Here's how this dish was put together by me ----
- Fresh Bhindis - 250gm
For The Stuffing----
- Coriander Powder - 1 tsp
- Cumin Powder - 1 tsp
- Ground Fennel Powder - 1 tsp
- Red Chilli Powder - 1 tsp
- Dry Mango Powder (Amchur) - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Salt - to taste
- Asafoetida - 1/2 tsp
To shallow fry ----
- Oil - 2 to 3 tsp or as required
Wash the bhindis well and pat them dry with a clean cloth.
Remove the ends and make a slit through the length of each bhindi to make a pouch for the filling. Set aside
Now mix all the ingredients for the stuffing in a bowl. Let your taste buds improvise on the spices. You can add or remove any spice to zip up the taste.
Stuff this dry masala in to every single bhindi.
Now in a tava (flat skillet/iron pan/dosai kal), add oil and place the stuffed okras. Let it cook on low to medium heat. Keep turning them once in a while till they become a very lovely shade of brown.
Serve hot with rotis/chapatis/rice with lentil of your choice.
To make the Bhindi's even more interesting, chopped onions and tomatoes along with a few garlic pods can be sauted separately in a kadai along with a little dry masala and this can be garnished over the okras. Different variations can be given to this lovely vegetable by dipping the stuffed okras in Besan (Gram Flour) or Corn flour and deep frying it. Go ahead and bring sizzle to your plate.