Recipe of Bharela Kanda(Stuffed Onions) Nu Shaak

A simple sabzi made with onions and stuffed with some Indian spices

Stuffed Onion Veg or Bharela Kanda Nu Shaak as we call it in gujarati. It is a kathiawadi dish made by stuffing the onions with some Indian spices. You can find this dish in kathiawadi(gujarati) restaurant and dhabbas.

Onions can be stuffed with various ingredients like coriander leaves, fenugreek leaves etc with other spices.Onions are generally used to make the base of gravy, as a topping, as salad but this time onion is the hero. A delicious veg is made with onions and served with some hot phulkas and khichdi.

Onions are vastly used all over the world due to its health benefits. 

1. It helps you to stay away from infection
2. It cures cold, cough & fever
3. Intake of onions is very good for hair

I have listed a few benefits of onion above, you can get more information here

The best thing about Stuffed Onion Veg or Bharela Kanda Nu Shaak is that you do not need to purchase any special ingredients. It is made using the simple ingredients available in your pantry.

Veg like Bharela Kanda, Sev Ki Sabzi, Papad Ki Sabzi are made when you are bored with usual paneer and veg.

Tips for making bharela kanda

1. Always use small onions for making the sabzi. It is easier to make and serve
2. With Indian spices you can also stuff some coriander leaves or fenugreek leaves, it adds a nice flavor to the sabzi
3. While slitting the onions into four sections make sure they are still intact from bottom

So lets proceed step by step for making bharela kanda nu shaak

To prepare bharela kanda we require small size onions. Where I live I was not able to find the right size of onions, but still I proceeded with the recipe. 

Select some small red onions. If you find a size smaller than shown in the picture. They will be perfect for this sabzi

Peel all the onion

Hold each onion in hand and slit it vertically making sure it is still intact from bottom.  Again make another similar slit in opposite diagonal. In this below picture you can see there are two slits and four sections.

Make slits for all onions and keep it aside

In a bowl add turmeric powder, red chilli powder, coriander powder, salt and oil

Mix all the ingredients well and stuffing for the bharela kanda is ready

Fill the stuffing in slit onions

Heat oil in a pan and add mustard seeds

After the mustard seeds crackle add the stuffed onions

Saute the onions for a minute. Whenever I make bharva sabzi like bharva bhindi, bharva baingan, bharva karela I prefer making stuffing more. I sprinkle the stuffing over the sabzi as it makes the sabzi gravy thick and gives nice texture.

Cover the pan with lid and cook till the onions are soft and done

Recipe of Bharela Kanda(Stuffed Onions)

	Flavorful fried rice with lots of vegetables cooked in indo chinese style
	Cuisine: Indo Chinese Category: Main Serves: 2 Author: Vama
	Prep Time: Cook Time: Total Time: 10 Mins 15 Mins 25 Mins

Ingredients

• 6-7 small red onions
• 4-5 tablespoon cooking oil
• 1/4th tablespoon turmeric powder
• 1/4th tablespoon red chilli powder
• 1/4th tablespoon coriander powder
• 1/4th tablespoon mustard seeds
• Salt to Taste

Instructions

1. Select some small red onions. If you find a size smaller than shown in the picture. They will be perfect for this sabzi
2. Peel all the onion
3. Hold each onion in hand and slit it vertically making sure it is still intact from bottom.  Again make another similar slit in opposite diagonal. In this below picture you can see there are two slits and four sections
4. Make slits for all onions and keep it aside
5. In a bowl add turmeric powder, red chilli powder, coriander powder, salt and oil
6. Mix all the ingredients well and stuffing for the bharela kanda is ready
7. Heat oil in a pan and add mustard seeds
8. After the mustard seeds crackle add the stuffed onions
9. Saute the onions for a minute and add sprinkle some stuffing over the onions
10. Cover the pan with lid and cook till the onions are soft and done
11. Bharela Kanda Nu Shaak is ready serve it with hot phulkas and khichdi.