Monday, April 11, 2011

Bharwan Bhindi Masala

I know only a few recipes using Bhindi/Okra. Mostly I make Gujarati style vegetable that goes with Roti/Rice/Dal menu. This time when I bought okra I was brainstorming to try it in a different way. I always prefer a dish where okra remains dry and crispy hence cooking okra along with lentils or in onion-tomato gravy was simply ruled out. Then all of a sudden I remembered to stuff okra with gram flour and peanut mixture. The very similar stuffing I use with potatoes and eggplant as well, so I was kind of hoping that with okra also it should taste delicious.

Serves 4
Preparation Time: 10 Minute
Cooking Time: 45 Minute

1 LB Bhindi/Okra
½ cup sliced onion
1 tsp cumin seeds
A pinch of asafetida
2 tsp + 1 tsp oil
Coriander leaves and grated coconut for garnishing

For stuffing, (We need strong stuffing as we won't be adding any spices to okra)
½ cup gram flour
3 tbsp peanuts
1 tsp turmeric powder
1 tsp red chili powder
1 tsp dhaniya powder
1 tsp sugar
½ tsp aamchur
½ tsp garam masala
2 tsp oil

  1. Dry roast gram flour on low flame until it turns light brown. Keep it aside
  2. Meanwhile, clean okra with damp cloth and slit them horizontally
  3. Grind peanuts into a smooth powder and add it to gram flour.
  4. Add remaining spices to flour and sieve it with oil (This stuffing can be refrigerated for good 3-4 months without adding oil)
  5. Now take half of the stuffing, add water and make a paste
  6. Stuff okras with this paste, use more stuffing if required
  7. Heat 2 tsp oil in skillet and add stuffed okras
  8. Okras should be in a single layer and cook them covered on medium flame. Flip the sides to cook them thoroughly. This takes about 30 minute as I like my okras really crispy and dark brown
  9.  Now heat 1 tsp oil in a separate skillet and add cumin seeds, asafetida and sliced onions
  10. Once onions are translucent add cooked okras, remaining stuffing and salt
  11. Cook in uncovered for about 5-10 minutes
  12. Turn off the heat and garnish with coriander leaves and grated coconut

No comments:

Post a Comment