Bharwaa Bhindi/Okra

Name: Bharwaa Bhindi/Okra
Cuisine: Indian
Ingredients: 250 grams Ladyfinger(Bhindi); 1 Tomato (big size); 5-6 garlic cloves; 1 green chilli; 1 Onion; 1 Tsp Cumin Seeds; 2 Pinches Asafoetida; 1/2 Tsp Kashmiri Red Chilli Powder; 1/4 Tsp Turmeric; 1 Tsp Salt (as per taste); 3 Tbsp Mustard Oil; 1 Tbsp Coriander Powder; 1/2 Tbsp Kashmiri Red Chilli Powder; 1 Tsp Garam Masala; 1 Tsp Turmeric powder; 1/2 Tbsp Dry Mango Powder; 1 Tsp Salt; 1-2 Tbsp Ghee or any oil (no mustard)

Go Boundless with Ayushi @cook_21980922

New Delhi

#Week2of5 #goldenapron3 #lunchrecipes #goboundlesswithayushi
This recipe is my absolute favourite because in each bite you get heavenly mix of masalas which is spicy and tangy. Tastes best with hot ajwain pooris or simply wheat chapati topped with ghee😋
Must try this easy recipe which gets ready with regular masalas.

Go Boundless with Ayushi @cook_21980922

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Ingredients

250 gramsLadyfinger(Bhindi)
1Tomato (big size)
5-6garlic cloves
1green chilli
1Onion
1 TspCumin Seeds
2 PinchesAsafoetida
1/2 TspKashmiri Red Chilli Powder
1/4 TspTurmeric
1 TspSalt (as per taste)
3 TbspMustard Oil
Filling Masala
1 TbspCoriander Powder
1/2 TbspKashmiri Red Chilli Powder
1 TspGaram Masala
1 TspTurmeric powder
1/2 TbspDry Mango Powder
1 TspSalt
1-2 TbspGhee or any oil (no mustard)

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Steps

1

In a wok, Heat 3 Tbsp Mustard oil. Splutter Cumin seeds and asafoetida in it for 30 seconds.
2

Now add onions, green chilli and minced garlic to it. Saute at low medium flame until it's golden brown.
3

Now add grinded tomatoes along with a tsp of salt. Cook for 2 minutes at low medium flame.
4

Now add masalas for only gravy, 1/4 tsp turmeric, 1/2 tsp Kashmiri red chilli. Cook for another minute.
5

Add 1/4th cup water and cover and simmer for 2-3 minutes. Gravy is ready.
6

Now how to slit bharwan bhindi.
7

Cut top and bottom. Slit a cut from between and keep aside.
8

Lets prepare masala to fill inside.
9

In a plate or bowl, add coriander powder, Kashmiri red chilli, garam masala, salt, turmeric and Dry Mango powder. Dry mix.
10

Now add oil or ghee little by little to soak masala. Do not use mustard oil here as the veggie will overall be much of mustard.
11

Now fill this masala inside the slit bhindis carefully.
12

Saute these bhindis in wok alongwith onion masala already prepared. Cover and let it simmer for 4-5 minutes. Stir occasionally in between to avoid burning it from base.
13

You can sprinkle little water downwards if your masala sticks to the bottom of the wok.
14

Serve hot with Ajwain pooris or hot ghee topped wheat Chapatis. They taste amazing.

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Cooksnaps

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Go Boundless with Ayushi @cook_21980922

on May 30, 2020 12:17

New Delhi

I am a food lover with a recipe channel on youtube "Go Boundless with Ayushi"Link "https://www.youtube.com/user/20ayushi"I love to create and serve easy and tasty dishes❤️