BHARALI BHENDI [STUFFED OKRA/ BHARWA BHINDI]

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

and add the ladies’ fingers to it. Stir fry over high heat, till they look glossy.

 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.