Bharli Bhendi

Traditional Bharli bhendi... 

Ingredients:

250 gms of Bhindi (Ladies Finger/Okra)

1 medium size oninon finely chopped

Stuffing:

1 Green Chilli, deseeded and chopped

Ginger garlic paste 2 spoons

1/4 cup Gram Flour (बेसन)

2 tablespoons Groundnuts, powder (दाण्याचे  कूट)

1 teaspoon Sesame Seeds

1 tablespoon Cumin-Coriander Powder

1/4 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1/2 teaspoon Garam Masala

2 teaspoons Lemon Juice

1 tablespoon Powder Sugar

1/2 teaspoon Cumin Seeds

2 tablespoons Coriander Leaves, finely chopped

1½ tablespoons + 3 tablespoons Oil

1 & 1/2 tea spoon sauf powder (बड़ीशोप)

Medium size 1 oninon finely chopped

Salt to taste 

Method:

Wash & dry bhindi. Ensure bhindi is complety dry else it doesn't become crispy. You can also use tissue paper to dry it.

Cut top & end of bhindi & put a fine cut in vertically in the middle to open it up. Remove all the seeds. Use our traditional pealer tip to remove the seeds. Bhidi should look like below.

Now start preparing the stuffing.

Dry roast gram flour in a kadai (pan) until light brown and nice aroma starts to come (approx. 4 to 5 minutes over low flame). Stir constantly in between. 

Transfer to same medium bowl.

Add rest of the ingredients mentioned above for stuffing. 

Mix it well. The stuffing looks like below.

Now fill the bhindis with the stuffing. Need to press the stuffing properly inside the bhindi, so that it will not come out while cooking.

Now take a non stick pan or kadhai & add some oil. Once oil is hot, add jeera, hing & finely chopped oninion. Saute for a while till onions turns the colour. Add haldi & some salt just to give taste to it. Stuffing already has salt so we need just a pinch here. Add remaining stuffing to it. 

Add the stuffed bhindi. Put the lid on & let it cook for 5 min. Now saute it to ensure bhindis are coated with the masala well. Again put the lid on & cook it for 10 min till bhindi is cooked perfectly.

Keep checking it between.

Now your Bharli bendi is ready. Serve it hot with fulka, paratha or nan.