Vegetables stuffed with dry spices | How to make Vegetables stuffed with dry spices

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By Tanuja G
Created on 19th Nov 2015
  • Vegetables stuffed with dry spices, How to make Vegetables stuffed with dry spices
Vegetables stuffed with dry spicesby Tanuja G
  • Vegetables stuffed with dry spices | How to make Vegetables stuffed with dry spices (10 likes)

  • 1 review
    Rate It!
  • By Tanuja G
    Created on 19th Nov 2015

About Vegetables stuffed with dry spices

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.

Vegetables stuffed with dry spices is a delicious dish which is liked by people of all age groups. Vegetables stuffed with dry spices by Tanuja G has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Vegetables stuffed with dry spices at many restaurants and you can also prepare this at home. This authentic and mouthwatering Vegetables stuffed with dry spices takes few minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Vegetables stuffed with dry spices is a good option for you. The flavour of Vegetables stuffed with dry spices is tempting and you will enjoy each bite of this. Try this Vegetables stuffed with dry spices on weekends and impress your family and friends. You can comment and rate the Vegetables stuffed with dry spices recipe on the page below.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Vegetables stuffed with dry spices

Ingredients to make Vegetables stuffed with dry spices

  • 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

How to make Vegetables stuffed with dry spices

  1. Wash and dry the vegetables. Slit them into four quarters.
  2. 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.
  3. For the stuffing:
  4. Dry roast the peanuts, sesame seeds,cumin seeds, coriander seeds and methi seeds.
  5. Grind the roasted seeds with chilli powder, garlic cloves. Stuff this mix into the cooked veggies.
  6. 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.
  7. Serve warm with boiled rice for best taste.
My Tip: Roasting the spices gives a wonderful aroma and texture to the dish. Else, one can use the powdered forms as well.

Reviews for Vegetables stuffed with dry spices (1)

Andrea Srivastavaa year ago
Your authentic and regional recipes are amazing! Do keep them coming
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