Ladies Finger, also called okra and bhindi in India, is a vegetable loved by all. Varieties of dishes can be made with this lovely vegetable. This vegetable has many health properties. One can make Stuffed Okra (Bharwa Bhindi) easily at home. If the stuffing is prepared in advance and kept ready, this preparation can be made very easily.
Okra/Bhindi: 250 gms
Bengal Gram Flour (Besan): 2 tbsp
Roasted Peanut ground coarsely: 2 tbsp
Coriander Powder (Dhania Powder): 1 tsp
Cilantro leaves/ dhania – finely chopped: 2 tbsp
Red Chili Powder: 2 tsp
Garlic Powder: 1/2 tsp or crushed Garlic- 1 tsp
Dry Mango Powder (amchur Powder): ¼ tsp
Jeera Powder: 1/2 tsp
Turmeric Powder: 1/2 tsp
Garam Masala: 1/4 tsp
Salt to taste
Oil: 1 tbsp
Asafoetida (Hing): 1/8 tsp
Wash and pat dry okra (Bhindi). Cut off the crown and bottom tip of all the okra. Then make a slit lengthwise in each okra.
Mix all the ingredients listed in stuffing except oil. Mix it well. Taste and adjust salt.
Add oil to this mixture.
Mix well that the oil binds all the ingredients together. If the ingredients do not bind together, add oil as required.
Stuff this masala inside the okra gently thru the slit already made. Press the Okra well so that the masala does not spill out.
Heat oil in a broad nonstick pan. Spread the oil all over the pan. Once oil becomes hot, add asafoetida and add the stuffed okra in a single layer.
Cook in low to medium heat. Turn the okra frequently so that the okra cooks evenly on all sides.
It will take 20 to 30 minutes for the okra to cook. When the okra becomes crispy, turn off the heat.
Serve hot with rice or roti.
- Choose always tender okra/bhindi for this recipe. When you break the tip of the okra, it should break and fall down (not bend or stick to it).
- Okra should be washed well and pat dry and leave for 10 minutes before making the slit or cutting the crown and tip.
- While cooking okra for any dish, do not add water or salt initially. Add water or salt after cooking for a few minutes till the stickiness goes away.
- Stuffing can be prepared in advance without the cilantro leaves and store in refrigerator for a week.