Stuffed Bhindi with peanuts & spice

Name: Stuffed Bhindi with peanuts & spice
Cuisine: Indian
Ingredients: Ingredients for Bharva Bhindi; 10 Bhindi (Lady Finger/Okra); 1 tablespoon Cooking oil; 1/2 teaspoon Cumin seeds; 1 inch Ginger, grated; 1 tablespoon Fresh coconut, grated; 4 sprig Coriander leaves (Dhania), chopped; Ingredients of the Stuffing; 1 teaspoon Coriander Powder; 1 teaspoon Cumin powder; 1 teaspoon Garam masala powder; 1/2 teaspoon Turmeric powder (Haldi); 1/2 teaspoon Red chilli powder; 1/2 teaspoon Amchur (Dry Mango Powder); 1 tablespoon Gram flour (besan); 1 teaspoon Cooking oil; 2 tablespoons Raw Peanuts, coarsely powdered; 1 teaspoon Sesame seeds (Til seeds); to taste Salt,

Abhilasha Gupta @cook_9152188

Bhusawal

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

Abhilasha Gupta @cook_9152188

Bhusawal

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

Saved

Ingredients

Ingredients for Bharva Bhindi
10Bhindi (Lady Finger/Okra)
1 tablespoonCooking oil
1/2 teaspoonCumin seeds
1 inchGinger, grated
1 tablespoonFresh coconut, grated
4 sprigCoriander leaves (Dhania), chopped
Ingredients of the Stuffing
1 teaspoonCoriander Powder
1 teaspoonCumin powder
1 teaspoonGaram masala powder
1/2 teaspoonTurmeric powder (Haldi)
1/2 teaspoonRed chilli powder
1/2 teaspoonAmchur (Dry Mango Powder)
1 tablespoonGram flour (besan)
1 teaspoonCooking oil
2 tablespoonsRaw Peanuts, coarsely powdered
1 teaspoonSesame seeds (Til seeds)
to tasteSalt,

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Steps

1

To begin making the bharwa bhindi wash fresh bhindi and dry them completely with 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.
8

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