Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the bhindi
- 320 g Bhindi / okra, raw, Washed, dried, top and bottom trimmed, slit lengthwise (cut along one wall; not halved)
For stuffing and frying
- 16 ml Mustard oil
For the stuffing
- 25 g Besan, roasted
- 6 g Coriander seeds - whole / ground, powdered
- 5 g Saunf, powdered
- 4 g Amchur, powdered
- 2 g Dried chillies, powdered
- 1.2 g Turmeric / haldi
- 1.2 g Cumin seed / jeera, powdered
- 1.2 g Garam Masala
- 5 g Salt
To serve
- 4 g Chaat Masala
Instructions:
Prepare the bhindi
- Wash the bhindi thoroughly. Dry completely using a kitchen towel. Any moisture can make the bhindi slimy. Trim the tops and tails. Make a lengthwise slit in each bhindi without cutting through completely.
Prepare the stuffing
- Dry roast the besan in a pan over low heat for 3–4 minutes until aromatic. Allow to cool.
- Mix the roasted besan with coriander powder, fennel powder, amchur, red chilli powder, turmeric, cumin powder, garam masala, salt and about 1 tsp mustard oil, to get a crumbly mix.
Stuff the bhindi
- Fill each slit bhindi with the masala mixture. Press gently so the stuffing stays inside.
Cooking the bhindi
- Heat remaining oil in a wide heavy-bottomed pan. Arrange stuffed bhindi in a single layer. Cook uncovered on low heat for 5–6 minutes. Carefully turn the bhindi and cook for another 3-4 minutes on the other side.
- Sprinkle any remaining stuffing over the bhindi. Cover and cook on low heat for 8–10 minutes, turning occasionally.
To serve
- Transfer to a serving dish. Top bhindi with chaat masala (optional) before serving.
Nutrition (Per Serving)
Calories: 95 kcal | Protein: 3.6 g | Carbohydrates: 7.9 g | Fat: 5.1 g | Fiber: 6.1 g