Bharwan ~~~ Stuffed, Bhindi ~~~ Okra / ladys Finger, is nothing but Stuffed Okra preparation typically a Gujarati dish. Authentic gujarati preparations are made without onion and garlic, mostly plain dry curry, slightly bland. This is one such dish with mild spices powder stuffed in okra and stir fried. But in my recipe here… I've taken this Gujarati dish to one step ahead, making it spicy with our own tamilian touch. Karam.. Manam.. Gunam gonda Stuffed Vendakkai..
Friends pardon me for writing in Tamil, in general… this recipe of mine is little spicy with additional south Indian spice powders and traditional ingredients.
Stuffed Okra / Stuffed Vendakkai / Stuffed Ladys Finger / Bhaarwan Bhendi / Bharwan Bhindi / Okra / Gujarati / Lady's Finger Curry / Dry Fry / Dry Curries
|½ cup||Dalia / pottukadalai|
|1½ tsp||Red chili powder|
|¼ tsp||Turmeric powder|
|½ tsp||Cumin seeds|
|2 tbsp||Lemon juice|
|2 nos||Onion medium (sliced lengthwise0|
|1 no||Green chili (finely chopped)|
|½ tsp||Ginger garlic paste|
|¼ tsp||Turmeric powder|
|½ tsp||Red chili powder|
|3 tsp||Coriander /dhania powder|
|½ tsp||Salt (or to taste)|
|3 stks||Coriander leaves (chopped )|
|5 nos||Curry leaves|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
Include 2 tbsp dry roasted coconut under table-1, some error blocks that item from being included. Thanks.
For the stuffing: Take a mixie, grind dalia, red chili powder, turmeric, dry roasted coconut and salt to fine powder. Now add garlic and run the pulse setting twice, this should make it slightly to crumbly texture. Add lemon juice and oil to this ground spice powder and mix thoroughly to form a semi-wet or crumbly textured powder as shown. Wash the okra, trim the edges and place them over a newspaper or kitchen towel to dry completely. Make a long slit in the center keeping the ends intact. Stuff each okra with little spice mix and reserve the leftover spice powder for the gravy.
Steaming the Okra : This step is optional but preferred for fully cooking the okra in a healthy way. You can very well saute over the pan with oil but that's time consuming and needs to watched constantly to avoid burning. Moreover consumes more oil when done over a pan and hence the steaming procedure. Use an Idli cooker or rice cookers steaming basket, place these stuffed okras over the plate and steam over medium high flame or as per cooker instruction up to 10 minutes and switch off. This is will keep the masala intact and also the flavour gets deep into the okra.
Curry Preparation : Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves. Sprinkle the asafoetida and fry the onions and green chilies. Let them brown or turn slightly crispy, now add the ginger garlic paste and saute along with turmeric powder, red chili powder, coriander powder and salt. When its turns light brown, place the steamed okras over the sauteed onions, add the leftover spice powder and bring the flame to low. Cover and cook for 3 minutes and then shallow fry for 10 minutes until the sides of the okra turn brown. Do not stir or mix too hard, this will make the stuffing come out, use only gentle tossing and turning to ensure it browns evenly. Garnish with coriander leaves and switch off. Serve with a cup of rice, roti garnished with tomato slices and choice of lentil curry.
Yield: Serves 3 adults approx.
You can also use this for stuffing : Pappula Podi