Name: Stuffed Bhindi (okra) wid peanuts and spice. recipe by Abhilasha Gupta at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: INGREDIENTS For Bharwa Bhindi..; 15/ 20 Bhindi (lady finger /okra); 1 tablespoon cooking oil; 1/2 tea spoon cumin seeds; 1 tablespoon grated fresh coconut grated; 1 inch ginger; 4 spring corriender leaves, chopped; INGREDIENTS Of the Stuffing..; 1 teaspoon corriender powder; 1 teaspoon cumin powder; 1 teaspoon garam masala powder; 1/2 tea spoon termeric power; 1/2 tea spoon red chilli powder; 1/2 teaspoon amchur (dry mango powder); 1 tablespoon gram flour (besan); 1table spoon cooking oil; 2 tablespoon raw peanuts coarsly powder; 1tea spoon til; Salt to taste

Ingredients Serving: 4

INGREDIENTS For Bharwa Bhindi..
15/ 20 Bhindi (lady finger /okra)
1 tablespoon cooking oil
1/2 tea spoon cumin seeds
1 tablespoon grated fresh coconut grated
1 inch ginger
4 spring corriender leaves, chopped
INGREDIENTS Of the Stuffing..
1 teaspoon corriender powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1/2 tea spoon termeric power
1/2 tea spoon red chilli powder
1/2 teaspoon amchur (dry mango powder)
1 tablespoon gram flour (besan)
1table spoon cooking oil
2 tablespoon raw peanuts coarsly powder
1tea spoon til
Salt to taste

Instructions

To begin making the bharwa bhindi, wash fresh bhindi and dry them completely wid a clean kitchen cloth.
In a small bowl combine all the ingredients for the filling and keep aside.
Split them lengthwise in such a way that the ends don’t separate and don’t become two halves. Fill a small amount of the filling mixture into the slit portion of the bhindi. Once filled close the sides by bring them together. You could leave them as whole filled fingers or cut the filled fingers into half from the center.
Heat oil in a heavy bottomed pan on medium heat; add cumin seeds, grated ginger and allow them to crackle. Gently stir in the filled bhindi. Turn the heat to low and simmer with the pan covered for about two minutes.
After about a couple of minutes, uncover the pan; give a gentle stir to the lady fingers turning them around and allowing them to cook in the open until they become tender.
You will notice the color changes from green to a pale green with roasted brown spots and the bhindi would have also shrunk in size; this indicates that it is cooked. Check the salt and spice levels and adjust to suit your taste.
Once bharva bhindi is done, turn off heat and transfer the bhindi to a serving platter. Garnish with grated coconut and chopped coriander leaves.

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