PANCH PHORAN LACED POINTED GOURD STUFFED CURRY / PANCH PHORAN SE SAJI BHARWAN PARWAL

 

 

Panch Phoran is a five spice blend mostly used in cooking in the Eastern Part of India ,Bangladesh and Nepal.It basically consists of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  The spices are left whole .Depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavors.Panch phoron is always used whole and never ground. Traditionally, panch phoron is used with vegetables, chicken or beef curry, fish,  lentil and in pickles.

Today i am sharing a very simple and yummy recipe Panch Phoran se Saji Barwan Parwal .

Ingredients :

10 Pointed Gourd / Bharwan Parwal washed and roughly peeled

2 Tbsp Mustard Oil / Sarson ka tel

2 Tsp Panch Phoran Mix

1/4 Tsp Red chilli Powder

For the Masala:

4 Medium Size Onions

1 Potato peeled and grated

2 Fresh Red Chillies

A generous bunch of Fresh Coriander

1Inch Fresh Ginger roughly chopped

6 Garlic Pods

1 Tsp Cumin /Jeera

2 Tsp Coriander Seeds / Dhania

1.5 Tsp Mustard Oil / Sarson ka tel

2 Tsp Sabji Masala

1/4 Tsp Haldi

1/4 Tsp dry Mango Powder / Amchur Powder

Salt to taste

Method:

Heat a heavy bottom pan. Add mustard oil.Once the oil is hot add jeera and dhania and roast till you an smell the aroma.Then add ginger ,garlic, chopped onions,red chilli and fresh coriander.Roast till the onion turns slighlty golden brown. Now add the grated Potato and mix well.Roast for about 8-10 mins on medium flame. Lastly add amchur powder,salt to taste and sabji masala.Mix well and switch off the flame after 5 mins.

Allow it to cool.Once cooled blend to a fine paste without adding water. The masala is ready.

Take the roughly peeled parwal. Make a slit and stuff the ground masala generously.

Take another heavy bottom pan. Add mustard oil .Once the oil is hot  throw in the panch phoran mix. Once the mix starts to splutter add the stuffed pointed gourd and mix well. Add 150 ml water and keep it on medium flame for about 15 mins. Now add chilli powder and the balance masala and mix well. Once oil starts to leave the sides switch off the flame.

Garnish with fresh coriander and serve hot with Phulkas/ Rotis or piping hot Rice.

 

Enjoy!!!!!!!!

 

 

Stuffed Vegetables Platter

 

 

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.

Ingredients:

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

Method:

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.

 

Enjoy!!!!

Bottle Gourd Stuff / Bharwan Doodhi

Bottle Gourd /Doodhi is one of the most common vegetable found in every household. It has medicinal value and helps to maintain overall health as it is rich in Thiamine , vitamin C, zinc, iron and magnesium .

Not many are found of this vegetable. This Vegetable is always available in my kitchen as it is loved by my family. I am sharing my signature recipe here. Anyone who does not like this vegetable will also fall in love with it.

Absolutely lip smacking recipe and I am sure you will fall in love with this recipe.

Recipe for Bottle Gourd Stuff/ Bharwan Doodhi

Ingredients:

2Tbsp. Channa dal
2.5 Tbsp Urad dal split / Black Gram
4 Tbsp Peanuts
6-8 red chillies
1 Tbsp Sesame seeds plus 1/2 tsp for garnish
1/2 lemon size Tamrind
1.5 Tsp Flax seeds
2 Onions (Medium Sized)
Fresh Coriander chopped
Salt to Taste

Method:

Dry roast all the ingredients mentioned above. Cut 2 onions and fry till golden brown. Grind the dry masala along with the onions. Add salt while grinding . Grind the masala and keep it aside.
Cut the bottle gourd / Doodhi into 4 or 5 parts (round).Scrap the centre in order to make space for stuffing .Stuff the masala and keep it aside.
Heat 2 Tsp oil in a pan. Add 1 Tsp jeera.Place the stuffed Bottle Gourd/ Doodhi in the pan.Shallow fry the stuffed bottle gourd/ doodhi on medium flame till golden brown and little soft . Ensure it does not burn.Add the balance masala once the bottle gourd/ doodhi is cooked. I have not added water as I did not want gravy.

If you want gravy you can add water to the masala accordingly with little salt.

Once the masala is cooked you can garnish with roasted sesame seeds and fresh coriander and serve hot with Rotis / steamed rice .

Enjoy ..

..

Ennai Badnekayi/ Noon Vankaya/Ennai Kathirikai/ EggPlant Masala

I love Eggplant and make variety of dishes( Vegetarian).

This Eggplant Masala is one of my Favourite recipe as I have made some variation by adding Peanuts which enhances the taste. My Family  just loves this recipe of mine. I made this dish on a special request from my cousin who was visiting us. A totally lip smacking dish that will leave you craving for more. It is easy to make and can be thoroughly enjoyed for both lunch and dinner.

Recipe for Ennai Badnekayi/ Noon Vankaya/Ennai Kathirikai/ EggPlant Masala:

Ingredients:

15 medium size Eggplant / brinjal ( Purple ) Washed and dried

Salt to taste

For Masala:

2 Tsp Toor Dal/ Yellow Pigeon Peas

2 Tsp Channa dal/Bengal Gram

2 Tsp Moong Dal/ Green Gram Dal

2 Tsp Urad Dal/ Black gram skinned

1 Tsp Jeera/ Cumin

1Tbsp Dhania/ Coriander

8-10 Dry Red Chillies

1/4 Tsp Methi/ Fenugreek

150 Gms Peanuts

1Lemon size Tamrind

Method:

Dry roast all the ingredients on medium flame separately.Ensure they don’t burn. Allow it to cool. Blend all the ingredients to fine powder. Add salt to taste.

Slit the Eggplant into 4 parts and stuff the dry masala generously. Repeat the process for all them. Keep the excess dry Masala aside.

Heat 2 Tbsp of oil in a wok. Place all the stuffed eggplants and roast on medium flame till they become tender. Add water to the excess masala and make a watery mixture. Once the brinjal a are soft and tender , pour this mixture . Add salt to taste . Let it simmer for 5 mins. The mixture will start getting thick . Mix well and switch off the flame.

Garnish with Fresh Coriander and serve hot with Phulkas or Rotis.

Enjoy!!