This is a tried and tested recipe for more than hundreds of times and it always comes right!
This proportion of spices goes with almost all the bharwa/stuff veggies, be it bharwan baingan, bharwa karela, bharwa tinda, bharwa aloo to name a few.
I learnt this recipe from my respected mom-in-law
I could never find out by myself the right porportion of spice-mix for bharwan subji, unless one day i asked my mom-in-law the way she prepares the bharwan sabjis. That day i chalked down the proportion and blindly follow it for all the stuff veggies and needless to say, it is the best recipe!
I've seen many people buying those expensive readymade spice-mix for bharwan sabjis because they don't know the right proportion of spices. This recipe is to help such people and let everybody know the right measurements.
So, here goes the proportion :
Saunf (Aniseed/Fennelseed) Powder - 3 tsp
Dhaniya (Corriander) Powder - 5 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Khatai/Amchur (Raw Mango) Powder - 2 tsp
Salt - 3 tsp
Haldi (Turmeric) Powder - 2 tsp
This is the ratio for the spices but quantity of spices that goes into the recipe depends on the size of the vegetable, amount of the vegetable and your taste (i.e. too spicy/mildly spicy/ less spicy).
Tip : Whatever size of spoon you use to measure the spices, use the same spoon throughout the recipe.