Wednesday, May 14, 2008

Bharwa Bhindi

Okra or Bhindi is one of my most favorite vegetables. I learned following okra recipe from my friend, Shruti.

Bharwa Bhindi
1 lb okra/lady's fingers/bhindi/bhendi/bhinda

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder

For stuffing
2 tbsp besan
2 tbsp ground roasted, unsalted peanuts
1 tbsp sesame seeds
1 tbsp poppy seeds
1/2 tsp coriander powder
1/2 tsp chili powder
1/4 tsp turmeric powder
salt to taste

1 tbsp chopped cilantro/coriander leaves (optional)

1. Mix all the ingredients for stuffing and keep aside.
2. Wash, dry okra. Cut the tips off on both the sides. Cut the okra into two. Slit the okra, making sure it still remains whole.
3. Stuff the mixture in it.
4. Heat oil in a kadai/wok - preferably nonstick.
5. Add the ingredients for tempering.
6. As the mustard seeds start spluttering, add stuffed okra and any remaining mixture.
7. let it cook on lowest heat. Stir in between.
8. Garnish with chopped coriander leaves, if using.

This post is my contribution to RCI: Rajasthan - Flavours of the Desert.
RCI event is started by
Lakshmi of VeggieCuisine.


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