Stuffed Vegetables I Bharwa Masala | Bharwa Bhindi Bharwa Baingan Bharwa Karela | Pankaj Bhadouria
A special Stuffed Vegetables comes your way today! I have shared the recipe of a special bharwan masala for the stuffing that you can prepare and store this masala for months.
Today I am making bharwa bhindi, bharwa baingan, bharwa karela with this stuffing.
You can use it to make not just bharwa bhindi, bharwa brinjal, bharwa karela and other vegetables like tinda, kundru, parwal and even tori! While the masala is ready to be used to make any stuffed vegetables recipe, you can also add onion, raw mango paste to the masala to make a delicious stuffing like I am adding to the recipe of Stuffed Karela but not the stuffed bhindi or stuffed brinjal.
Do try out these Stuffed Vegetables recipe made with my very special Bharwan Masala.
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Recipe :
3 Stuffed Vegetables
Ingredients:
For the Masala:
½ cup coriander seeds
¼ cup cumin seeds
¼ cup fennel seeds
2 tbsp mustard seeds
2 tbsp kalonji
2 tbsp red chili powder
¼ cup amchur powder
¼ cup Salt
2 tbsp coriander powder
Vegetables:
250g Bitter Gourd (Karela)
200g Okra (Bhindi)
250 small Brinjal (Baingan)
Wet masala:
2 onions, chopped
2 raw mangoes, chopped
1 tsp sugar
2 green chilies
½ cup mustard oil
Method:
Dry roast the coriander seeds, cumin seeds, fennel seeds on medium heat till fragrant. Add the fenugreek seeds, kalonji and roast for 2-3 minutes. Cool down the spices and grind to a powder. Mix in the dry mango powder, salt and red chili powder. Bharwan Masala is ready. Mix well and store till required.
Slit the bhindi and fill in the masala.
Make cross cut over the baingan (brinjal) and fill in the masala.
Peel the karela. Make a slit on the side and scoop out the seeds.
Boil 2 cups water with 2 tsp salt. Boil the karela in salted water for 5-6 minutes. Remove and cool.
Meanwhile, grind together the chopped onions, raw mangoes and green chilies.
To the paste, add ½ cup powdered masala, sugar and more salt if required. Mix well and stuff into the karela.
Heat mustard oil in the pan. Add the karela, bhindi and baingan. Allow to cook for 4-5 minutes, tun the vegetables to crisp from the other side too, remove the crisped bhindi first. Let the baingan cook for a little longer. When the brinjal is well cooked, remove from the pan and allow the karela to cook further. The karela needs to be cooked for 15-18 minutes on low heat till crisp from all sides. Serve.
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