Sunday, August 21, 2011

Stuffed Okra / Bharleli Bhendi

Adapted from

Fresh and tender Okra - 30 small
Peanut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Red Onion - 1/2, thinly sliced (optional)
Curry Leaves - 10

For stuffing:
Roasted Peanuts - 3 tbsp
Fresh / Dessicated Coconut - 1 tbsp
Sesame Seeds - 1/2 tbsp
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 2 tsp
Garam Masala Powder - a pinch
Jaggery - 2 tsp, grated
Cilantro - a handful, finely chopped
Turmeric - 1/4 tsp
Aamchur / Dried Mango Powder - 1 tsp
Paprika - 1/2 tsp
Green Chili - 2
Ginger - 1 inch, grated
Peanut Oil - 1/2 tbsp

Wash the okra well and dry completely.

Coarsely grind the peanut and coconut together. Keep aside in a bowl.

Mix ginger, green chili, salt and half tbsp oil and  make a paste in the grinder. Add to the bowl.

Add sesame seeds, roasted cumin coriander powder, garam masala powder, jaggery, turmeric, paprika, aamchur, chopped cilantro to the rest of the ingredients in the bowl. Mix well. The mixture should not be too dry and should be be slightly wet.

Take each okra, make a slit lengthwise and stuff half tbsp of mixture into it. Stuff all the okras and keep aside.

Heat oil in a flat skillet. Add mustard seeds. Once the seeds start popping, add hing, curry leaves and sliced onion.

Immediately add the stuffed okras one by one in a single layer. Cook on low flame without lid.  Turn the okras once or twice for even cooking on all sides.

Once the okras get soft and turn brownish, remove from heat and serve warm.

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