Red chilly powder-1 tbsp
Coriander powder-1tsp
Roasted jeera powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Dessicated coconut powder-1 & 1/2tbsp
Besan-2tbsp
Chopped coriander leaves-2tsp
Amchur powder-1/8tsp
(dry mango powder)
Sesame seeds-1tsp
Oil-1tsp
(mix all the above ingredients in a bowl & keep it ready)
Other ingredients
Bhindi(Okra/Lady's finger)-35
(cut the head & make a deep slit)
Tempering
Oil-8tsp
Curry leaves-little
Hing-1/2tsp
Method
Carefully stuff some mixture into the bhindis without breaking the slits.Heat oil in a pan & temper it.Arrange the bhindis inside the pan add the left over stuffing if any on top.Sprinkle very little water ,cover & cook it in slow flame till masala is well cooked & bhindis are soft on all sides.Serve it with roti.
Sesame seeds-1tsp
Oil-1tsp
(mix all the above ingredients in a bowl & keep it ready)
Other ingredients
Bhindi(Okra/Lady's finger)-35
(cut the head & make a deep slit)
Tempering
Oil-8tsp
Curry leaves-little
Hing-1/2tsp
Method
Carefully stuff some mixture into the bhindis without breaking the slits.Heat oil in a pan & temper it.Arrange the bhindis inside the pan add the left over stuffing if any on top.Sprinkle very little water ,cover & cook it in slow flame till masala is well cooked & bhindis are soft on all sides.Serve it with roti.
Yummy bhindi came out good.
ReplyDeleteLooks very tasty..
ReplyDeleteDelicious bhindi :) Would be a great combo with curd rice :)
ReplyDeleteLooks delicious and spicy...I love this one...just never added coconut
ReplyDeletedelicious...
ReplyDeletelooks delicious dear :)
ReplyDeleteHmm mouthwatering,nice recipe!
ReplyDeleteYummy one..
ReplyDeleteYumm, tempting stuffed bhindi..
ReplyDeletedelicious and yummmmmmmmmy stuffed bhindi!
ReplyDeleteLovely and looks awesome
ReplyDeletelooks yum sailu goes well with curd rice
ReplyDeletefirst time on your blog - Bhindis looks very very tempting!YUM I am 201 :)
ReplyDeletea very diff' recipe with bhindi..I am going to try it today!!!!!!!!!!! Will let you know how it came.
ReplyDeleteI tried your recipe last week for the bhindis and it was excellent, thank you.
ReplyDelete