Bharwan Bhindi
‘Bharwan bhindi’ is a dry sabzi (veg) usually prepared by stuffing bhindi (okra / lady’s fingers) with besan and spices. I just thought of making it slightly different by stuffing it with paneer, onion and spices. It is then cooked on flame and can be served with rotis or with dal and rice.
Measurement: 1 cup = 180 ml
Ingredients:
- Bhindi (small & tender) – 20
- Onion (chopped) – 1 small
- Garlic (crushed) – 2 cloves
- Tomato puree – 1 tbsp
- Turmeric powder – 1/8 tsp
- Kashmiri mirchi powder – 1/4 tsp
- Coriander powder – 1/3 tsp
- Garam masala – 1/4 tsp
- Oil – 2 to 3 tbsp
- Stuffing
- Salt to taste
- Sugar to taste
For the stuffing:
- Paneer (grated) – 3/4 cup
- Onion (chopped) – 1 small
- Tomato puree – 1 tsp
- Garlic (crushed) – 4 cloves
- Garam masala – 1/4 tsp
- Chilly powder – 1/3 tsp
- Cumin powder – 1/3 tsp
- Turmeric powder – 1/8 tsp
- Pepper powder – a pinch
- Coriander leaves (chopped) – 1 tsp
- Sugar – a pinch
- Salt to taste
Procedure:
- Wash bhindi and dry them. Cut off both the ends and give a slit at the centre, but see that they are not cut into halves.
- Take a mixing bowl and prepare the stuffing by combining all the ingredients.
- Stuff sufficient mixture in bhindi and keep aside.
- Heat oil in a pan and fry onion till it it softens.
- Add garlic and all the dry spices, mix well.
- Add stuffed bhindi, salt and tomato puree. Toss well gently. Leftover stuffing can also be added.
- Cover and cook on low flame till they are done. Turn them occasionally.
- Sprinkle sugar and mix well.
- Serve with rotis or with dal and rice.
Tip:
- If you want extra spicy, then use more chilly powder.
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