Rajastani Bhindi Masala

 

Ingredients

For Stuffing the Okras

• Gram flour/ Besan - 1 cup
• Chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Dry mango powder - 1 tsp
• Cumin powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Oil- 1/4 cup
• Salt- to taste

For the Gravy

• Oil - 1 tsp
• Cumin seeds - 1 tsp
• Onion - 1 cup, sliced thinly
• Tomato - 1 cup, diced
• Salt - to taste
• Green chillies - 2 , slit
• Ginger- Garlic paste - 1 tblspn
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Chilli powder (optional)- 1 tsp
• Curd / cream - 1 tblspn
• Sugar -1 tsp

Other ingredients

• Bhindi/ okra- 20 nos
• Oil - for shallow frying
• Coriander leaves - to garnish
• Dry coconut powder- to garnish

Method

For stuffing

• Combine everything under "For Stuffing the Okras" in the ingredients list, in a bowl
• Do not add water to make the paste. Add more or less oil and adjust the consistency.

• Wash the ladies finger well and dry completely. Cut in to long pieces

 

• Carefully slit them without breaking into pieces.

• Take a spoonful of stuffing and stuff the okras

 

• Repeat the same for all

 

• Heat oil in a pan and add the stuffed okras. Cover and cook in a medium-low heat for 5 minutes while stirring occasionally to avoid burning.
• Now open the lid and cook till crispy. Do not over cook. It should maintain the shape.

 

How to proceed?

• Heat oil in a pan and crackle cumin seeds. Add green chillies , ginger garlic paste and green chillies and onions.

 

• Cook till onions become translucent. Add salt and turmeric to speed up the process.

 

• Add tomatoes

 

• Add chilli powder, coriander powder and sugar. Pour 1/2 cup of water.
• Close the lid and cook for a couple of minutes. Slightly the whole mixture with the back of a sppon / spatula.

 

• Sprinkle some garam masala powder and pour cream / curds. Mix well and cook for about a minute.
• Add water if you feel its too thick. Check seasoning and adjust accordingly.
• Add the fried okras. Mix well and cook for another minute and turn off the heat.

 

• Transfer to a serving bowl garnished with dry coconut powder(optional) and coriander leaves. and serve it with roti/ paratha.