Stuffed Masala Bhindi

Stuffed Masala Bhindi

We know it by several names - Lady's fingers, Okra or the good 'ol Bhindi! Fresh, dark green, succulent

Bhindi is very popular in cuisines across the country besides being seen in international cuisines across the length and breadth of the globe! In India, it is used in making subzis, curries, stews in both simple and elaborate methods. 

Today's special is stuffed masala bhindi - simple ingredients, slightly tedious process but an appetising subzi which I'm sure will leave you craving for more.. Here's how you can spruce up your everyday subzi into something slightly more elaborate, restaurant style... 

STUFFED MASALA BHINDI

Prep Time: 30 mins | Cook Time: 20 mins | Servings: 4

Ingredients: 

1. Fresh Bhindi - 500 gm
2. Mustard & Asafoetida - for tempering
3. Oil - 3 tablespoons
4. Stuffing Masala:
• Onion - 1 large
• Coriander Powder - 3 tablespoons
• Jeera Powder 1½ tablespoon
• Dry Mango Powder - 2 teaspoons
• Everest Sabzi Masala - 2 tablespoons
• Red Chili Powder - 2 teaspoons
• Turmeric - ½ teaspoon
• Salt - approx 3 teaspoons
• Sugar - 1-2 teaspoons
• Water - 3 tablespoons

Preparation:

• Wash and dry the bhindi and cut to pieces of approximately 1 inch length and slit them 

• Mix all the dry powders (coriander, jeera, sabzi masala, chili, turmeric, dry mango, salt and sugar) and keep it aside. Heat 1 tablespoon of oil in a kadhai and add mustard and asafoetida for tempering. Add finely chopped onion and fry till golden brown. 

• Once the onion turns golden brown, add the masala mix and roast well. Add 3 tablespoons of water and mix evenly and take it off the heat. The reason for adding slight water is that not only does it help in binding the masala, it also controls the usage of oil. Without water, you will end up using 3-4 times the quantity of oil to ensure the masala binds well.  

• Let the masala cool slightly. Once it is warm-cool, you can start stuffing it in to the slit bhindi and set aside. Once the bhindis are stuffed, heat 2 tablespoons of oil in a pan/ kadhai and add the stuffed bhindis to it.

• Cover the pan with a lid and cook the stuffed bhindi on medium flame for about 15 mins. Once cooked, spread the vegetable on a plate for sometime, allowing the steam to escape before serving.