STUFFED BHINDI OR BHARELA BHINDA

Ingredients

• 250 g tender bhinda
• 1 cup stuffing (check recipe below)
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp carom seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1/2 tsp salt
• 1 tbsp chopped fresh coriander
• 1/4 cup chickpea flour
• 1/4 cup coarse peanut powder
• 2 tbsp sesame seeds (roasted)
• 1/4 tsp turmeric powder
• 1 tbsp coriander cumin powder
• 1/2 tsp red chilli powder
• 1/2 tsp green chilli paste
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp carom seeds
• 1 tsp ginger paste
• 1/2 tsp sugar
• 1/2 tsp salt
• 2-3 tbsp fresh coriander (chopped)
• 4 tbsps oil
• 1 tbsp lemon juice

Instructions

1. 1

   --- PREPARE THE STUFFING ---

2. 2

   Grind the roasted sesame seeds into a coarse powder.

3. 3

   Heat oil in a wide pan or wok over low heat.

4. 4

   Add mustard seeds, carom seeds and cumin seeds.

5. 5

   Add chickpea flour and roast it over low heat till it becomes light pinkish in flour.

6. 6

   Add the coarse peanut powder and sesame seeds. Stir fry for a few seconds.

7. 7

   Add ginger and chili paste. Stir fry for a few seconds, make sure you don't burn the flour.

8. 8

   Add turmeric, red chili and chana jiru powders. Mix well.

9. 9

   Add salt, sugar and lemon juice. Mix well.

10. 10

    Take the pan off the heat. Add chopped coriander leaves and mix well.

11. 11

    Let the stuffing cool down.

12. 12

    --- PREPARE THE BHARELA BHINDA ---

13. 13

    Wipe the bhindi with a damp cloth. Tim the top off.

14. 14

    Make a slit in each bhindi in the middle lengthwise. Avoid slitting the top and bottom bit.

15. 15

    Stuff the bhindi with the stuffing.

16. 16

    Heat the oil in a frying pan. When it is hot add the seeds. When they begin to splutter, add the hing and turmeric powder.

17. 17

    Gently place the stuffed bhindi into the pan. Cook the bhindi over low flame for 10 minutes or until nearly done. Shake the pan occasionally.

18. 18

    Add the salt and let the bhindi cook till done.

19. 19

    Garnish with chopped fresh coriander and serve with roti.