Vegetables like bhindi, ivy gourd, brinjal, beerakaya(ridge gourd) etc can be slit into four quarters and stuffed with various dry spices. Usually tender ones are preferred. The slit vegetables are shallow/deep fried. These spices are stuffed into these veggies and cooked for few mins. It is best paired with rice/rotis and a nice helping of ghee. As usual, i am mentioning a generic recipe. Which can be extended to any vegetable that can be cut into 2 inches long and can be slit into four quarters.
