Bharwa Bhindi

Ingredients

• 450 grams okra/bhindi
• 2 tablespoons vegetable oil
• 4 tablespoons desiccated coconut powder
• 2 tablespoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon dried mango powder (also known as amchur)
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt (or to taste)
• 2 teaspoons vegetable oil (divided)

Instructions

1. 1

   Wash the bhindi and let it dry. I often use a paper towel to pat dry them. Then make a cut in each bhindi lengthwise without cutting through the entire length. They should still be joint at one end. Do this with every bhindi and then set them aside.

2. 2

   To a large bowl add desiccated coconut powder, coriander powder, cumin powder, dried mango powder (amchur), red chili powder, garam masala, turmeric powder and salt.

3. 3

   Mix all the spices together with a spoon. Then add 2 teaspoons of oil to the stuffing and mix it well with the spices. The stuffing for the bhindi is now ready.

4. 4

   Take one bhindi and stuff it with the prepared masala. Repeat with the remaining bhindis. Make sure to stuff them well with a generous amount of masala. Set them aside.

5. 5

   Heat 2 tablespoons of oil in a large pan on medium heat. Place the stuffed bhindi in a single layer in the pan. After 2 minutes, lower the heat to medium-low and cover the pan.

6. 6

   After 2 minutes, open the pan and carefully flip each bhindi. Cover the pan again and flip the bhindi again after 2 minutes.

7. 7

   Keep tossing the bhindi after every 2-3 minutes or so until it's tender and done. This will take around 15 minutes on low heat.

8. 8

   Serve bharwa bhindi hot with roti or paratha. You can squeeze some lemon juice on top before serving for extra tang or also garnish with cilantro.