Stuffed Masala Bhindi

Some like to call it okra and some; ladies finger!!
But whatever you call it!! I bet it is your favorite vegetable. All the adults and kids in my family are crazy🤪 about either Aloo or bhendi.

It's Summer time and we in Nagpur are getting the best, tender, soft and tiny Bhindi of the season. 

Everyone one has a several versions of making bhendi for their family. I know you might also be making similar to this one, only some masalas here and there. I also have many versions of it and hope to document all soon in my blog.

I have one simple bhendi fry my mother Bala Raghavan makes, another one is made in sauted onion tomato, that I learnt from a chef of some dhabba on our way to Nagpur from Goa, 

One more is in snacks form,,, a crispy bhendi, my friend & neighbour Ujwala Machiye taught me when I lived in Nashik for few years. 

This version is my friends recipe from Nashik, Sanjana Prythyani,,, she gave away her family recipe to me,,, Masala Bharwa Bhendi that she taught me and I am so happy to share it here.

Try to pick fresh, small and even sized Bhendi from your sabjiwala, even though this preparatiom can be easily made with large okra also. But small ones make the sabji look so beautiful and tempting and becomes easy to stuff and cook.

RECIPE

Serves 4 people

Prep time: sliting & filling included 20 minutes 

Cook time: 10 minutes 

Tools needed: Kadai/Wok

INGREDIENTS 

1/2 kg ladies finger/bhindi

3-4 tbsp besan/ chick pea flour

2 tbsp crushed or pasted garlic

Salt to taste

1 tbsp Coriander powder

1 tsp Red chilli powder

1 tsp Garam masala powder 

1/2 tsp Amchur powder

2-3 tbsp Oil for cooking

2 tsp Cumin seeds

METHOD

Wash and wipe dry all the 1/2 kg okra. Remove the cap part. Make a slit in the middle part. 

Prepare stuffing by mixing garlic paste, salt and all dry spices.

Also add besan/chick pea flour and mix.

Stuff a small tsp of masala mixture into the slit part of the vegetable. There is nothing to worry, the masala sticks to the sticky inside part of okra.

In a pan heat oil, put Cumin seeds and let them splutter. Add the vegetable.

Let oil get coated to all bhindi by mixing gently, keeping in mind not to break the vegetable.

Cover and cook it,,,,keep the gas flame on low at all the times.

Keep checking in every 2-3 minutes. 

Flip sides of bhendi so it gets fried from both sides.

It may take notore than 10 minutes for the ladies finger to cook.

Serve as a snack or a side dish to your lunch or dinner. It pairs perfectly with hot parathas.