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Monday 13 October 2014

Bhindi Sambhariya (Stuffed Okra - Gujarati Style)

          This is a simple and a traditional Gujarati delicacy of stuffed Okra. Fresh grated coconut, coriander leaves, roasted gram flour, cashews along with other dry spices are stuffed in the okras, which is then slow cooked to perfection. 

         This yummy side dish goes well with either rice or chapattis. Do try this awesome dish which takes very little time to cook and you will simply love it. So check out the step by step pictorial recipe to prepare it.

  • 25-30 okras, washed, drained and pat dried
  • 1/2 cup fresh coconut, grated
  • 1/2 cup coriander leaves, chopped
  • 2 green chilies, finely chopped
  • 2 tbsp. fried cashews, ground coarsely
  • 2 tbsp. roasted gram flour
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 2 tbsp. lemon juice 
  • 4 tbsp. oil
  • 1/4 tsp. asafoetida
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • fresh grated coconut, coriander leaves, fresh red chilies & cashews to garnish (opt)

          Make a slit on each okra and keep aside. Take a  bowl and mix together the coconut, green chilies, coriander leaves, peanuts, gram flour, salt, turmeric powder, red chili powder, coriander-cumin powder, lemon juice and 2 tbsp. oil.

          Fill each okra with the stuffing and keep aside. Heat remaining oil in a non-stick pan and temper with mustard seeds, cumin seeds and asafoetida. 

          After it stops spluttering, arrange all the stuffed okras and cook, covered on low flame.

          When one side is done, gently flip them over and add any leftover stuffing. Continue to cook till the okras turn soft. 

          Garnish with fresh grated coconut and coriander leaves. Serve with roti / naan or as aside dish with rice.

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