STUFFED OKRA / BHARWA BHINDI

 

 

 

 

 

Bharwa bhindi or stuffed okra is an appetizing dish from the Punjabi cuisine. I don't fancy okra ; my all-time favorite veggie is Brinjal / Aubergine. But I loved the spicy flavour and crispy texture of okra in this dish. Gram flour imparts the crispiness and mellows down the spiciness. Always choose big variant of okra , as stuffing the masala will be easier. You can serve it with plain rice,jeera rice and chapati. I relished it as a starter. 

 

 

 

 

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INGREDIENTS :

 

OKRA-   8-9  NOS

GRAM FLOUR- 2 TBSP

CHILLI POWDER- 3/4 TSP

DRY MANGO POWDER- 1/4 TSP

CORIANDER POWDER- 1 1/2  TSP

CUMIN POWDER- 1/4 TSP

FENNEL POWDER- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

OIL FOR FRYING

PROCEDURE :

1.  Wash,wipe okra thoroughly. wiping prevents sliminess while frying.

 

2. Dry roast gram flour till nice aroma emanates. In a wide bowl take gram flour,salt and all the above cited spice powders. Add oil and blend the mixture together to a dough consistency and keep it aside.

 

3. Trim the crown and thin tail portion of okra. Make a slit on the okra and take care not to cut into halves. Slit should be intact. After slitting,check for worms or black spots.

4. Now take out a small portion of the masala mixture and carefully stuff it inside the okra. Arrange all the stuffed okras on a plate.

5. Heat oil in a flat pan. Gently place all the stuffed okras and cook in medium heat.

6. When the veggie is cooked.flip it to the other side and cook. Take care while doing so else the stuffing will spill out.

7. Slide fried okras on a paper tissue and serve.