Bharli Bhendi Recipe | Maharastrian Style Bharli Bhindi Recipe |Stuffed Bhindi with Coconut Recipe

main ingredients

• 200 grams okra/bhindi/bhendi/lady finger 20 to 22 small to medium sized okra
• 3 tbsp oil for sauteing okra
• tsp ½mustard seeds/rai
• tsp ¼turmeric powder/haldi
• pinch aof asafoetida/hing
• leaves A few chopped corianderfor garnish

to be ground coarsely

• 2 cup to 3 garlic chopped + ¼chopped coriander leaves/dhania patta + ¼roasted peanuts/moongphali + 1 green chili, chopped
• cup ¼tightly packed grated coconut or ¼unsweetened desiccated coconut
• tsp ½cumin powder/jeera powder
• tsp ½coriander powder/dhania powder
• 2 tsp goda masala or ½garam masala powder
• tsp ½lime or lemon juice or add as per taste
• tsp ½sugar or powdered jaggery or add as per taste optional
• salt as required

INSTRUCTIONS

1. heat a pan and add ¼ cup peanuts.
2. on a low flame, roast the peanuts till they are crunchy and golden. keep aside and allow them to cool.
3. rinse 20 to 22 medium sized bhendi/okra/bhindi in running water for a couple of times. then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.
4. slice off the crown and base tip of the bhendi. with a knife give a slit on one side. make slits on all the okra and keep aside.

preparing the stuffing

1. in a grinder jar, add the roasted peanuts along with 1 green chili, 2 to 3 garlic, and ¼ cup chopped coriander leaves.
2. without adding water coarsely grind and keep this mixture aside.
3. in a plate or mixing bowl, take the ground mixture along with ¼ cup tightly packed grated coconut, ½ tsp cumin powder, ½ tsp coriander powder, 2 tsp goda masala or ½ tsp garam masala powder, ½ tsp lime or lemon juice and ½ tsp sugar or salt as per taste.
4. mix the stuffing mixture very well.
5. now stuff this mixture in each bhindi very well.

sauteing and cooking

1. heat 3 tbsp oil and crackle ½ tsp mustard seeds first. use a shallow frying pan.
2. lower the flame and then add ¼ tsp turmeric powder and a pinch of asafoetida.
3. stir very well and then add the stuffed okra. stir the okra well.
4. now cover the pan tightly with a lid and cook the okra.
5. do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). stir, cover and continue to cook.
6. when the okra is half done, add the remaining ground stuffing masala.
7. stir. sprinkle some water if required. cover and cook.
8. it takes about 15 to 18 minutes for the okra to cook on a low flame. this is a dry sabzi when cooked. so there should be no water in the okra.
9. garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.

Punjabi Kadhi Pakora recipe | Kadi Pakoda | how To prepare Kadhi pakora

Ingredients:

For Pakoras:

• Chickpea Flour – 1 Cup
• Onion (chopped) – 1 Cup
• Cilantro (finely chopped) – 1 Tbsp
• Carom Seeds (Ajwain) – 1/4 tsp
• Red Chilli Powder – 1 tsp or to taste
• Salt – to taste
• Coriander Seeds (crushed) – 1/2 tsp
• Baking Soda – pinch
• Oil – for deep frying

For Kadhi:

• Oil – 1 Tbsp
• Butter – 2 Tbsp
• Asafoetida (hing)- 1/8th tsp
• Cumin Seeds – 1/2 tsp
• Dry Red Chillies – 3 no
• Yogurt (curds) – 1 1/2 Cups
• Chickpea Flour – 1/2 Cup
• Salt – to taste
• Turmeric Powder- 1/4 tsp
• Red Chilli powder – to taste
• Coriander Powder – 1/2 tsp
• Ginger garlic and green chilli paste – 1 Tbsp
• Cilantro (chopped) – 1 Tbsp

Process:

For pakoda batter:

• Add chickpea flour in a bowl.
• Add in baking soda, crushed coriander seeds, salt, ajwain, red chilli powder, cilantro, onions.
• Add in water gradually and make a thick batter without any lumps.
• Heat oil for deep frying the pakoras.
• When the oil is medium hot, drop in the prepared batter into the oil in small dumplings (1 inch diameter).
• Deep fry till golden.
• Drain the oil from the pakoras and set them aside on a paper towel.
• Fry the pakoras in batches with all the batter.
• Keep them ready.

Kadhi Mixture:

• Into a mixing bowl add chickpea flour, yogurt, coriander powder, red chilli powder, salt and turmeric powder.
• Whisk them together to make a smooth lump free mixture.
• Add 1 1/2 Cups of water, mix well again and keep aside.
• In a sauce pan, add oil, heat till the oil is medium hot.
• Add cumin seeds, asafoetida, dry red chillies, till for few secs till cumin seeds splutter.
• Then add in the ginger green chilli and garlic paste, butter and fry for 30 secs or until the raw smell disappears.
• Add the prepared yogurt mixture into the sauce pan.
• Cover the pan and simmer for 10 mins on low to medium heat.
• Add in cilantro, mix well and mix it with the  pakoras just before serving.
• Top it with more cilantro if needed.
• Serve hot with rice or any Indian Flat Bread.

Gutti Vankai – Andhra Eggplant Recipe

Gutti Vanakai is a popular andhra curry made with tender eggplants stuffed with spicy masala mix.

For Masala

• Dry Red Chillies – 8 or to taste
• Dessicated Coconut – 1/4 Cup
• Curry Leaves – 1 Sprig
• Garlic – 3 big cloves
• Tamarind – 4 small flakes
• Clves -2
• Cinnamon stick – 1/2 inch piece
• Chanadal – 1 Tbsp
• Urid Dal – 1 Tbsp
• Jaggery – to taste
• Fenugreek Seeds – 5
• Coriander seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida(hing) – pinch
• Salt – to taste
• Turmeric Powder – 1/2 tsp
• Oil – 1 Tbsp

For Frying Brinjals:

• Oil – for deep Frying
• Baby eggplants(brinjals, make crisscross cuts on top of the brinjals) – 6 no

For Curry:

• Oil – 1/2 Tbsp
• Salt – to taste
• Red Chilli Powder – to taste
• Cilantro(coriander leaves) – 1 Tbsp

Procedure:

• Deep fry the eggplants in medium hot oil till they are just tender (do not overcook the eggplants)
• FOr masala turn on the pan, and heat 1 Tbsp of oil, add fenugreek seeds, cinnamon stick, cloves, chanadala and fry for 30 secs, add in urid dal and fry for 30 more secs.Add dry red chillies, coriander seeds, cumin seeds, turmeric powder, asafoetida, salt, tamarind, garlic cloves. fry for a while.Afinnaly turn off the heat add in coconut and jaggery. Let all the roasted ingredients cool completely then blend to a fine powder.
• Add about a Tbsp of water to the masala powder and stuff the brinjals with a Tbsp of masala in each eggplant.
• Heat a pan and add 1/2 Tbsp of oil and place the stuffed eggplants onto it gently one after other, add in red chilli powder, salt and then slowly cook them covered for 10 mins till they are cooked completely and all the flavors from the masala are absorbed by the eggplants.Finish this off with some chopped cilantro.Serve with rice or roti.