BHARVA BHINDI (STUFFED OKRA/LADIES FINGER)
Bengal gram / Chana dal -2 tbsp
I would like to apologize to all the people who visit my blog regularly as I am not able to blog these days although blogging is one of my favorite hobbies or pass time as you may call it.. Partly due to work and family pressures and partly due to Facebook which has slowly but surely taken a lot of my leisure time. I promise myself that I would atleast retain the habit of posting one recipe a month. Here is a recipe everyone in my house loves. I could call this version of Bharva Bhindi a more south indianized version or a fusion between south and north Indian. Do try this recipe and enjoy the bharva bhindis.
|BHARVA BHINDI WITH A DIFFERENCE|
Okra / Bhindi -1/2 kilo
Cumin seeds – 2 tsps
Coriander powder – 1tbsp
Cumin powder – ½ tbsp
Amchoor ½ tbsp
Red Chilly powder – 1 tbsp
Black gram dal /White lentil /Udad dal – 1 tbsp
Sesame seeds – 1tbsp
Salt as per taste
Dry roast the Chana dal and udad dal and make a coarse powder. Dry roast the sesame seeds and when it starts to splutter, allow it to cool down and make a coarse powder in the mixie. Mix the above 2 powders and all the other ingredients (cumin powder, coriander powder, amchoor powder, red chilly powder and salt as per taste). Keep it aside.
Now rinse, wipe and make a slit on each okra/ bhindi and set side. Stuff the powdered masala into the slit in the okra. If the masala is not enough, make more, if remaining keep aside.
Heat 3 tbsps of cooking oil. Add the cumin seeds and when they splutter. Add the stuffed okra pieces. Place them in the wok in such a way that all get the heat. Sprinkle some water and a bit of salt, the remaining masala powder and cook covered on a low flame for about 30 minutes, being careful not to burn them in the process. Keep turning the okra occasionally.
When it is soft and done, remove from the fire and serve hot with Fulkas / chappatis ot Rice and dal.
Tips : -
- You can add some roasted coconut as well to the masala powder mixture and stuff in the okras. This gives a very nice and fresh coconutty flavor to the okras.
- You can also add some onions sautéed in oil to the powder mix.
- Okra is a very delicate and fast to cook vegetable so please ensure that while cooking on the gas stove you keep the flame low.
MICROWAVE VERSIONThis recipe comes out nicer in a microwave as the okra get cooked evenly and there is no stickiness too.
If you are using a microwave oven, please keep the okras on a plate and microwave on high for 10 minutes. Open the microwave after 5-7 minutes and turn the okras. Check if done, if not keep for another 5 minutes.
And serve as above.
I would like to send this recipe to Charitha’s C- for Colourful Curry’s event that she is hosting in her blog Woman’s Era 2008.