Wednesday, January 26
09:38 AM

Enjoy Omani veggies

12 Jan 2021

When you shop for vegetables, these days, you’ll be surprised to note that fresh tender Omani veggies are available everywhere for a song! From capsicum and cabbage to beans and beetroots, there is much to choose from, and the prices are rock bottom when compared with produce flown in from different parts of the world and sold for a premium. Tender green beans are available for 400baisa/kg while fresh and firm tomatoes (honestly, they’re  much better than tomatoes from any other country) are sold for just 200baisa/kg. And cool cabbages take the cake – available at just 90baisa/kg. You can actually come home with a bag full of vegetables, all together bought for just one rial. That’s no joke – carry your own shopping bag and head to the market to discover this. Given below are three unique recipes for dishes you can make with Omani veggies:


Mince Stuffed Tomatoes 



6-8 firm tomatoes

500gm mince (beef or lamb)

1 onion – minced

1tbsp minced ginger

1tbsp minced garlic

2 green chillies – minced

1tsp red chilli powder

½tsp turmeric powder

½ cup minced coriander leaves

Salt – to taste

2tbsp oil

2tbsp grated cheddar cheese (optional)



Boil the mince, drain and set aside. Place each tomato on your cutting board and slice off a thick disk from one end. (Ideally, place the tomato with the stem side down and cut off a slice from the other end.) Scoop off the flesh and seeds from each and set aside, leaving behind hollow shells in each. Now heat oil in a pan, add the minced onion, garlic, ginger, and green chillies and saute for 2 minutes. Then add all the scooped out portions of the tomatoes, followed by red chilli powder and turmeric, mix well and cook on medium flame for 5-6 minutes, until it all blends well. Add the boiled mince and adjust the salt seasoning. Remove from fire, add the chopped coriander and allow to cool. When cooled, fill each tomato with the spicy mince till the top. Sprinkle cheddar cheese on top. Place all the tomatoes on a baking tray and bake for 10-12 minutes, such that the tomatoes remain firm in shape.

Serve as a side dish or as a snack.



Crispy Parmesan Green Beans


500g green beans

½ cup all-purpose flour

1 cup bread crumbs

½ cup finely shredded Parmesan cheese

1tbsp garlic powder

2 eggs

Salt and pepper – to taste



Wash the beans, pat them dry and cut off the tips (you don’t need to string them if they are tender). Pre-heat your air-fryer to180º C. Prepare three shallow dipping bowls/plates. Add flour to one bowl, beaten eggs in the second and breadcrumbs mixed with parmesan cheese and garlic powder in the third. Lightly season all three bowls with salt and pepper. Taking the beans one at a time, dip in flour, then eggs, then in bread crumb mixture to coat well all over. Place the crumbed beans in batches in the air-fryer in an even layer. Cook each batch for 8-10 minutes until golden brown. Remove and sprinkle with additional Parmesan cheese and salt. Serve with any favourite dipping sauce.


Sauted Cabbage with Turmeric and Coconut



1 medium sized cabbage

1 cup grated coconut

½tsp turmeric powder

1tsp mustard seeds

2 green chillies – slit in two lengthwise

2 dry red chillies

1 onion – sliced

1tsp salt

1tbsp oil

½ cup steamed peas or roasted peanuts (optional)



Cut the cabbage in quarters, then shred each quarter by slicing it parallelly across the length with a sharp knife. Heat oil in a large wok/pan and add the mustard. When the mustard splutters, add the onion  and saute for two minutes. Then add the red and green chillies and fry for a minute. Now add the turmeric, immediately followed by the shredded cabbage. Toss or mix well so that all the shreds get coated with the turmeric. Add salt (as per taste), toss again, cover the pan with a lid and cook on low flame for 8-10 minutes. Turn off the flame, add the grated coconut and toss. You may also add steamed peas or roasted peanuts before serving. Enjoy steaming hot with rotis.

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