10 traditional desi stuffed vegetables enjoyed as side dish and taste like magic

In India, we enjoy vegetables in all forms: mashed, pan-fried, deep-fried, curries and more. But, how many times have you enjoyed them in stuffed form? Yes, you read it right. We are talking about stuffed vegetables, where ground spices, onion, garlic, and ginger, play the key role and make even boring vegetables a star dish. Scroll down to learn about ten traditional desi stuffed vegetables enjoyed as a side dish and yes they all taste like magic.

For this dish, you need elongated eggplants, which are carefully slit lengthwise and then stuffed with onion and a roasted spice mix of fennel, coriander, cumin, garlic, salt, pepper, and raw mango powder. They are pan-fried in mustard oil and served hot.

This dish is very popular in Bihar and UP. It is made with de-seeded bitter gourd, stuffed with onion, fennel, coriander, cumin, salt, pepper, amchur, and lemon juice, which are further tied with thread and then pan fried in mustard oil until cooked well. It pairs perfectly with dal chawal.

This is one of the most popular stuffed preparations, where bell peppers are stuffed with sauteed and spiced potatoes and then grilled or baked to perfection. One can also layer some cheese on top for added texture and flavour.

This dish requires careful handling, as tender tomatoes need to be gently scooped and stuffed with diced onion, potatoes, and spices, which are then charred and served with pulao or even tandoori bread.

This dish is made with boiled potatoes, which are scooped and stuffed with chopped onion, seeds and nuts, along with achari masala and then pan-fried until golden brown. They go really well with ajwain paratha.

Another famous dish, made by slitting thick green chilies lengthwise and stuffing them with onion and spices, which are charred and then served with rice and dal.

While tinda is not loved by all, this dish has its own fan base, as it is spicy, tangy, and flavourful. It is made with blanched tindas, stuffed with nuts, seeds, onion, and spices and then air-fried, baked or simply pan fried to perfection. One can even turn them into a curry by dunking the fried pieces in poppy seeds and curd gravy.

This dish is also famous in Bihar and UP. It is made with tender parwal or pointed gourds stuffed with onion and spices and then pan fried to perfection. They are best paired with roti, dal, and salad.

This is one of the most famous versions of bhindi, where bhindi pieces are slit lengthwise and stuffed with achari masala using coriander, fennel, cumin, raw mango, salt, and pepper, then pan fried until tender and crispy. It pairs well with rice and dal, and one can also enjoy it with ajwain paratha.

For this one, you need to slit the whole onion, stuff it with ground spice mix and then sauté it in mustard oil, until it turns golden and tender. Enjoy with dal and rice.

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