Ingredients
1 pound okra / bhindi⅛ teaspoon hing (asafetida)2 tablespoon oil, (for stove top)
For Stuffing Masala Stuffing
2 tbsp coriander pdr
2 tsp cumin / jeera pdr
1 tsp turmeric pdr
2 tsp dry mango pdr (amchur), adjust to taste
2 tsp red chili pdr, adjust to taste
1 tsp salt, adjust to taste
Instructions
Wash the okra. Spread okra on a clean kitchen towel and pat dry to absorb any extra moisture. Cut the top of the okra. Make a vertical (lengthwise) slit on each okra, be careful not to cut the okra in half. It will still be intact on the other side. Prepare the stuffing for the okra. Take a bowl, add all the dry spices - coriander powder, cumin powder, dried mango powder (amchur), red chili powder, turmeric and salt to taste. Mix all the spices until well combined. Take a bhindi (okra) and stuff it generously with the prepared stuffing (masala). Repeat the process with the remaining okras. Keep it aside. Save any leftover stuffing (masala) for later use. Stove-top Stuffed Okra Heat oil in a kadai or skillet. When oil is hot, add a pinch of asafetida. Carefully, slide all the stuffed okra into the skillet. Add all the leftover stuffing(masala). Let the bhindi (okra) sear for 30-60 seconds on a high heat. Reduce the heat to low, cover and cook. Gently, stir the okra every couple of minutes, until the okra is tender and cooked. It takes around 8-10 minutes for bhindi (okra) to be cooked. Dish out okra in a serving dish. Garnish with some fresh cilantro and freshly squeezed lemon juice (optional). Serve stuffed bhindi roti, naan, or paratha.
Air Fryer Bharwa Bhindi (Stuffed Okra) Spray the air fryer basket with some cooking oil. Place the stuffed bhindi in a single layer in the air fryer basket. Spray okra with some cooking oil. Air
fry bhindi at 350F for 10 minutes. Remove the basket and check if fried properly
Note: Different air fryer have different
temperature settings. Add 1 to 2 minutes of cooking time if required.
Repeat the process for the remaining okra. Dish
out okra in a serving dish. Garnish with fresh cilantro and freshly
squeezed lemon juice (optional). Serve stuffed bhindi with roti, naan, or paratha.