(Stuffed Tinda (apple gourd), Parwal (pointed gourd), Bhindi (Okra) , Chili, Karela (Bitter gourd).
Ingredients:
100 grams each of Tinda, Parwal, Bhindi, Chili and Karela
Ingredients:
200 grams chopped Onions
100 grams chopped Tomatoes
2 Tbsp. chopped Garlic
1 Tbsp. chopped Ginger
1 Tbsp. turmeric powder
1 Tbsp. Fennel Powder (You can also use crushed fennel)
½ Tbsp. Nigella Seed
1 Tbsp. red chilli powder
2 Tbsp. coriander powder
1 Tbsp. cumin powder (Roasted)
1 ½ Tbsp. garam masala powder (Spice Mix, I use my secret MM {Magic Masala})
1 Tbsp. dry mango powder
½ Tbsp. asafoetida
salt To taste and to rub on the veggies
6 tablespoons oil
2 to 3 tablespoons chopped coriander leaves
Method :
Blanch Tinda, Parwal and Bitter gourd in batches , rice Chili and Bhindi ( Pat Dry), Slit Tinda (Cross Section) and other veggies slit, but make sure you do not cut them entirely (single slit from the Centre) . Karela needs to be treated differently (Before blancasafoetida karelas , you must peel the outer layer by using a scrapper, Slit and remove all the seeds . Rub salt and turmeric in and outside of the veggies . ( Keep Aside)
Its time to work on the stuffing , it requires 2 Tbsp. of cooking oil ( I use Mustard Oil) in a pan and on medium heat, add nigella seeds , and crushed fennel seed , once starts splutter , add onion, garlic and ginger saute till oil starts leaving the sides ,add chopped tomatoes, saute for minutes , add asafoetida ,turmeric, red chili, Cumin powder, coriander powder, garam masala powder, dry mango powder, and salt to taste . Stir and suate the mixture till you get a nice brown colour . At this point check for seasoning, adjust as required.
Take the stuffing mixture off heat , let it cool down , before you start stuffing the veggies with this mixture.
Stuffing Veggies
Take each vegetable and stuff the mixture inside of the cavity you made by slitting , prepare all your veggies , do not over or under stuff them.
The final step involves pan frying these veggies on a girdle or pan. If you do not have a large girdle or pan, you may try to fry in batches. Handle each vegetable carefully, flip them , make sure all the sides are fried properly. In between frying, cover the pan with a lid to make sure the veggies are cooked perfectly.
Once done place veggies on a hot girdle , on very low heat , , if you have any left over stuffed masala, sprinkle on top of your stuffed veggies. You can also try these pan fried veggies with onion tomato gravy.
