Bharwa bhindi
Ingredients
Bhindi - 250 to 300 gms (okra/bendakaya)
Oil - 2-3 tbsps
Salt to taste
For filling:
Onion - 4 tbsps (finely chopped) - optional
Green chili-ginger paste (crush 2 green chilis+1" ginger)
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tbsp
Roasted cumin powder - 1/4 tsp
Lemon juice - 1 tbsp or amchur powder - 1/2 tsp
Saunf powder - 1/2 tsp (fennel seeds)
Garam masala - pinch (optional)
Salt - 1/4 tsp
Sugar - 1/2 tsp
Besan - 2 heaped tbsps (roasted on low flame for 6-7 mts)
Sesame seeds - 1/2 tsp, roasted and crushed
Peanuts - 1/4 cup, roasted and coarsely crushed
Coriander leaves - 2 tbsps, finely chopped
For tadka/poppu/tempering:
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Method
Mix all the ingredients meant for stuffing in a bowl and set aside.
Wash and pat dry the bhindi. Make a slit length wise in each bhindi (as shown in the image above) and stuff a tbsp of the stuffing in the slit. Stuff all the bhindi with the filling and set aside. If there is any left over filling, set it aside too.
Heat oil in a wide mouthed cooking vessel. Once the hot turns hot, add the cumin seeds and allow to splutter. Add asafoetida and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer.
Add any left over stuffing over it and cook on low medium flame without lid. Sprinkle approx 1/2 tsp salt over the stuffed bhindi. Do not add more salt as there is salt in the stuffing mixture as well.
Every few minutes turn the bhindi to allow even cooking. Slow roasting of the okra can take at least 25-30 minutes without lid.
Turn off flame. Serve with chapathi, roti or rice.
Tips
You can add a heaped tbsp of dry coconut powder to the stuffing. I did not have it on hand while preparing bharwan bhindi.
Ensure you roast the chick pea flour before adding to the rest of the stuffing ingredients.
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