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4 stuffed Vegetable Recipe | How to make Bharwa Bhindi, baingan, karela & Lauki | In Hindi Video

Easy and simplest way of making some very healthy and delicious stuffed vegetables. These veggies are nutritious and are made in less oil, which means they are good to keep you fit.

Text recipes :-

1. Stuffed Lauki / bottle gourd recipe
Ingredients:-
1 Lauki, 1/3 cup Soya granules, 2 boiled potato, 1 onion, 1 tsp ginger, 1 tsp garlic grated, 1 Tomato (Optional), salt to taste, cumin powder, coriander powder, chilli powder, turmeric, Chaat Masala, cumin seeds, 1 tsp olive oil

How to make stuffed Lauki for weight loss :-

Wash the lauki and peel the outer skin. Cut the lauki into small roundels. Remove the pith of the lauki using a spoon or a knife. Be careful to keep the outer covering intact. Heat water in a big pot add some salt & turmeric and boil the lauki for 5-6 minutes. Add the leftover pith & boil for few more minutes. Remove & let it dry for a few minutes. Strain and squeeze excess liquid from the pith. In a bowl add pith, boiled Soya granules and potato mix well, add salt, cumin powder, coriander powder, chilli powder, turmeric and Chaat Masala mix very well. Stuff this mixture inside the boiled lauki. In a pan heat 1 tsp oil, add cumin seeds grated garlic and ginger with onion. let the onion cook until they are light brown. Now place the stuffed Lauki on top of cooked onions and let them cook on very low heat for 7-8 min. Flip after that and cook form other side as well. Once cooked from both side add chopped tomatoes and cover to cook for few more minutes. Your stuffed Lauki is ready to serve. Serve with roti or rice or as a side.

2. Stuffed bhindi/ okra / lady finger recipe
Ingredients:-
Bhindi 300g, 1 onion, salt to taste, 1/2 tsp Amchur Powder, turmeric, cumin powder 1 tsp, coriander powder 1 tsp, Besan 2-3 tsp, 1/2 tsp sambhar Masala, 2 tsp olive oil, juice of half lemon, water if required

How to make stuffed bhindi :-

Wash and dry the bhindi completely. Trim the head and make a deep slit without breaking the okra in half. In a bowl add all the spices mentioned above with 1 tsp olive oil, lemon juice and water (if required) make a thick paste. Stuff the prepared mixture in the bhindi. Chop one onion and roll the onion in leftover Masala mix if any. Heat one tsp oil in a pan place all the stuffed bhindi in it, cover & cook for few minutes on medium to low heat. Now add the chopped onions and cook again until the bhindi sand onions are cooked and turned crispy. Serve with rice or roti for lunch or dinner.

3. Stuffed karela/ bitter gourd recipe
Ingredients:-
10 karela, salt for rubbing, 2 chopped onion, pulp of 1/2 raw green mango, 2 tsp olive oil, salt,chilli, spice mix, cumin powder, coriander powder

How to make stuffed karela for weight loss :-
Wash the karela trim both ends. Peel the outer skin ( save it for filling), make a long slit in karela from one end to another. Rub salt on karela and keep aside for 3-4 hours. After 3-4 hours wash the karela in water to remove salt. Steam the karela with skin for 10-12 minuets. Keep aside to let cool. In a kadai heat oil add chopped onions, Karela skin and raw mango pulp add all the spice and cook nicely. Once cool stuff the onion and raw mango mixture In the Karela. Place the Karela with some oil in the same kadai, cover and cook for few minutes. Your healthy stuffed karela is ready to serve.

4. Stuffed baingan/brinjal or egg plant recipe :-
Ingredients:- 10-12 small brinjal, 4-5 small onion, salt to taste, black pepper, chilli, cumin powder, coriander powder, spice mix, homemade Garam Masala, 2-3 tsp Besan, 2 tsp olive oil, juice of half lemon, water if required,

How to make stuffed baingan/brinjal :-

Wash and dry brinjal slit from the end making a cross do the same with onions, mix all the spices with 1 tsp oil, lemon juice and little water to make stuffing. Fill the spice mixture in brinjal and onion. Roll one sliced onion in Anu leftover Masala mix. In a pan add the spiced onion place stuffed brinjal and onion. Cover and cook on low to medium heat. Occasionally keep flipping the brinjal and onion. Once every is cooked properly switch off the flames. Serve warm.

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