Bhindi Sambhariya

Name: Bhindi Sambhariya
Cuisine: Indian
Ingredients: 25-30 okras, washed, drained and pat dried; 1/2 cup fresh coconut, grated; 1/2 cup coriander leaves, chopped; 2 green chilies, finely chopped; 2 tbsp fried cashews, ground coarsely; 2 tbsp roasted gram flour; to taste salt; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1 tbsp cumin powder; 1tsp Coriander powder; 2 tbsp lemon juice; 4 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; As needed fresh grated coconut, coriander leaves, fresh red chilies & cashews to garnish (optional)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Navratrisatvikfood -
This is a simple traditional Gujarati delicacy of stuffed Okra. Fresh grated coconut, coriander leaves, roasted gram flour, cashews along with other dry spices are stuffed in the okras, which is then slow cooked to perfection.

This yummy side dish goes well with either rice or chapatis. Do try this awesome dish which takes very little time to cook and you will simply love it.

Bethica Das @kitchen_flavours

Sharjah (UAE)

This yummy side dish goes well with either rice or chapatis. Do try this awesome dish which takes very little time to cook and you will simply love it.

Saved

Ingredients

25-30okras, washed, drained and pat dried
1/2 cupfresh coconut, grated
1/2 cupcoriander leaves, chopped
2green chilies, finely chopped
2 tbspfried cashews, ground coarsely
2 tbsproasted gram flour
to tastesalt
1/4 tspturmeric powder
1 tspred chilli powder
1 tbspcumin powder
1tspCoriander powder
2 tbsplemon juice
4 tbspoil
1/2 tspmustard seeds
1/2 tspcumin seeds
As neededfresh grated coconut, coriander leaves, fresh red chilies & cashews to garnish (optional)

Saved

Steps

1

Make a slit on each okra and keep aside. Take a bowl and mix together the coconut, green chilies, coriander leaves, peanuts, gram flour, salt, turmeric powder, red chilli powder, coriander-cumin powder, lemon juice and 2 tbsp. oil.
2

Fill each okra with the stuffing and keep aside. Heat remaining oil in a non-stick pan and temper with mustard seeds and cumin seeds.
3

After it stops spluttering, arrange all the stuffed okras and cook, covered on low flame.
4

When one side is done, gently flip them over and add any leftover stuffing. Continue to cook till the okras turn soft.
5

Garnish with fresh grated coconut and coriander leaves. Serve with roti / naan or as aside dish with rice.