Скачать или смотреть Okra-Besan Wali Bhindi-Bharwa |Bhindi Masala | स्वाद में लाजवाब और बनाने में आसान |

Okra-Besan Wali Bhindi-Bharwa |Bhindi Masala | स्वाद में लाजवाब और बनाने में आसान | #flavours_of_wok

Stuffed Bhindi Recipe
Ingredients:
400 gms Bhindi (Ladies Finger/Okra)
1 Green Chilli, slitted
1/2 teaspoon Cumin Seeds
2 tablespoons + 1 tablespoon Oil
2 tablespoons finely chopped Coriander Leaves
Salt
For Stuffing:
3 tablespoons Gram Flour (Besan), roasted
1 tablespoon Coriander Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1/4 teaspoon Garam Masala Powder
1 teaspoon Dry Mango Powder or Lemon Juice
Salt
1 tablespoon Oil


Directions for Stuffing:

Dry roast gram flour in a kadai (pan) until light brown and nice aroma starts to come (approx. 4 to 5 minutes over low flame), stirring continuously. Transfer it to the bowl
Saute 2 medium sized onion untill translucent.
Add coriander powder, turmeric powder, red chilli powder, garam masala powder, dry mango powder, 1 tablespoon oil , sauteed onion and salt in the same bowl. Mix all ingredients well. Stuffing for bhindi is ready. Keep it aside until needed in later steps.
Directions for Preparing Stuffed Bhindi:
Cut top and tail of all bhindis and slit them lengthwise (longer side). Do not cut it into two long halves. Take each bhindi and stuff it with approx. 1/2 to 1 teaspoon prepared stuffing.
Heat 2 tablespoons oil in a heavy based pan over medium flame.
add jeera, methi. curry leaves, left over stuffing's, and garlic and sauté for a minute.
Add masala filled bhindi . No need of extra salt as the stuffing has enough sal in it. Stir gently and cook for a minute.
Reduce flame to low, cover and cook for 5 minutes. Turn it 2-3 times in between.
After 5 minutes, open the lid and cook over medium flame until bhindi turns dark green, approx. 1-2 minutes.
Turn off flame and transfer bhindi to a plate.
Garnish with coriander leaves and serve hot.


Tips and Variations:
Choose small and tender okras for fast cooking and better taste. Do not choose those with hard seeds.
If possible, wash and dry okra 2-3 hours prior to cooking.
Never add water while cooking bhindi otherwise curry will turn sticky.
Use wide bottomed non-stick pan (kadai) to make it crispy and cook faster.
You can prepare stuffing in advance and store it in airtight container in refrigerator and use it for up to 7 days.


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