Bharwan Bhindi (Stuffed Okra/Gumbo)
I stuffed bhindi (Abelmoschus esculentus Moench) with peanuts and slow roasted it to crispy crackling goodness. The ease of bunging this recipe together makes me giggle.
The ingredients.
Cook bhindi only if it is tender [no matter how good the recipe, it is bound to fail if the bhindi is fibrous and hard.] I washed ½ kg bhindi, dried it with a clean towel, chopped and discarded the two ends and, inserted a single slit length-wise for the stuffing. For the stuffing I used 1 tbsp coriander powder + 1 tsp ginger-garlic paste + 1 tsp mango powder (YUM!) + ½ tsp red chili powder + 1 tsp turmeric powder and, ½ cup crushed roasted groundnuts (it should be dar-dara in consistency, not fine.) Chopped one red onion lengthwise and I was ready to cook.
Bhindi with its stuffing.
Heated an iron kadai (wok) and added 1 tbsp refined oil to it. Popped in 1 tsp of jeera/black cumin seeds and once it started sputtering, added in the onion for frying. To this mix, I added the stuffed bhindi and slow roasted for about ½ hour. The salt is added only when the bhindi is almost cooked, else it sheds a mucilaginous goo that makes the bhindi go limp.
Voila!
The ingredients.
Cook bhindi only if it is tender [no matter how good the recipe, it is bound to fail if the bhindi is fibrous and hard.] I washed ½ kg bhindi, dried it with a clean towel, chopped and discarded the two ends and, inserted a single slit length-wise for the stuffing. For the stuffing I used 1 tbsp coriander powder + 1 tsp ginger-garlic paste + 1 tsp mango powder (YUM!) + ½ tsp red chili powder + 1 tsp turmeric powder and, ½ cup crushed roasted groundnuts (it should be dar-dara in consistency, not fine.) Chopped one red onion lengthwise and I was ready to cook.
Bhindi with its stuffing.
Heated an iron kadai (wok) and added 1 tbsp refined oil to it. Popped in 1 tsp of jeera/black cumin seeds and once it started sputtering, added in the onion for frying. To this mix, I added the stuffed bhindi and slow roasted for about ½ hour. The salt is added only when the bhindi is almost cooked, else it sheds a mucilaginous goo that makes the bhindi go limp.
Voila!