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Bharwan Sabzi By Chef Pankaj Bhadouria

Bharwan Sabzi

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Pankaj Bhadouria
Bharwan Subzi means stuffed vegetable. Chef Pankaj Bhadouria shares the recipe for this unique and tasty dish.
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Serves

3

Cooking Time

10-15 Min

Meal Type

curry

Preparation Time

10-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Bharwan Sabzi

    • 2 bitter gourds

    • water as required

    • 1 tsp salt

    • 2 brinjals

    • 5-6 okra

    • 2 Indian squash

    • ½ cup coriander seeds

    • 1 tbsp fennel seeds

    • 1 tbsp fenugreek seeds

    • 1 tsp nigella seeds

    • 1 tsp cumin seeds

    • 1 cup chopped onion

    • 5 garlic cloves

    • ½ cup chopped raw mango

    • salt to taste

    • 1 tsp red chilli powder

    • 1 tsp coriander powder

    • 3 tbsp mustard oil

PREPARATION

  1. 1

    Cut and clean 2 bitter gourds and blanch them in boiling water with salt.

  2. 2

    Cut the brinjals, okras and Indian squash into quarters.

  3. 3

    In a pan, dry roast coriander seeds, fennel seeds, fenugreek seeds, nigella seeds, cumin seeds until fragrant.

  4. 4

    Coarsely blend, chopped onion, 5 garlic cloves and 1/2 cup chopped raw mango in a mixer grinder.

  5. 5

    Blend the dry roasted masalas along with salt, red chilli powder, and coriander powder in a mixer grinder.

  6. 6

    Stuff the bitter gourd, brinjals, okras and Indian squash with the masala.

  7. 7

    Stuff the bitter gourd, brinjals, okras and Indian squash with the masala.

  8. 8

    Heat 3 tbsp mustard oil in a pan. Add the stuffed vegetables and saute.

  9. 9

    Cover the pan and cook the vegetables until done. Bharwan Sabzi is ready to serve.

STEP BY STEP

Cut and clean 2 bitter gourds and blanch them in boiling water with salt.

Cut and clean 2 bitter gourds and blanch them in boiling water with salt.

Cut the brinjals, okras and Indian squash into quarters.

Cut the brinjals, okras and Indian squash into quarters.

In a pan, dry roast coriander seeds, fennel seeds, fenugreek seeds, nigella seeds, cumin seeds until fragrant.

In a pan, dry roast coriander seeds, fennel seeds, fenugreek seeds, nigella seeds, cumin seeds until fragrant.

Coarsely blend, chopped onion, 5 garlic cloves and 1/2 cup chopped raw mango in a mixer grinder.

Coarsely blend, chopped onion, 5 garlic cloves and 1/2 cup chopped raw mango in a mixer grinder.

Blend the dry roasted masalas along with salt, red chilli powder, and coriander powder in a mixer grinder.

Blend the dry roasted masalas along with salt, red chilli powder, and coriander powder in a mixer grinder.

Stuff the bitter gourd, brinjals, okras and Indian squash with the masala.

Stuff the bitter gourd, brinjals, okras and Indian squash with the masala.

Stuff the bitter gourd, brinjals, okras and Indian squash with the masala.

Stuff the bitter gourd, brinjals, okras and Indian squash with the masala.

Heat 3 tbsp mustard oil in a pan. Add the stuffed vegetables and saute.

Heat 3 tbsp mustard oil in a pan. Add the stuffed vegetables and saute.

Cover the pan and cook the vegetables until done. Bharwan Sabzi is ready to serve.

Cover the pan and cook the vegetables until done. Bharwan Sabzi is ready to serve.

Bharwan Subzi or Stuffed Vegetable is a dish that is made throughout India but has different names and variations. The variation may be in the stuffing and the masala according to the regional tastes. Stuffing is generally made with either dry spice powders or wet masala made with onion, ginger-garlic pastes. This stuffing is stuffed into the vegetable, and the vegetable is cooked or fried.

Chef makes Bharwan Subzi with Karela, Tinda, Bhindi, and Brinjal. This Bharwan Sabzi is spicy, tangy and delicious.

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