Wash and pat – dry bhindi. Remove the stalk. Slit them lengthwise. Mix all the spices except the ajwain. Stuff the bhindis with the spice mixture. Heat oil in a pan, add ajwain. Fry till they crackle and add the stuffed bhindi. Cook covered till done. Remove cover and cook till the moisture evaporates. Serve.
BhindiPakoras Ingredients
200 g bhindi ( cut lengthwise ) 1 cup green chilli ( cut into strips ) 1 cup gram flour 1 teaspoon ginger ( grated ) ½ teaspoon turmeric powder 1 tablespoon cheese ( grated ) 1 teaspoon ajwain A pinch of baking soda Oil for frying Salt to taste
Method
Make a batter of all the ingredients except bhindi and green chillies, using water. Beat well . Dip one bhindi slice together with one chilli strip in the batter and deep fry in oil till they are crisp and golden. Serve hot with mint chutney or tomato sauce.
Stuffed masalabhindi ( Okra )
Ingredients
2 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoon fennel seeds (powdered )
1 teaspoon dry mango powder ( amchur powder )
1 teaspoon ajwain
2 tablespoon oil
Salt to taste
Wash and pat – dry bhindi. Remove the stalk. Slit them lengthwise. Mix all the spices except the ajwain. Stuff the bhindis with the spice mixture. Heat oil in a pan, add ajwain. Fry till they crackle and add the stuffed bhindi. Cook covered till done. Remove cover and cook till the moisture evaporates. Serve.
BhindiPakoras
Ingredients
1 cup green chilli ( cut into strips )
1 cup gram flour
1 teaspoon ginger ( grated )
½ teaspoon turmeric powder
1 tablespoon cheese ( grated )
1 teaspoon ajwain
A pinch of baking soda
Oil for frying
Salt to taste
Method
Make a batter of all the ingredients except bhindi and green chillies, using water. Beat well . Dip one bhindi slice together with one chilli strip in the batter and deep fry in oil till they are crisp and golden. Serve hot with mint chutney or tomato sauce.