Saturday, 21 July 2012


Stuffed Okra
Bhendi (tender & small sized)
200 gms
Besan / chanadaliche peeth  (chickpea flour)
3 – 4 tbsp
Haldi (turmeric powder)
¼ tsp
Red chilli pdr
½ tsp
To Taste
4 tsp + 1 tsp (optional)
Grated coconut
3 tsp
Lime juice
2 tsp
Peanut pdr
2 – 3 tbsp

1.       Pick small sized and tender bhendi for this recipe. Wash and wipe them completely dry.
2.       Cut out both the ends and slit it lengthwise from the centre such that you don’t completely cut them in half.
3.       Heat 1 tsp oil in a pan, add besan and sauté it on a slow flame till it gives off a nice aroma and its colour becomes a little pink. Remove and to this add salt, haldi, chilli pdr, peanut pdr and little lime juice.
4.       Stuff this prepared masala in each bhendi.
5.       Heat 3 tsp oil, when it is hot enough add the bhendi and sauté well. Sprinkle all the remaining masala in the pan if anything does remain.
6.       You can put a lid on and cover and cook on a slow flame. But I prefer not putting on a lid as the moisture trapped inside tends to make the bhendi sticky.
7.       Add little more oil if required. When the bhendi is almost cooked sprinkle in the remaining lime juice and the grated coconut.
8.       Serve hot immediately with chapatti, phulka or roti.
TIP – Any sour ingredient like lime juice, amchur (dry mango powder), imli pulp (tamarind)etc is added as it helps to cut down the stickiness of the bhendi.