Ingredients
- 30 Bhindi/Okra, small-size
- 5-6 leaves Curry leaves
- 2 tbsp Coriander leaves, chopped
- 1½ cup Besan/Gram flour
- 1 tsp Red chilli powder
- ¼ tsp Turmeric Powder
- 1 tsp Coriander-cumin powder
- 1 tsp Sesame Seeds
- 1 tsp Sugar
- ½ tsp Amchur powder (Mango powder)
- 6-7 tsp Oil
- 1 tsp Fresh coconut, shredded
- Salt to taste
Stuffing
- Take a pan and add besan into it. Roast it on very low flame until it changes color (around 5 minutes).
- Take a separate bowl and add roasted besan, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, sugar, amchur powder and salt. Mix well and keep this masala mixture aside to use it for stuffing.
Preparation
- Wash okra and pat them dry. Cut a slit length-wise in each okra in such a way that it will not break apart.
- Heat 2 tsp of oil in a frying pan. Add okra and a pinch of salt.
- Cover and cook for about 10 minutes (or until okra are half-cooked). Take off from heat and let the okra cool.
- Stuff each okra with the stuffing mixture carefully and keep aside.
- Heat 5 tsp of oil in a frying pan. Add curry leaves, and carefully place all the stuffed okra in the oil. Sprinkle salt.
- Cover and cook in low flame until okra is completely cooked. While cooking, occasionally turn okra with a spatula carefully to cook on all sides.
- Add remaining stuffing mixture and cook for another 3-5 minutes.
- Garnish with shredded coconut and coriander leaves.
- Serve hot with Rice and Roti/Roti/Chapatis.
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