Bhindi or Okra is a very popular dish in North India. You will find it in every wedding if it’s in season. There are many ways to make it but this recipe of Stuffed Bhindi is a little time consuming but it comes out really well. Stuffed Bhindi can be served as a finger food or as a side dish to the main course.
|Preparation Time:||50 minutes|
|Bhindi (Okra)||400 gm|
|Vegetable oil||1 tbsp|
|Haldi (turmeric powder)||1 tsp|
|Red chilli powder (lal mirch)||1 tsp|
|Dhaniya (coriander) powder||3 tsp|
|Salt||1 1/4 tsp|
|Crushed Saunf (fennel) seeds||1 tsp|
|Garam masala||1 tsp|
|Amchur (dried mango powder)||1 tsp|
- Wash and drain bhindi (okra). Dry it well otherwise it will become sticky. Chop off the head of each bhindi. Carefully slit each bhindi lengthwise only HALF way through the width. Keep aside.
- Mix all the dry ingredients in a bowl.
- Pick a bhindi, gently open up the slit, fill it with about 1/8 tsp of the dry spice mixture. Repeat with all other pieces.
- Heat oil in a large nonstick pan. Add all bhindi pieces to the pan and stir fry for about 5 minutes. Keep tossing for even browning.
- Reduce heat, cover the pan and let it cook for about 20 minutes. Stir occasionally. Once they wilt a bit and brown, Stuffed Bhindi is ready
- Serve them hot with Masoor Dal, Raita and Roti.
- Drain the washed bhindi well otherwise they become sticky.
- It takes a little practice to fill these up but be gentle and be patient. You will almost certainly tear apart at least a few bhindis and it’s ok.
- Saunf (fennel seeds) is an extremely important ingredient giving it a unique flavor.
- This is an extremely popular Indian vegetable for parties. You can even serve it as a starter.