Okra stuffed with Cluster Beans Chutney

 

         Today let me share with you a stuffed version of Okra / Ladyfinger. I was looking to do something different with this very popular veggie. And as I had some leftover cluster beans chutney, I decided to go ahead and make this stuffed version and it turned out very delicious. 

          You can check out below my recipe of cluster beans chutney. Very easy to make, this stuffed okra is a perfect side dish with both 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.

Cluster Beans Chutney - 

• 200 gms. cluster beans,  chopped
• 1-2 tbsp. oil
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• juice of 1/2 lime

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 2-3 dry red chilies
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida

Stuffed Okra - 

• 15-20 okra, slit in the center
• 1/4 tsp. salt
• 1/4 cup oil
• 1 sprig of coriander leaf to garnish

Cluster Beans Chutney - 

           Heat oil in a pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the cluster beans, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the ground paste and stir fry for 4-5 minutes. When done, switch off the flame and add lime juice. 

Stuffed Okra - 

         Stuff all the okras with the cluster beans stuffing and keep aside. 

         Heat oil in a pan and arrange all the okras and sprinkle 1/4 tsp. salt. Cook, covered on a low flame.

          When one side is done, gently flip them over and continue to cook till the okras turn soft. 

          Garnish with a sprig of coriander leaf and serve with roti / naan or as aside dish with rice.

                          Leftover cluster beans chutney.

  Stuff all the okras with the cluster beans stuffing & keep aside. 

Heat oil in a pan & arrange all the stuffed okras. Cook, covered on a low flame. When one side is done, gently flip them over & continue to cook till the okras turn soft. 

Garnish with a sprig of coriander leaf & serve with roti / naan or as aside dish with rice.

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. In a bowl, 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 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.

In a bowl, 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.

Make a slit on each okra & keep aside. Fill each okra with the stuffing & keep aside. 

Heat remaining oil in a pan & temper with mustard seeds, cumin seeds & asafoetida.  

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

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

             Garnish with fresh grated coconut & coriander leaves. 

                Serve with roti / naan or as aside dish with rice.