Bhindi (Okra) Bharwan - Stuffed Okra
This recipe is my mom's recipe and I doubt anybody can cook better bharwan Bhindi than my mom.
What you'll need :
- Bhindi- Okra 1/2 kg Bhindi, washed & dried
- 3 Medium sized onion paste
- 3/4 Inch ginger, grated
- Garlic 7-8 cloves paste
- 2 Tbsp coarsely grounded Fennel Seeds (saunf)
- 3 tsp Coriander powder
- 1 tsp Turmeric powder (haldi)
- 1 tsp Chili powder
- Salt to taste
- Mustard Oil 2 Tbsp
Let's Begin- Cut the caps and other edges of okra and make a slit vertically be careful not to cut or slit into 2.
- Take a Kadai or Heavy bottom deep frying pan add oil and heat wait till oil turns lighter in color.
- Add pinch of salt in oil.
- Now, add the onion paste let the flame be medium.
- After 3- 4 minutes add garlic paste and ginger.
- Keep stirring on low flame till it gives you yellow brownish color.
- Now in a separate bowl mix well red chilly, coriander and turmeric powder with one tablespoon of water.
- Add this paste to kadai.
- Cook this all for another 8 - 10 minutes now add coarsely grounded Fennel Seeds (saunf).
- Mix well over flame for another one minute.
- Finally add Okra (bhindi) to pan and cook till okra is done. Don't cover with lid.
- Keep stirring in between remembering not to break okra in two.
*Avoid adding water as much possible.
Serve hot with Paranthas and Onion Raita.
