We are fortunate to get tender bhindi in our part of the world all through the year. And its a must buy vegetable on each visit to the Rythu Bazaar (Farmer’s Market).
One of the best vegetarian recipe I have had in a long time is a stuffed okra with its origins in Gujarat. Tarla Dalal’s recipe for a Gujarati stuffed bhindi is simply out of the world. I am not exaggerating. Those who hate okra will definitely fall in love with it when they try Bhindi Sambhariya.
Be sure to use tender okra and add enough stuffing in each okra. Its all the in the stuffing. The combination of ingredients that go into the stuffing are extremely flavorful hence do not skimp of the quantity of stuffing used for each okra.
Bhindi Sambhariya Recipe
Prep & Cooking: 45-50 mts
Serves: 4
Cuisine: Gujarati
Source: Adapted from Tarla Dalal Cookbook
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1/4 kg tender okra/bhindi/bendakayalu
1 tbsp oil
1/4 tsp hing/asafoetida/inguva
few curry leaves (optional)
For stuffing:
1 1/2 tsps ginger green chili paste
1/2 tbsp roasted coriander pwd
1 tsp roasted cumin powder
pinch garam masala powder
1/2 tbsp white sesame seeds
3-4 tbsps fresh coriander leaves, finely chopped
3 tbsps fresh coconut, grated
2 tsps brown sugar or jaggery or white sugar
2 tbsps coarsely powdered peanuts
1/2 tbsp oil
salt to taste
1 Mix all the ingredients meant for stuffing in a bowl. Keep aside.
2 Wash and pat dry bhindi. Make a slit length wise in each bhindi (as shown in the image above) and stuff 1 1/2 tbsps of stuffing in it. Stuff all the bhindi and keep aside
3 Heat oil in a vessel. Once hot, add asafoetida and curry leaves and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn the okra to allow even cooking on all sides. Slow roasting of the okra can take at least 30 minutes.
4 Turn off heat. Serve with rice or roti.
