Bharli bhendi

• Produce

  • 1 pinch Asafoetida
  • 3 Coriander
  • 1/2 tsp Coriander
  • 2 Garlic
  • 1/2 tsp Lime
  • 200 g Okra

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 Salt as required
  • 1/2 tsp Sugar
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1/4 cup Coconut, tightly packed
  • 1/2 tsp Cumin

• Other

  • 2 teaspoon goda masala (or ½ teaspoon garam masala powder

Found on vegrecipesofindia.com

Description

Directions

• 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/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.
• 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.
• 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 sabzi 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.