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Stuffed Bhindi (okra) wid peanuts and spice.

Sep-07-2017
Abhilasha Gupta
20 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Stuffed Bhindi (okra) wid peanuts and spice. RECIPE

The stuffed bhindi served along with dal and roti's make a perfect lunch.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Indian
  • Shallow fry
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. INGREDIENTS For Bharwa Bhindi..
  2. 15/ 20 Bhindi (lady finger /okra)
  3. 1 tablespoon cooking oil
  4. 1/2 tea spoon cumin seeds
  5. 1 tablespoon grated fresh coconut grated
  6. 1 inch ginger
  7. 4 spring corriender leaves, chopped
  8. INGREDIENTS Of the Stuffing..
  9. 1 teaspoon corriender powder
  10. 1 teaspoon cumin powder
  11. 1 teaspoon garam masala powder
  12. 1/2 tea spoon termeric power
  13. 1/2 tea spoon red chilli powder
  14. 1/2 teaspoon amchur (dry mango powder)
  15. 1 tablespoon gram flour (besan)
  16. 1table spoon cooking oil
  17. 2 tablespoon raw peanuts coarsly powder
  18. 1tea spoon til
  19. Salt to taste

Instructions

  1. To begin making the bharwa bhindi, wash fresh bhindi and dry them completely wid a clean kitchen cloth.
  2. In a small bowl combine all the ingredients for the filling and keep aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once bharva bhindi is done, turn off heat and transfer the bhindi to a serving platter. Garnish with grated coconut and chopped coriander leaves.

Reviews (2)  

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Sakshi Bansal
Sep-07-2017
Sakshi Bansal   Sep-07-2017

Wow new idea of stuffing bhindi wod peanuts ... sounding gr8

Tanushree Goel
Sep-07-2017
Tanushree Goel   Sep-07-2017

I will surely try this.

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