Divu experimented with Okra (Bhindi) today's dinner and prepared a nice Bharva Masalaedaar Okra dish. It's the stuffed version.
Here's the recipe:
Ingredients
For each piece of Okra, slice off both the ends and make a vertical slit, long enough to fill the stuffing. Make sure that you don't end up cutting the Okra piece into two! Keep them aside.
Mix all the ingredients that are needed for the stuffing and mix them well with hands. Make sure that no lumps are formed in the mixture. Add 1 TSP of mustard oil to the mixture and mix it well with your hands. The masala of the pickle will already contain some oil so make sure that you don't add much oil to the mixture. The stuffing should now become paste-like.
Fill the Okras with the stuffing evenly. Make sure that the stuffing is neither too less nor too much.
Heat 2 TSP of mustard oil in a non-stick pan on a medium flame. Add a pinch of asafoetida and salt to the oil and let them sizzle. Place the Okra pieces one by one in the pan. You would now hear the Okra sizzling and smell the mild aroma of the Okra. :)
Cover the Okra and let it cook on a medium flame for 5 minutes. At regular intervals, keep sprinkling very little water on the Okra and tossing them in the pan. This way, the Okra cooks nicely at all sides and remains soft.
After the Okra is cooked, sprinkle some fennel powder on it and mix it well.
Optional
While cooking the Okras, you can cut an onion in thin slices and spread it over the Okra. Let the onion pieces saute for a while. Onion would give an added flavor to the Okra.
Serving
Transfer the Okra to a serving dish and garnish it with chopped coriander leaves. Have it hot with Plain Parantha or Chapatis. Will be good for those who like it with Rice!
Ingredients
- Fresh Okras: 10-12 pieces
- Red Onion: 1 medium (optional)
- Mustard Oil - 3 TSP
- Coriander leaves (for garnishing)
- Chat Masala (optional - for taste)
- Mango Powder (Amchoor): 2 TSP
- Fennel (Saunf) Powder: 1 TSP
- Cumin (Jeera) Powder: 1/2 TSP
- Salt: to taste and a little less than the actual quantity required for the stuffing
- Red Chilly Powder: 1/2 TSP
- Garam Masala: 1 TSP
- Chat Masala: 1/2 TSP
- Masala of Mango Pickle: 1 TSP (Grannys and Moms make amazing mango pickles and the masala of that pickle will add to the spicy and sour flavor of the masala)
For each piece of Okra, slice off both the ends and make a vertical slit, long enough to fill the stuffing. Make sure that you don't end up cutting the Okra piece into two! Keep them aside.
Mix all the ingredients that are needed for the stuffing and mix them well with hands. Make sure that no lumps are formed in the mixture. Add 1 TSP of mustard oil to the mixture and mix it well with your hands. The masala of the pickle will already contain some oil so make sure that you don't add much oil to the mixture. The stuffing should now become paste-like.
Fill the Okras with the stuffing evenly. Make sure that the stuffing is neither too less nor too much.
Heat 2 TSP of mustard oil in a non-stick pan on a medium flame. Add a pinch of asafoetida and salt to the oil and let them sizzle. Place the Okra pieces one by one in the pan. You would now hear the Okra sizzling and smell the mild aroma of the Okra. :)
Cover the Okra and let it cook on a medium flame for 5 minutes. At regular intervals, keep sprinkling very little water on the Okra and tossing them in the pan. This way, the Okra cooks nicely at all sides and remains soft.
After the Okra is cooked, sprinkle some fennel powder on it and mix it well.
Optional
While cooking the Okras, you can cut an onion in thin slices and spread it over the Okra. Let the onion pieces saute for a while. Onion would give an added flavor to the Okra.
Serving
Transfer the Okra to a serving dish and garnish it with chopped coriander leaves. Have it hot with Plain Parantha or Chapatis. Will be good for those who like it with Rice!
it tastes so good... :) I just love it
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