Bharli Bhendi Recipe
Bharwan bhindi recipe
Bharli bhendi recipe is stuffed okra or bhindi with a spiced coconut-peanut filling.
Preparation Time : 45 minutes
Ingredients to prepare Bharli bhendi recipe :
|Okra/bhindi/bhendi/lady finger||250 grams|
|Oil for sauteing okra||4 table spoon|
|Mustard seeds/rai||½ tea spoon|
|Turmeric powder/haldi||¼ tea spoon|
|Coriander leaves||for garnish|
|Stuffing masala: to be ground coarsely:|
|Garlic||3 to 4|
|Coriander leaves/dhania patta||¼ cup|
|Grated coconut||¼ cup|
|Cumin /jeera powder||½ tea spoon|
|Dhania powder||½ tea spoon|
|Goda masala||2 tea spoon|
|Garam masala powder||½ tea spoon|
|Lemon juice||½ tea spoon|
|Sugar or jaggery (optional)||1 tea spoon|
Bharli Bhendi preparation method :
Roast the peanuts in a pan on a low flame, till they are crunchy and golden.
Wash 22 to 25 medium sized bhendi in running water, then dry them with a clean kitchen towel.
Cut off the crown and base tip of the bhendi and give a slit on one side with a knife.
Coarsely grind the roasted peanuts along with green chillis, garlic, and coriander leaves, without adding water and keep this aside.
Take the ground mixture, grated coconut, cumin powder, coriander powder, goda masala or garam masala powder, lemon juice, sugar and salt in bowl and mix well.
Now stuff the mixture in each slit bhindi. Stuff all the bhendis with the mixture.
Heat oil in a shallow frying pan, add mustard seeds , tsp turmeric powder and a pinch of asafoetida. Then add the stuffed okra and stir well.
Now cover the pan with a lid and cook the okra. Check in between and if the mixture looks dry or getting too browned, then sprinkle some water.
When the okra is half done, add the remaining ground stuffing Masala and mix sprinkle some water if needed. Cover again and cook about 15 to 20 minutes on a low flame.
This is a dry sabzi, there should be no water in the okra.
Remove from flame and garnish with chopped coriander leaves.
Now the Bharli bhendi recipe is ready to serve.
Serve bharli bhendi or bharwan bhindi with chapatis or as a side dish with dal-rice.