Here is a dish that my family absolutely loves. It’s made in different ways actually. Some people stuff the tomatoes with a paneer filling and some with mashed potatoes. I chose a spicy mashed potato filling. I think this dish is actually quiet elaborate but eventually it’s worth the effort. I have had stuffed tomatoes a couple of times earlier but I have never really used naati or junglee tomatoes. The only reason why I used them here was their size – perfectly small and round. Usually when I buy these little junglee tomatoes I use them to make rasam (which needs no other souring agent after that). Stuffed tomatoes is another such recipe as the pulp of the tomato goes back into the filling thus making the over all dish tangy and yummy. Continue reading
This sabzi is usually prepared to take along while traveling. The masalas keep the bhindi pickled for 24 hours. I personally like it so much that often I made my mother make it even when we weren’t going anywhere.
The masalas in this case completely change the taste of bhindi. This is a must try, for those of you who dont like Bhindi or are bored of the usual style of cooking it.
- 250 grams Bhindi
- 1 tablespoon Oil
- 1 teaspoon Tamarind paste
- 2 teaspoons Jaggery
- 4 teaspoons Tawa masala
- Heat Oil. Add Tamarind paste. If you dont have tamarind paste you can add amchur powder.
- Add Jaggery and mix well.
- Put tawa masala in and turn off the heat. The consistency of the paste should be thick, like halwa.
- Slit bhindi. Stuff the masala into it and shallow fry in hot oil. Sprinkle a pinch of salt over the bindis (remember stuffing already has salt)
- Once bhindi appears done, serve hot with rotis.
Please NOTE :
- If you buy ready-made tawa masala you will need to taste and see if it contains salt or not. If it doesn’t, please add some to it.
- If your tawa masala contains amchur or dry mango powder then please skip adding tamarind paste.
Stuffed Baby Brinjals
This is sabzi where baby brinjals are cooked with bharva or tawa masala. Of all the tava vegetables, Brinjals taste the best.
Even people who usually dont eat brinjals go for at least a couple of pieces. For one, the dressing completely complements its regular taste.
- 6 baby brinjals
- 3 tablespoons of Tawa masala
- 1 teaspoon of Amchur powder
- 2 onions
- 2 teaspoons of ginger-garlic paste
- 3 tablespoons of cooking oil (Phew!)
- 1 teaspoon dhania powder
- 1/2 teaspoon haldi powder
- Make a cross – shaped incision on the head of the brinjals.
- Stuff brinjals with Tawa masala using a knife.
- Heat oil. Fry onions till they turn glossy. Add ginger-garlic paste and continue to saute.
- Now add dhania powder, haldi powder and stir for a few seconds.
- Gently drop in the baby brinjals into the masala.
- Cover and cook until brinjals are done.
- In the above recipe sometimes we skip adding amchur powder to the brinjals and instead fry tomatoes with onions in Step (3). This gives a slight change in taste.
- This dish can be made in exactly the same way with baby potatoes
Please NOTE :
- Taste your tawa masala and check if it contains salt. In case it its without salt, please add some before stuffing the brinjals.
- At home we usually prefer low-oil cooking. So when we make this dish instead of frying the brinjals in too much oil we add 1/2 glass of water and pressure cook them. This is done in Step (6).
Every timeI find baby capsicums in the market I pick them up specially for this dish. If you don’t find baby capsicums you can try slitting medium-sized capsicums into two halves and filling them up. You can also try making this same dish with Big green chillies instead of capsicums.
- 6 baby capsicums
- 1 large potato, boiled
- 3 onions
- 1/2 teaspoon Haldi powder
- 1/2 teaspoon Mirchi powder
- 1 teaspoon Dhania powder
- 2 tablespoons Besan
- Juice of 1/2 a lemon
- Grate onions. Heat about 2 tablespoons of oil, fry onions well.
- When onions turn glossy add haldi powder, mirchi powder, dhania powder, besan and salt. Fry further till onion turns completely brown.
- Mash in the boiled potato, add a pinch of salt and mix well. Set this mixture aside to cool.
- Remove stems of the baby capsicums and shell out the seeds from within.
- Stuff the baby capsicums with previously prepared onion masala.
- Fry the stuffed capsicums in about 2 tablespoons of oil. Once capsicum appears done, turn off the heat and serve hot with rotis.