Mahshi Stuffed Vegetables in Tomato Sauce

By  Najeeb P A 
‘Mahshi’ translated literally means ‘Stuffed’. A traditional Arabian method of preparing stuffed vegetables and different types of squash in many middle eastern countries. Incorporates rice and minced meat into the vegetables which have been hallowed and served in a Tomato based sauce make for a super yummy Main Course!

Mahshi Stuffed Vegetables in Tomato Sauce

Recipe Type: Main
Author: Recipes ‘R’ Simple
Prep time: 20 mins
Cook time: 30 mins
Total time:50 mins
Serves: 3-4
Ingredients: (note that the spices will be divided between the stuffed vegetables and the tomato sauce)

For the stuffed vegetables.

Use the vegetables as per the availability. You can use only Zucchini and Capsicum as well. 

• 2 extra-large and firm tomatoes (like beefsteak tomatoes)
• 2 Round Eggplants /Brinjal
• 2 rounded  Zucchini squash/ Koosa
• 2 Capsicum / Bell peppers
• 2 Tbsp Clarified Butter/ Ghee
• 1 cup basmati rice or good quality fine-grained rice
• 1 tsp pepper powder, divided
• 1/2 kg- 3/4 kg Minced Mutton or Beef
• 1 Tbsp lemon juice
• 1  ½ tsp chilli powder
• 1/2 tsp turmeric powder
• 1  ½ Tbsp coriander powder
• 1  ½ Baharat Spice or  garam masala
• 1 ½ tsp each of the garlic, ginger and green chilli,  ground to a paste
• 1 onion, finely chopped(red onion)
•  1 tomato, finely chopped
• 2 Tbsp chopped cilantro
• salt to taste

For the Tomato Sauce:

• 4 tomatoes
• 2 Tbsp Clarified Butter/ Ghee
•  ½ tsp each of the garlic, ginger and green chilli,  ground to a paste
• salt to taste
• 1 onion, finely chopped(red onion)
•  ½ tsp chilli powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp  BAHARAT SPICE  or garam masala
• 3 cups water

Method:

For the Stuffed Vegetables:

• Wash rice and rinse properly. Keep drained.
• Remove the seeds and inner flesh of the Tomato, Eggplant, Zucchini, and Capsicum to create hallow shells. Make sure the outer wall stays strong. I like to use the back the handle tip of a spoon to carve the inner vegetable)
• Heat the ghee in a frying pan. Add rice and fry briefly. Add ½ tsp pepper and salt to taste (about a tsp).
• To the drained mince, add lemon juice, chilli powder, turmeric powder, coriander powder, baharat spice, garlic-ginger-green chilli paste, chopped onion, and tomato.
• Put this mixture in a pressure cooker for 8 whistles without adding any water.  Open and cook to allow the remaining water to run dry. Add salt as required.
• Add the fried basmati rice to the cooked mince mixture along with 2 tbsp chopped cilantro, ½ tsp pepper and salt to taste.
• Use this mixture to stuff the hallowed Tomato, Eggplant, Zucchini, and Capsicum. Only fill halfway/ 3 quarter ways to avoid spilling while cooking. You can add any remaining rice to the sauce while cooking.

For the Tomato Sauce:

• Blend the tomatoes to a juice. Do not add water. You should have about 1½ cups of juice.
• Heat ghee in a large non-stick pot.
• Add the chopped onion and sauté briefly. Next, add the ginger-garlic-green chilli paste and saute till the raw smell dissipates.
• Fry until lightly golden.
• Add the prepared tomato juice and bring to a simmer. Now add chilli powder, turmeric powder, coriander powder, and baharat spice /garam masala. Cook till the sauce is a deep red color and oil separates.
• Add 3 cups of water.
• Bring to a boil and simmer for 5 minutes.
• Place the stuffed vegetables into the simmering sauce gently. Cover. Simmer this mixture for about 15 minutes until the rice and vegetables are all cooked. Garnish with Cilantro and check for salt. Serve hot.

Mahshi Stuffed Vegetables in Tomato Sauce

Did you enjoy our Mahshi Stuffed Vegetables in Tomato Sauce ?

• Use rounder, wider and shorter vegetables. Eggplant, Zucchini, Bell Peppers for easier stuffing.
• You can also bake the stuffed vegetables in the prepared sauce.