Stuffed Bhindi/Okra is a popular Indian dish where Okra is stuffed with spicy and tangy masala filling. Bhindi should not be wet, hence after washing we dry it with a kitchen napkin. In this dish bhindi is slit on one side and then stuffed with the masala and then can be fried and served as a side dish or can be made into an main dish which can be enjoyed with paratha, chapati or roti.
Ingredients:
For the Masala
3-4 tbsp oil
2 tsp whole cumin
700 grams Bhindi / Ladyfingers
1 large onion cubes
½ inch ginger julienne
5-6 garlic pods sliced
1 tomato chopped
4-5 Kokum / Gracinia Indica
1tbsp coriander powder
Chopped fresh coriander
For the stuffing
1 cup besan (dry roasted)
1 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
¼ tsp Hing / asafoetida
2-3 tsp amchur powder / Dry Mango Powder
Salt to taste
Directions:
Wash and wipe the bhindi / ladyfingers. Make sure it’s dry. Cut and make a slit in between. If the Bhendi is too big cut into halves.
Cut ginger into juliennes, slice the garlic, cut the onions in large cubes and chop the tomatoes.
In a bowl mix besan, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, hing, amchur powder and salt. Stuff the Bhindi with the mixture and keep aside. Make sure there are no lumps of besan.
In a kadhai, add oil. When oil is hot add cumin, when cumin starts to crackle, add garlic and ginger, saute for a minute on high flame.
Add onion cubes and saute on high flame until they are soft, add kokum saute and add tomatoes, saute until tomatoes are cooked. Add coriander powder and saute.
Add Bhindi and cook until bhindi are cooked, add salt, coriander and mix. Serve with Paratha, Roti or Chapati.
Mumbai-28 