Bharli Bhendi –In
Marathi Bharli means stuffed and bhendi means okra. So in English the recipe
translates to stuffed okra….easy??This is no garlic-no onion recipe. It is just
the spices, okra, salt and clarified butter that it…an easy recipe. I used dry
mango powder to give a tangy taste to my recipe plus other spice powders. If
you want a little more spiced and aromatic bhrawan bhendi then just add a
little garam masala powder. Bharwa Bhendi is a spicy and irresistible side dish. Okra is a fuzzy, green, ribbed,
fibrous pod. The best okra like almost all vegetables is young, fresh, bright
green colour and about 3’’ long. Okra is cooked in many ways, like as a whole,
chopped, fried or combined with other vegetables. In North Indian stuffing and
stir frying okra is a common popular technique. Bharwa bhindi is usually served
with parathas or pooris.
Ingredients:
250 gms Lady’s
Fingers
For Masala:
½ teaspoon Turmeric
Powder
1 teaspoon Ginger
Paste
1 teaspoon Dry Mango
Powder
1 teaspoon Dry
Coriander Powder
1 teaspoon Red Chilli
Powder [as required]
Salt as required
1 teaspoon Cumin
Seeds
1 teaspoon Fennel
Seeds
½ teaspoon Fenugreek
Seeds
2 teaspoon Lemon
Juice
A Pinch of Asafoetida
¼ Cup Clarified Butter
2 tablespoon Finely Chopped
Coriander Leaves
METHOD:
STEP 1 – Wash the
lady’s fingers and wipe them.
Cut off the top of the lady fingers and slit
lengthwise on one side.[I have forgotten to cut the top]
STEP 2 – Make the
masala ready for stuffing.
STEP 3 – Stuff the
masala through the slit.
STEP 4 – Heat the
clarified butter
STEP 5 – Lower the heat to medium, add 1
teaspoon lemon juice and mix well.
STEP 6 – Leave
uncovered and continue to sauté over medium heat.Add the masala if remain after stuffing in the lady fingers.
STEP 7 – Add lemon
juice in two more stages, till the vegetable is cooked through.
STEP 8 – The ladies’
fingers should retain some of their green colour and their shapes.
STEP 9 – Garnish with
mint leaves and chopped coriander leaves. [I don’t have mint leaves so I only
used coriander only]
Serve them hot with chapatti or pooris or as a side dish to your meal.
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