Bhindi is the favourite of adults and kids alike. I am yet to meet someone who doesn’t like bhindi. As it happens it does find itself on dinner menus very often. A regular preparation of bhindi is very quick but on special occasions like my holi dinner last night, I transform this humble vegetable into stuffed spicy okra which is fit to grace any dastarkhwaan!
Prep time: 15 mins | Cook time: 30 mins | Serves: 4
500 gm- Bhindi
2 tsp- Cumin seeds
1 inch ginger, chopped
4 cloves garlic, chopped
1 green chilli, chopped
2 onions, sliced
2 tomatoes, chopped
2 tsp- Coriander powder
Salt to taste
3 tbsp- Oil
For the stuffing
3 tbsp- Bharwan masala
1 tbsp- Mustard oil
2 tsp- Chaat masala
A few sprigs of fresh coriander, chopped
Juice of one lemon
*Cut the cap and tail of the lady finger and slit them lengthwise through the centre.
*Mix together bharwan masala and mustard oil and stuff into the lady fingers. ( Note: You can buy bharwan masala from shops or better to make bhawan masala at home – grind 1 tsp fennel seeds to powder. Mix together fennel seeds powder with 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp amchoor powder and 1/2 tsp salt).
*Heat oil in a pan. Add cumin seeds. When the cumin seeds begin to crackle add chopped ginger, garlic and green chillies. Sauté for 2-3 minutes till the garlic starts to brown.
*Add the sliced onions and cook till they are translucent.
*Add chopped tomatoes (keep about 2 tbsp chopped tomatoes for garnish) and coriander powder. Mix well and cook till the tomatoes are done. Keep stirring the mixture in between. Add salt and mix well.
*Add the stuffed bhindi and cook covered on medium flame till the bhindi is cooked. Stir the mixture in between so that the veggies don’t stick to the bottom of the pan and are cooked uniformly.
*Take off flame. Check the seasoning and finish with sprinkling chaat masala, chopped coriander, tomatoes and lemon juice.
*Serve hot with paranthas and curd.