Bhindi Fry
Bhindi (Okra) fry is a Indian recipe prepared differently in various region of India. It contains Okra stuffed with a spicy masala. Kokum gives the recipe some tangyness while Jaggery is used to give it a slightly sweet taste. The stuffed Okra is shallow fried till it is cooked. This is my take on the classic recipe. I use small size bhindi to prepare this dish as it cooks faster. It can be served with roti.
Ingredients:
Bhindi Fry
Ingredients
- 500 Gm Bhindi (Okra)
- 1 1/2 Tsp Goda Masala
- 1 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1 Tsp Red Chili Powder
- 1/2 Tsp Turmeric Powder
- 1 Tbsp Desiccated Coconut
- 3 Tbsp Roasted unsalted peanut powder
- 5-6 Kokum
- 1 Tsp Jaggery
- 2 Stalk Curry Leaves
- 1/4th Tsp Mustard Seeds
- 1/4th Tsp Cumin Seeds
- 1/4th Tsp Asafoetida
- 3 Tbsp Oil
- Salt
Instructions
- Wash bhindi. Wipe it to make it dry. Chop it vertically till the Stem but not all the way. This will create a gap to fill the stuffing.
- Mix goda masala, coriander powder, cumin powder, red chili powder, turmeric powder, desiccated coconut, roasted unsalted peanut powder, salt.
- Stuff the bhindi (okra) with the above masala.
- In a pot heat oil. Add mustard seeds. When they starts to sputter, add cumin seeds, asafotilda, curry leaves and kokum.
- Add stuffed bhindi and jaggery.
- Cook it on a medium low heat for about 30 minutes or until the bhindi (okra) is cooked. Stir occasionally. Serve hot.
Notes
I have used the goda masala which is staple in our house. You can use garam masala instead of goda masala.