Tuesday, 26 February 2013

Stuffed Whole Bhindi (Okra)

The whole bhindi just looks so elegant a vegetable that it is a shame to cut it into small pieces. This preparation keeps the elegant shape of such a wonderful vegetable adding to it a special tangy flavour of the tomatoes and mango powder. 

I haven’t seen this preparation other then in a Kayastha home, I am sure someone will correct me for implying that others don’t cook it like this. This dish is so tasty and I don’t believe that Kayastha’s could take all the credit, even though I would like to think so!

  • 500 gms Bhindi slit length wise
  • 2 Medium Onions cut length wise 
  • ¼ Tin chopped Tomatoes
  • 1 tsf Salt
  • ¼ tsf Turmeric powder 
  • ¼ tsf Chilli powder
  • 1 tsf Coriander powder
  • 1½ tsf Amchur (Mango powder)
  • 4 tbsf Oil


Wash and cut the Bhindi and set aside to dry. In a karahi heat the oil and put the onion and lightly brown. Now add the tomatoes, salt, turmeric powder, chilli powder and coriander powder and brown the masala. Add amchur powder and mix. Take the masala out and carefully stuff the bhindi with this masala. Cook the stuffed bhindi on low/medium heat in the same karahi as the masala was made in a small amount of left over oil. (The bhindi takes only 5-10 minutes to cook!) 

This goes so well with Paranthas.

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