Monday, October 7, 2013

Bharwan Bhindi | Stuffed Okra Fry

Yum
It was a hatrick of stuffed bhindi two weeks ago. Bhindi(Okra) is our least favorite vegetable at home, so it is brought into the house once every blue moon. The way I can eat it, is the way hubby dearest hates it. The way he likes it, I don't. So tired of these bhindi wars, when I was grumbling to my friend about cooking bhindi, she gave me a couple of recipes. I tried her first one, and both of us seemed to like it. Next day, I tried something a colleague at office suggested, that tasted a little better... and finally i tried stuffing the bhindi with coconut and coriander as per Tarla Dalal (a variation also suggested by my friend), this version was our favorite of the 3 we tried...









Bharwan Bhindi | Stuffed Okra Fry


Okra/Bhindi stuffed with spice powders and pan fried.

Recipe Type:  Side
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:              3-4 servings

Ingredients:

20-25 Bhindi or Okra
3 Tbsp grated fresh Coconut
2 Tbsp fresh Coriander leaves (chopped)
1 Tbsp Chickpea Flour or Besan
1/2 tsp Jaggery or Sugar
1 tsp Coriander powder
1 tsp Cumin powder
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Amchur (dry Mango powder)
2Tbsp Oil
1-2 tsp Water
Salt

Method:

  • Trim the bhindi and make a slit lengthwise on one side of the bhindi.
  • Mix together all the ingredients for the stuffing.
  • Stuff the bhindis with the stuffing.
  • Add at least ½ - 1 tsp per bhindi.
  • Heat 1 tbsp oil in a flat pan or a tava with high edges.
  • Place the bhindi in a single layer in the pan. The bhindi should not overlap each other.
  • Pour the remaining 1 tbsp oil over the bhindi.
  • Keep turning the bhindi until they are cooked.
  • Serve hot with rice or roti.

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