Tuesday, April 30, 2013


Serves 4
200 grams fresh small sized tender Bhendi|Okra,
1 - 2 Tbsp Oil,
1\4 Tsp Cumin seeds,
1 - 2 Pinch of Asafoetida| Hing.
For the stuffing..
1 Tsp finely chopped Coriander leaves,
1 Tsp Red Chili powder,
½ Tsp turmeric powder,
1\2 Tsp Garam masala,
2 Tbsp Coriander powder,
1 Tbsp Mango Pickle masala,
1 Tbsp Bengal gram flour|   Besan,
1\2 Tsp Powdered Sugar,
Salt to taste
Wash and dry each of the Bhendi| okra completely.
Make a partial slit halfway n lengthwise towards the stem and then stuff all the bhendis.
In a thick skillet\ kadai add the oil. 
When hot add the asafoetida.
Reduce the heat.
Also add all the stuffed bhendis.
Sprinkle any remaining stuffing on the bhendis.
Sprinkle 1 - 2 teaspoon water on the bhendis also.
Cover and put little water on the lid, cook on low heat .
Stir lightly and check if the bhendis are not sticking to the base
of the kadai.
When appear soft serve with Rotis or Rice.

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