Be it bhindi, bitter gourd or capsicum stuffed spices are a different matter. Tawa-fry stuffed dishes are eaten with great passion in the wedding-party. At the same time, dry vegetables stuffed with puri, paratha, roti or rice are very much liked at home. If you or your family members also like to eat stuffed vegetables, then here you can learn the trick to make it instantly. You can prepare and store spices. Can use when needed. This way you will also save your time and when done you can make spicy stuffed sabzi.
Material
For stuffed masala, you need 50 grams of fennel, equal quantity of dry coriander, 10, 2 teaspoons of fennel, 2 teaspoons of fenugreek, 2 teaspoons of cumin, 2 teaspoons of dry mango powder, white salt, black salt.
Method
Heat in a pan or kadhai on the gas. Roast fennel, coriander, fenugreek and cumin seeds without adding oil or ghee to it. Keep in mind that the flame of the gas should be low. When this masala is roasted, take it out in a plate and keep it to cool down. Now put asafoetida and kalonji in the same pan. Keep in mind that you only have to remove the moisture from it, not fry it, so keep the gas off. Take it out by stirring it lightly.
No cooker or pangoon, this time try making rice in a pan, you will get different succulence
Mix in onion-garlic
Now when all the masala cools down, grind it coarsely in a mixer. Add white and black salt to it but add amchur and chili only when using. You can store this spice and keep it. Use this spice while making bitter gourd, brinjal, okra, kundru or any dry vegetable. You can fry onion, garlic and ginger and add these spices to it and stuff it in the vegetable.