A delightful spicy combination for all vegetable lovers.
Recipe Tags
Veg
Medium
Dinner Party
UP
Simmering
Roasting
Sauteeing
Side Dishes
Vegan
Ingredients Serving: 6
For the stuffing:
Coriander seeds and Jeera 2 tbsp each
Whole dry red chillies 2
Methi dana and Asafoetida 1/2 tsp each
Sarson dana and Red chilli powder 1 tsp each
Peanuts and Sesame seeds 2 tbsp each
Whole garam masala 2 tbsp
Turmeric powder and Garam masala powder 1/2 tsp each
Aamchur powder 1 tbsp
Chaat masala and Sugar 1 tsp each
Salt to taste
For the gravy:
Ajwain 1 tsp
Onions 2
Ginger - Garlic paste 2 tbsp
Tomatoes 2
Oil 2 tbsp
Water as required
Vegetable:
Baby Potatoes (slit to stuff masala) 6
Ladies finger (slit) 10
Small green brinjals (slit) 8
Big green chillies (slit) 6
Parwal (slit) 6
Paneer (cut into fingers)
Instructions
First dry roast coriander seeds, jeera, dry chillies, methi, sarson, asafoetida, whole garam masala, peanuts and sesame.
When it cools down, add turmeric, red chilli powder, salt, sugar, garam masala powder, aamchur, chaat masala and dry grind into powder form.
Now stuff all the vegetables with this powder. Take a shallow pan and add about 1 tbsp oil to it.
Now put all vegetables in it and cover with the lid, allow to cook on a slow flame, stirring occasionally until the vegetables are cooked.
Now take another shallow pan in which you want to cook and serve your recipe. Add 1 tbsp oil in it followed by ajwain seeds.
Add finely chopped onions and saute till they are pink in colour. Add ginger-garlic paste and saute for a minute.
Add finely chopped tomatoes and add the extra powder left after stuffing the vegetables. Mix well and add a little water so that the masala blends well.
Now take this masala in the middle of the pan and arrange the cooked vegetables on the sides of the pan.
Keep the flame low all the time. Serve the vegetables along with the masala.
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First dry roast coriander seeds, jeera, dry chillies, methi, sarson, asafoetida, whole garam masala, peanuts and sesame.
When it cools down, add turmeric, red chilli powder, salt, sugar, garam masala powder, aamchur, chaat masala and dry grind into powder form.
Now stuff all the vegetables with this powder. Take a shallow pan and add about 1 tbsp oil to it.
Now put all vegetables in it and cover with the lid, allow to cook on a slow flame, stirring occasionally until the vegetables are cooked.
Now take another shallow pan in which you want to cook and serve your recipe. Add 1 tbsp oil in it followed by ajwain seeds.
Add finely chopped onions and saute till they are pink in colour. Add ginger-garlic paste and saute for a minute.
Add finely chopped tomatoes and add the extra powder left after stuffing the vegetables. Mix well and add a little water so that the masala blends well.
Now take this masala in the middle of the pan and arrange the cooked vegetables on the sides of the pan.
Keep the flame low all the time. Serve the vegetables along with the masala.
INGREDIENTS
SERVING: 6
For the stuffing:
Coriander seeds and Jeera 2 tbsp each
Whole dry red chillies 2
Methi dana and Asafoetida 1/2 tsp each
Sarson dana and Red chilli powder 1 tsp each
Peanuts and Sesame seeds 2 tbsp each
Whole garam masala 2 tbsp
Turmeric powder and Garam masala powder 1/2 tsp each
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