Ingredients
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206gm Okra (Bhindi)(slit & trimmed)
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100 gm Onion (Small)
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2 tbsp Oil
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2-4 pc Dry red chillies
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1 pinch Heeng (asafoetida)
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For Stuffing
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¾ tbsp Turmeric
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1 tbsp Chilli powder
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1 tbsp Coriander powder
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¼ tsp Roasted Cumin Powder
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¼ tsp Methi dana (fenugreek)
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½ tsp Saunf (Fennel seed)
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¾ cup Raw mango chopped
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2 tbsp Mustard Oil
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1 tsp Salt
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¼ tsp Black salt
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Tossing
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1 tbsp Raw Mango (slices)
Directions
Steps
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1
Done
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1. Wash okra before by submerging in water and allow them to dry on their own so they don’t get sticky while cooking. 2. Using a knife, remove the head of the Okra by moving the knife in a round motion along the bottom of the head, after you are done, the okra should resemble a pencil. Put a slit in the okra, right in the middle, repeat this step till all the pieces are done. |
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2
Done
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3. In a bowl, mix together, turmeric, Kashmiri red chili powder, some fennel seeds, some salt. To this add coriander powder, cumin powder, just a little bit of dried fenugreek leaves, some black salt. Add some grated raw mango to this mix and mustard oil. Mix it well and create the masala paste. 4. Now fill the slit in the okra with this mixture and wipe the excess clean. Repeat the process till all of the okras are filled with this mixture. 5. In a pan, heat some oil and add asafetida and some dry red chillies, add the bhindi to this. Give it a quick toss and leave still on the fire. Cook it on a high flame for at least 2 mins, then cover with a lid and cook on low flame till the bhindi is ready. |
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3
Done
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6. After 7 to 8 min open the lid to check on the bhindi and add in the shallots. Give antoher toss and cover with lid and cook slowly till the onion and bhindi is completely cooked. 7. The Bharwa bhindi is now ready to be plated. |
