Name: Vegetables stuffed with dry spices recipe by Tanuja G at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 10-15 tender tindora or ivy gourds or bhindi or brinjals; For the stuffing:; 1 teaspoon peanuts; A pinch of methi seeds; 1/2 teaspoon cumin seeds; 1 teaspoon sesame seeds; 2 teaspoons red chilli powder or as per taste; 1 teaspoon coriander seeds; 7-8 garlic cloves optional; Salt to taste; Oil to roast

ABOUT Vegetables stuffed with dry spices RECIPE

Vegetables like bhindi, ivy gourd, brinjal, beerakaya(ridge gourd) etc can be slit into four quarters and stuffed with various dry spices. Usually tender ones are preferred.The slit vegetables are shallow/deep fried. These spices are stuffed into these veggies and cooked for few mins.It is best paired with rice/rotis and a nice helping of ghee. As usual, I am mentioning a generic recipe. Which can be extended to any vegetable that can be cut into 2 inches long and can be slit into four quarters.

Ingredients Serving: 4

10-15 tender tindora or ivy gourds or bhindi or brinjals
For the stuffing:
1 teaspoon peanuts
A pinch of methi seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
2 teaspoons red chilli powder or as per taste
1 teaspoon coriander seeds
7-8 garlic cloves optional
Salt to taste
Oil to roast

Instructions

Wash and dry the vegetables. Slit them into four quarters.
Add little oil in a pan and the veggies into it. Close with a lid and ensure that they get 90% cooked. Switch off the gas and let cool.
For the stuffing:
Dry roast the peanuts, sesame seeds,cumin seeds, coriander seeds and methi seeds.
Grind the roasted seeds with chilli powder, garlic cloves. Stuff this mix into the cooked veggies.
Add these veggiesto the pan and cover with a lid. Let it sit on a low flame for 5 minutes and ensure the spices get cooked as well.
Serve warm with boiled rice for best taste.

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