BHARVA BHENDI (OKRA)

This okra specialty will be a hit with okra lovers. If you want to try something different with a small quantity of small okra (say 150 gms), try this tasty dry stuffed okra. It tastes great with rice (specially with curd rice). For those of you who find it too dry with chapathi, serve yourself a bowl of yogurt as accompaniment!

Preparation time - 15 minutes

Cooking time - 12-15 minutes

Serves 2

Ingredients 

1. Bhendi (okra) – 150 gms(30-35 small ones)
2. Oil – 4-5 tsp
3. Cumin seeds – ½ tsp
4. Asafetida – a pinch

Stuffing

1. Sambar powder – 4 tsps
2. Coriander powder – 1 tsp
3. Roasted cumin powder – ½ tsp
4. Amchur powder – ¾ tsp
5. Salt to taste

 Method

1. Wash and dry the small okras (bhendi).
2. Cut both the tips.
3. Slit almost all along its length.
4. Rub very little salt into each okra.
5. Mix all the powders of the filling and check its taste for sourness and salt.
6. Fill in ¼ tsp of the stuffing in each okra.
7. Heat 4-5 tsp oil in a non-stick pan and add cumin seeds and asafetida.
8. When they splutter, place the okras gently in the pan so that they are spread well.
9. Cook uncovered on low heat.
10. Gently toss them after 3 minutes.
11. Continue till the okras are cooked and crisp.
12. Serve hot with chapathi or rice.

Tips

If you don’t have sambar powder, you can use red chilli powder and an extra tsp of coriander powder.

© Copyright 2011. Brinda Balasubramonian.