Dawat: Vegetables filled with rice

Fennel Stuffed Okra

Contents:

200 grams of fresh okra, one tablespoon of fennel powder and the same amount of amchoor powder, one and a half teaspoons of turmeric and red chili powder, a pinch of asafoetida, salt to taste. A tablespoon of oil.

Wash okra and drain. Make a slit in the middle of all the okra. Mix all the dry spices well and add some oil. Stuff this mixture well into the okra. Heat asafoetida in a nonstick pan or thick bottomed pan with oil. Add okra and stir once or twice. Cook on low flame. Serve hot with paratha.

Nawabi milk

Contents:

One small milk, half a cup of peas boiled, half a cup of grated carrot, one small spoon of ginger paste, half a cup of mashed mango, one big spoon of finely chopped dry fruits, a pinch of cardamom powder, half a spoon of garam masala, two spoons of oil, salt to taste and Oil.

Wash the milk and peel it. Cut from the edge on both sides. Scoop out the curd inside with a scooper. Add salt to it and keep aside. Heat oil in a pan and add ginger paste. Add carrots, peas and mava and saute for a minute. Stir in salt and garam masala. Mix dry fruits and keep covered for a minute. Pour the prepared mixture into the milk.

Put a cup of water in the cooker. Place a grate in the cooker and spread the milk on it, then heat a spoonful of oil in a non-stick pan and pour the milk from the cooker on all sides. Place the milk in a serving dish and cut it into slices. Serve nawabi milk hot.

Stuffed tomatoes

Contents:

5-6 ripe red tomatoes, a tablespoon of grated coconut, half a cup of cooked rice, a medium sized onion minced, a tablespoon of finely chopped coriander, a pinch of black pepper powder, salt to taste and a tablespoon of butter.

Method:

Wash the tomatoes and wipe them with a clean cloth. Then cut the top part like a slice and scoop out the inside gar with a scooper. Heat butter in a pan and add chopped onion. Saute until transparent then add rice and grated coconut. Fry for another half minute. Then add coriander and stir well. Now brush the inside of the peeled tomatoes with butter. Fill all the tomatoes with the sauteed mixture. Apply butter on the outside as well. Then keep the tomatoes in a greased pot. Cover the tomatoes with the sliced ​​tomatoes. After that put half a cup of water in the cooker and put the pot in it. Put the cooker on the gas and turn off the gas once the pressure comes. Then put the cooker under the tap so that the steam escapes. Open the cooker and serve the stuffed tomatoes hot.

Chanadal Stuffed Karela

Ingredients: Six bitter gourds, half a cup of chana dal, a pinch of asafoetida, one tablespoon of fennel powder, one tablespoon of amchoor powder, half a teaspoon of turmeric powder, half a teaspoon of ginger-chili paste, salt to taste and oil for frying.

Method: Peel the bitter gourd well and keep the peel aside. After that, cut it from the middle and put salt in it and keep it for half an hour. Soak gram dal for half an hour, add turmeric, salt and boil it half way. After that, grind it to a fine paste. Keep the peel of the bitter gourd also salted. Remove the inner pulp of the bitter gourd. Then wash the karela three to four times. Similarly, wash the peel of the bitter gourd three to four times. Heat one spoon of oil in a pan and add hing. Stir in the half-ground dal and the peel of the bitter gourd. Add turmeric, ginger paste and stir well. Then add amchoor powder and salt and stir. Stuff the prepared material into all the karela and tie it with a thread. Heat oil and fry the stuffed karela in it. Serve hot with paratha.

- Himani