Bharwan Bhindi/ Stuffed Okra

My husband used to not like to eat okra as it is very sticky and chewy to eat. But recently I started making the regular okra dish by frying the okra prior to use so that the stickiness vanishes. And the dish prepared in this way is enjoyed by my husband.

I thought making the same type and form of okra dish every time would make it monotonous and we would get bored.So I tried something new.

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Recipe :

Ingredients :

  • 12-15 medium-sized okra
  • 2 tbsp coconut powder
  • 2 tbsp roasted peanut powder
  • 3/4 tsp sesame seeds
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 3/4 tsp dry mango powder
  • 1-1 1/2 tsp red chilli powder
  • salt as per taste
  • 1/2 tsp mustard seeds (rai)
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafoetida (hing)
  • 5-6 curry leaves
  • 1/2 medium onion, chopped
  • 1/2 tsp ginger-garlic paste
  • 2 tbsp coriander leaves, finely chopped
  • oil

Method :

  1. Wash the okra and pat dry them using a paper towel.
  2. Cut off the top stem part of the okra and give it a slit along one side/edge. You can cut them into half before slitting them in case they are too big in size.
  3. In a bowl, mix peanut powder, coconut powder, sesame seeds, garam masala, dry mango powder, coriander powder, red chilli powder, 1 tbsp chopped coriander leaves and salt as per taste.
  4. Check the taste and add anything if required. Add little water to this mixture to turn the powder mix into a coarse paste.img_20161114_191152
  5. Stuff this masala paste into the slits of the okra. Retain the remaining masala.img_20161114_191143
  6. In a pan, heat a tbsp of oil. Place the okra in the pan and fry them covered for 5-7 mins.
  7. Once cooked on one side, flip them and cook them covered again for another 5 mins.When done, remove them on a plate. Add oil as and when required for frying.
  8. In the same pan, heat a tsp of oil.
  9. Once hot, add the mustard seeds, cumin seeds, asafoetida, curry leaves.
  10. Once they flutter, add the onion and ginger garlic paste. Saute well until cooked.
  11. Once onion is soft and transparent, add the retained masala paste. Saute till well cooked and mixture separates out.
  12. Then add the fried okra and cook for another 5 mins.
  13. Bharwan Bhindi is ready to be served with roti or chapati.

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