भरवां कांदे की सब्ज़ी | Bharwa Kande Ki Sabzi | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Onions stuffed with a masaledar mixture and cooked in a flavour-packed gravy. Pair this sabzi with phulkas or paranthas for your next lunch or dinner and enjoy a hearty meal!

BHARWA KANDA KI SABZI

Ingredients

8-10 small onions
Stuffing
¾ cup roasted puffed lotus (makhana)
1 cup ghatiya
½ cup pressed rice, soaked
2 tbsps chopped fresh coriander leaves
½ tsp Tata Sampann Garam Masala
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
Salt to taste
1 tsp ginger paste
1 tsp garlic paste
½ lemon
Gravy
2 tbsps oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
2 dried red chillies
8-10 curry leaves
1 medium tomato, finely chopped
¼ tsp red chilli powder
1 tbsp chopped fresh coriander leaves
Fresh coriander sprig for garnish

Method

1. To make the stuffing, put roasted puffed lotus in a mixer jar and grind to a coarse powder and transfer into a large bowl.
2. Take ghatiya in a ziplock bag, seal it and crush it to a coarse powder using a rolling pin and transfer into the same bowl.
3. Add pressed rice in the same bowl, add coriander leaves, Tata Sampann Garam Masala, red chilli powder, turmeric powder, coriander powder, cumin powder, salt, ginger paste, garlic paste and squeeze the juice of lemon and mix well.
4. Make crisscross cuts on the onions without cutting through.
5. Stuff each onion with a portion of the stuffing. Reserve the leftover stuffing.
6. For the gravy, heat oil in a non-stick pan.
7. Add mustard seeds and let them splutter. Add asafoetida, dried red chillies and curry leaves and sauté for a few seconds.
8. Add tomato, mix and sauté till it turns soft and pulpy.
9. Add stuffed onions and add red chilli powder, coriander leaves and the leftover stuffing. Sprinkle ¼ cup water, cover and cook on medium heat for 2-3 minutes.
10. Add ¾ cup water, mix, cover and cook on medium heat for 6-8 minutes. Switch the heat off and transfer the bharwa kande ki sabzi into a serving bowl.
11. Garnish with coriander sprig and serve hot.

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