INGREDIENTS:
- 2 1/2 cups of washed , dried chopped okras/ladies fingers/bhindis.
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds for tadka and 1 tsp of cumin seeds to grind along with coriander leaves.
- 1 bunch of fresh cleaned chopped fine coriander leaves/dhania leaves.
- salt to taste
- 2 green chillies or as per your preference.
- 1 tbsp of oil
- small piece of ginger and a pinch of asafoetida powder/hing
INSTRUCTIONS:
- Wash the okras well and dry them before cutting them into 1 inch or slightly smaller pieces.Trim the heads and tails.
- If you plan to stuff the bhindis/okras then cut then slightly longer pieces.
- Make a small slit on the side of each piece ( I omitted this as I did not have the time and had to rustle up this dish fast.)
- Grind coarsely the corinader leaves, with little salt, cumin seeds , green chillies and ginger.
- Stuff the filling little in each of the okras and if you have any left over keep it to toss into the dish at the final stage.
- Keep a broad pan and put some oil.When heated put the mustard seeds to pop and add the cumin seeds and then the stuffed bhindis/okras carefully . Add salt, asafoetida powder/hing and sprinkle just enough water to cook the okras and dont make it soggy. Your okras will remain green if you dont add turmeric powder much as I love to add turmeric powder I avoid it in this dish as I love to see the green okras. Stir slightly not disturbing the stuffed okras too much .
- Cover and cook for 5 minutes and check whether the okras look cooked. Toss the remaining filling mixture if any and then add some fresh chopped coriander leaves for final garnishing.
Source : Your Everyday Cook
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