Stuffed Ladies Finger

• 200 grams okra (bhindi or bhendi or lady finger) or 20 to 22 small to medium sized okra

• ▢ 3 tablespoon oil for sauteing okra

• ▢ ½ teaspoon mustard seeds

• ▢ ¼ teaspoon turmeric powder

• ▢ 1 pinch asafoetida (hing)

• ▢ a few chopped coriander leaves for garnish

  (cilantro leaves)

stuffing masala (to be ground coarsely)

• ▢ 2 to 3 garlic chopped + ¼ cup chopped coriander leaves + ¼ cup roasted peanuts + 1 green chili, chopped

other ingredients to be added in the stuffing masala

• ▢ ¼ cup tightly packed grated coconut or ¼ cup unsweetened desiccated coconut

• ▢ ½ teaspoon Cumin Powder

• ▢ ½ teaspoon Coriander Powder

  (ground coriander)

• ▢ 2 teaspoon Goda Masala or ½ teaspoon garam masala powder

• ▢ ½ teaspoon lime or lemon juice or add as per taste

• ▢ ½ teaspoon sugar or powdered jaggery or add as per taste (optional)

• ▢ salt as required

INSTRUCTIONS

preparation

• Heat a pan and add 1/4 cup peanuts.

• On a low flame, roast the peanuts till they are crunchy and golden. Keep aside and allow them to cool.

• Rinse 20 to 22 medium sized bhendi (okra or bhindi) in running water for a couple of times. 

• Then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.

• Slice off the crown and base tip of the bhendi. With a knife give a slit on one side. Make slits on all the okra and keep aside.

preparing stuffing for bharli bhendi

• In a grinder jar, add the roasted peanuts along with 1 green chili, 2 to 3 garlic, and 1/4 cup chopped coriander leaves.

• Without adding water coarsely grind and keep this mixture aside.

• In a plate or mixing bowl, take the ground mixture along with 1/4 cup tightly packed grated coconut, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 2 tsp goda masala or 1/2 tsp garam masala powder, 1/2 tsp lime or lemon juice and 1/2 tsp sugar or salt as per taste.

• Mix the stuffing mixture very well.

• Now stuff this mixture in each bhindi very well.

sauteing and making bharli bhendi

• Heat 3 tbsp oil and crackle 1/2 tsp mustard seeds first. Use a shallow frying pan.

• Lower the flame and then add 1/4 tsp turmeric powder and a pinch of asafoetida.

• Stir very well and then add the stuffed okra. Stir the okra well.

• Now cover the pan tightly with a lid and cook the okra.

• Do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). Stir, cover and continue to cook.

• When the okra is half done, add the remaining ground stuffing masala.

• Stir. Sprinkle some water if required. Cover and cook.

• It takes about 15 to 18 minutes for the okra to cook on a low flame. This is a dry okra curry when cooked. So there should be no water in the okra.

• Garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.