Indian cuisine has many recipes ranging from dry roasted veggies to curries. Stuffed Vegetable is another dish which tops my favorite list.To name a few stuffed veggies that range from green peppers, stuffed Ivy gourd, stuffed tomatoes,stuffed bottle gourd,stuffed mushroom and stuffed cabbage. I love to indulge in some yummy stuffed vegetables once in a while on weekends.
Today i am presenting stuffed veggie platter. Three different vegetables stuffed with the same masala. I learnt this recipe from my Mom and is one of my favorites.I have used Sponge gourd , Bhavnagri Chilli and Pointed Gourd.
As a part of the 59th #Foodiemonday #Bloghop theme #StuffedVeggies my contribution is Stuffed Vegetables Platter.
4 Sponge Gourds
4 Pointed Gourds
4 Bhavnagri Chillies
1/2 Tsp Cinnamon Powder
1/2 Tsp Cumin / Jeera Powder
2 Tsp Dhania / Coriander Powder
10 Black Pepper Corns Powdered
1/2 Tsp Turmeric / Haldi
1/2 Tsp Red Chilli Powder (Optional)
1/2 Tsp Dry Mango Powder/ Amchur
1/2 Tsp Garam Masala
1 Tsp Ginger garlic Paste
5 Onions chopped (Medium Size)
Salt to taste
Slit the chillies and deseed. Slit the pointed gourd and scrap the flesh in the centre. Cut each sponge gourd into 3 – 4 parts. Scrap the centre and remove the soft pulp.Chop the onions.Heat a tsp of oil in a heavy bottom pan.Add ginger garlic paste and turmeric. Saute for 2-3 seconds. Add the chopped onions, scraped flesh from pointed gourd,scraped flesh from pointed gourd and roast till they turn golden brown.Switch off the flame and allow it to cool.
Blend the onion mixture with all the above mentioned dry masalas to get a fine paste.Do not add water.Stuff the veggies with this masala.
Heat 2 Tsp oil in the wok. Place all the stuffed veggies and roast on medium flame . Add excess masala and roast till the masala binds well and veggies are cooked. It will cook in 20 to 25 mins.
Serve hot with Rice or Rotis.