Bhindi Masala – Stuffed Okra

Bhindi Masala – Stuffed Okra – Recipe serves 3-4


18- 20 washed-dry wiped whole okra/bhindi (about 2 inch length) with slit lengthwise for filling mixture (about ¾ to 1 lb)

TIP: Okras should be dried well after washing so that they don’t become sticky while cutting or cooking

              2 tablespoon oil for cooking

              ½ teaspoon black mustard seeds

                Pinch of asaefotida

                ½ teaspoon of cumin seeds

For Filling

2 tablespoon Besan (chick pea flour)

               1 tablespoon ground peanuts

1 tablespoon grated coconut

1 teaspoon oil

 ½ teaspoon sugar

 1 teaspoon lemon juice

 1 tablespoon powder mixture of roasted coriander, cumin and fennel seeds

 1 ½ teaspoon red chilli powder

  ¾ teaspoon turmeric powder

1 ½ teaspoon water

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  1. Mix well the ingredients for the filling portion.
  2. Heat frying pan on medium heat and add the filling mixture. Stir well for 1 minute.

TIP: Flat bottomed frying pan works well for this recipe.

3.  Lower the heat and let for cook for another 1-2 minutes stirring continuously.

4.  Remove the filling mixture in a bowl and let cool for 5 minutes.

5.  Heat 2 tablespoon oil in the same frying pan on medium heat.

6.  Fill the mixture about ½ teaspoon full in each slit okra and close-press the slit.

7.  Add mustard seeds to the heated oil and let splutter. When settled add asaefotida and then cumin seeds.

8.  Add the stuffed okra one by one into the oil and push the prior one while putting the next so that each okra gets it turn to roll in the oil well enough.

9.  Then once stir the okras gently and cover with deep bottomed dish (such as ½ inch deep) and cook for 1-2 minute on medium heat.

10.  Remove cover and stir one more time – very gently and place the lid over it again. Add ½ cup water over the lid and cook on medium-low heat.

TIP: Stirring the okras too much will make them sticky. Placing water over the lid forms steam which helps in okra becoming softer in less oil and without adding water to the vegetable itself.

11. Cook for 12-15 minutes stirring every 3-4 minutes and very gently. Check the okras after 12 minutes – if they seem to be tender then remove cover and cook open on medium heat for 1-2 minute.

12.  Serve this dish with Roti/Chapati.


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