STUFFED BHINDI OR BHARELA BHINDA
Stuffed Okra | Bharela Bhinda Nu Shaak is a popular Gujarati side dish or shaak that is usually served with rotli. Bhinda or okra are stuffed with roasted chickpea flour and spices. The stuffed bhinda are then allowed to cook in a wide pan over low heat till done. Usually a dryish side dish, it is a popular vegetable or shaak that is served during lunch or dinner parties.
Ingredients
- 250 g tender bhinda
- 1 cup stuffing check recipe below
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp carom seeds
- ½ tsp turmeric powder
- ¼ tsp asafoetida
- ½ tsp salt
- 1 tbsp chopped fresh coriander
FOR THE STUFFING
- ¼ cup chickpea flour
- ¼ cup coarse peanut powder
- 2 tbsp sesame seeds roasted
- ¼ tsp turmeric powder
- 1 tbsp coriander cumin powder
- ½ tsp red chilli powder
- ½ tsp green chilli paste
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp carom seeds
- 1 tsp ginger paste
- ½ tsp sugar
- ½ tsp salt
- 2-3 tbsp fresh coriander chopped
- 4 tbsps oil
- 1 tbsp lemon juice
Instructions
PREPARE THE STUFFING
- Grind the roasted sesame seeds into a coarse powder.
- Heat oil in a wide pan or wok over low heat.
- Add mustard seeds, carom seeds and cumin seeds.
- Add chickpea flour and roast it over low heat till it becomes light pinkish in flour.
- Add the coarse peanut powder and sesame seeds. Stir fry for a few seconds.
- Add ginger and chili paste. Stir fry for a few seconds, make sure you don't burn the flour.
- Add turmeric, red chili and chana jiru powders. Mix well.
- Add salt, sugar and lemon juice. Mix well.
- Take the pan off the heat. Add chopped coriander leaves and mix well.
- Let the stuffing cool down.
PREPARE THE BHARELA BHINDA
- Wipe the bhindi with a damp cloth. Tim the top off.
- Make a slit in each bhindi in the middle lengthwise. Avoid slitting the top and bottom bit.
- Stuff the bhindi with the stuffing.
- Heat the oil in a frying pan. When it is hot add the seeds. When they begin to splutter, add the hing and turmeric powder.
- Gently place the stuffed bhindi into the pan. Cook the bhindi over low flame for 10 minutes or until nearly done. Shake the pan occasionally.
- Add the salt and let the bhindi cook till done.
- Garnish with chopped fresh coriander and serve with roti.
Notes
- Wash the bhindis and let them dry on a cloth overnight.
- Adding the salt to the bhindis while cooking will make them slimy. So add at the end.
- Cut the bhindis into thick slices and cook dry in oil and spices. When done, add the salt and stuffing masala for a slight variation.
- Remember to add turmeric powder to the tempering. This helps the bhindi retain its green colour.
- Store any leftover stuffing mixture in the freezer. Use it to sprinkle on dry bhindi sabji or any other sabji.
- Add the required amount of oil to the stuffing. If you use less, the stuffing will not hold too well when stuffed in the bhindi.