Last time when I travelled to India, Cathay Pacific served bhindi masala for lunch. In my humble opinion, if people don’t know how to make bhindi that should just refrain from it. As soon as I reached home, the first thing I asked my mom to make was “भरली भेंडी / bharali bhendi”. It’s called “bharali” because it’s stuffed with masala. Disclaimer – This recipe is not same as Punjabi Bhendi Masala. This is truly a Maharashtrian version and if you ask me it’s the best version 🙂
Little heavy on oil but totally worth it!
- Bhendi / Okra - 20 - 25 medium sized
- Masala for stuffing
- Cumin powder - 1 table spoon
- Coriander powder - 1 table spoon
- Amchur Powder - 1 tea spoon
- Groundnut - 1/2 cup, roasted and grounded
- Fresh coconut - 1/4 cup, freshly grated
- Red chili powder - 1 tea spoon or to taste
- Salt - 2-3 tea spoon or to taste
- Goda Masala - 1 tea spoon
- For Tadka
- Oil - 3 table spoon
- Cumin seeds - 1 tea spoon
- Mustard Seeds - 1/2 tea spoon
- Hing - 1/2 tea spoon
- Turmeric - 1/2 tea spoon
- Curry Leaves - 3-4
- Wash bhendi and let it dry completely.
- Make slits so that you can stuff the masala inside. Cut it into halves lengthwise so that it's easy to eat.
- In a small bowl, prepare the masala by mixing everything together except for salt.
- In a medium pan, take oil and make tadka by adding mustanrd seeds, cumin seeds, hing, curry leaves and turmeric powder in that order.
- Now stir in stuffed bhendi and let those cook properly.
- Sprinkle salt and mix it lightly. Make sure the masala doesn't come out.
- Keep it covered for 3-4 minutes.
- Once bhendi becomes soft and masala is cooked, it's ready to serve hot with rotis.
It is a good source of Protein, Riboflavin, Niacin, Phosphorus, Potassium, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Manganese. Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2498/2#ixzz2CRq5FNaA