Stuffed bhindi

Any variety of stuffing can be put into the bhindi and goes perfectly with all kinds of Indian menu. The stuffing can be dry or wet.

Ingredients:

500g bhindi, 1 tsp dhania (coriander) powder, 1 tsp jeera powder, 1 tsp amchur (dry mango) powder, ¼ tsp haldi, 1 tsp red chilli powder,1/4 tsp garam masala  powder,salt to taste and oil for shallow frying.

Preparation:

1. Wash and dry the vegetable. 
2. Give a single slit to the each of the bhindi and keep aside. 
3. Mix all the dry masalas (spices) well and stuff carefully into the bhindis. 
4. Heat oil in a pan; fry the stuffed bhindi till soft and done on a low flame.

Serve hot with rice or roti.

Spicy Stuffed Bhindi

This one is stuffed with wet masala (spices), though a little long drawn tastes better for sure.

Ingredients:

500 g fresh bhindi, 3 onions, 100 g tomato puree, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp kasuri methi, 1 tsp jeera powder, 1 tsp red chilli powder, ¼ tsp haldi, salt to taste and oil for shallow frying.

Preparation:

1. Wash, dry and give a slit to each of the bhindis and keep aside. 
2. Chop the onions finely, heat oil in a pan; put the onions and fry till golden brown. 
3. To this, add one by one ginger, garlic pastes and other dry spices, tomato puree and fry till the oil leaves sides. 
4. Once the stuffing is little dry and done, stuff the same into all the bhindis and fry till soft.

Serve hot with rice or roti.

Kurkure Bhindi (lady’s finger) (okhra)

This vegetable is generally loved by all age groups, and it is said to the children that one gets brainy eating bhindi. This can be made in different variations and all of them taste good. The first lot of vegetable for the season whether summer or winter tastes the best. The smaller variety of bhindi is always better for they would be tender, cooks faster and tastes better.

Ingredients:

500g bhindi, 2 tsp besan (gram flour), ¼ tsp haldi (turmeric powder), ½ tsp red chilli powder, 1 tsp jeera powder, 1/2 tsp amchur/ dry mango powder, 1/2tsp garam masala powder salt to taste and oil for deep frying.

Preparation:

1. Wash, dry and make thin vertical slices of bhindi after discarding both ends. 
2. This vegetable should never be cut into the water because it would leave strings. 
3. Mix besan with all the other spices and sprinkle the same on the bhindi slices. 
4. Heat oil in a frying pan, mix gently bhindi with besan and drop little by little into the oil and deep fry till crisp and golden brown.

Serve hot with rice or roti.