Wednesday, 11 July 2012


Ingredients :-
8-10 nos. Bhindi (Okra)
4 nos. Parwal (Pointed Gourd)
1-2 nos. Baingan (Brinjal) (Cut in length wise)

For Stuffing :-
3 tsp Besan (gram flour)
1 tsp roasted Dhania powder
1 tsp roasted Jeera powder
1/2 tsp Black pepper powder
1 tsp Amchur (dry mango) powder
1/2 tsp turmeric (haldi) powder
1/2 tsp Garam masala powder
1/2 tsp Red chilli powder
1 tsp Onion paste
1 tsp Garlic paste 
1/2 tsp Green chilli paste
1/2 tsp Sugar
Salt to taste 
Oil for frying

Method :-
Wash, clean and cut all the vegetables in vertically length wise from one side to make pocket. Fry the besan (gram flour) in pan for 2 minutes. Mix all the above ingredients together to make a paste and fill this mixture into every piece of vegetables. Heat one tablespoon of oil in a non-stick pan. Gently place vegetables, silt upwards and simmer on flame for 10 minutes. Sprinkle little salt over the vegetables. Keep turning from time to time till tender and all sides are evenly golden brown in colour. Strain and serve hot. (Sprinkle some chat masala and black salt over it).