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Ingredients
250 gms Bhindi
1 medium Tomato
1 Green Chilli
2 teaspoons crushed Ginger-Garlic
1/2 teaspoon Cumin Seeds
2 tablespoons + 1 tablespoon Oil
2 tablespoons finely chopped Coriander Leaves
Salt
For Stuffing
3 tablespoons Gram Flour (Besan), roasted
1 tablespoon grated Dry Coconut
2 tablespoons Groundnuts
1 tablespoon Coriander Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1/4 teaspoon Garam Masala Powder
1 teaspoon Dry Mango Powder or Lemon Juice
Salt
1 tablespoon Oil
Recipe instruction
- Roast groundnuts in a kadai (pan) for 3-4 minutes over medium flame while stirring continuously. Turn off flame and let them cool for 2-3 minutes. Crush them coarsely in the jar of a mixer grinder and transfer to a medium bowl.
- Dry roast gram flour in a kadai (pan) until light brown and nice aroma starts to come (approx. 4 to 5 minutes over low flame), stirring continuously. Transfer it to the same bowl having groundnuts in it.
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Add dry coconut, crushed groundnut, coriander powder, turmeric powder, red chilli powder, garam masala powder, dry mango powder, 1 tablespoon oil and salt in the same bowl. Mix all ingredients well. Stuffing for bhindi is ready. Keep it aside until needed in later steps.
Directions for Preparing Stuffed Bhindi:
- Cut top and tail of all bhindis and slit them lengthwise (longer side). Do not cut it into two long halves. Take each bhindi and stuff it with approx. 1/2 to 1 teaspoon prepared stuffing.
- Heat 2 tablespoons oil in a heavy based or non-stick pan over medium flame.
- Add masala filled bhindi and sprinkle salt over it. Stir gently and cook for a minute.
- Reduce flame to low, cover and cook for 5 minutes. Turn it 2-3 times in between.
- After 5 minutes, open the lid and cook over medium flame until bhindi turns dark green, approx. 1-2 minutes.
- Turn off flame and transfer bhindi to a plate.
- Heat 1 tablespoon oil in the same pan over medium flame.
- Add cumin seeds. When they begin to sizzle, add crushed ginger-garlic and green chillies; sauté for approx. 30 seconds.
- Add tomatoes and salt. Mix well and cook for 1-2 minutes.
- Add shallow fried stuffed bhindi and mix well. Cook for a minute and turn off flame.
- Transfer prepared curry to a serving bowl.
- Garnish with coriander leaves and serve hot.