Thursday, June 27, 2013

Tava fry masala

Blend of several herbs and spices for stuffing whole veggies to cook on tava (griddle). Use it for baigan (small eggplants), bhindi (okra), tindora (Ivy Gourd), long green and red chilies, karela (bitter gourd), sweet peppers, small potatoes, arbi (eddos), etc. You can also use it to flavor your everyday stir fried veggies.

Whole spices
1 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp saunf (fennel seeds)
1 tsp anardana (dry pomegranate seeds)
2 whole red chilies
1/2 tsp black peppercorns
1/2 tsp methi dana (fenugreek seeds)
4 cloves
1 small piece cinnamon
2 green cardamoms
Powdered spices
1/2 tsp dry mint palm crushed
1/2 tsp fine sugar (optional)
1/2 tsp ginger powder
1/2 tsp amchoor powder (dry mango powder)
1/2 tsp kala namak (black rock salt)
2 pinches hing (asafoetida)
  1. Dry roast lightly all the whole spices in a hot pan. Cool slightly. 
  2. Grind these coarsely in a dry grinder. Make sure to not powder it fine, it should have some body. 
  3. Mix the powdered spices to the ground mixture. 
  4. Store these in an air tight container.

Here's how to use it: 

Tava fry stuffed veggies
Bharvan baigan

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