Preparation Time: 15-20 min. Cooking Time: 25 min. Serves 4
Ingredients:
500 grams Bhindi (Ladyfingers/Okra)
5 Big Cloves Garlic
½ cup Coriander Leaves with Stalks Finely Chopped
¾ tsp Turmeric Powder
1½ tsp Chilli Powder
2½ tbsp Coriander-Cumin Powder (Dhana Jiru)
½ tbsp Jaggery (Gōr)
¾ tsp Salt
3 tbsp Oil
½ tsp Ajwain Seeds (Ajamo)
1 Dry Red Chilli
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1 tsp Chilli Powder
2 tsp Coriander-Cumin Powder (Dhana Jiru)
Salt to taste
Method:
Wash and dry the bhindis, cut them in half and make a slit; keep them aside.
In a pestle and mortar, crush the garlic with salt, then add the turmeric powder, chilli powder, coriander-cumin powder, jaggery and salt.
Add the chopped coriander leaves and 1 tbsp oil and crush a bit more to get a grainy consistency; fill the stuffing between the slit bhindi.
Heat oil on medium-low heat in a pan by adding the ajwain seeds and red chilli; once hot, add the cumin seeds and asafoetida, then add the bhindi, turmeric, salt, and mix well, stirring every 2 minutes until cooked. (Do not cover with a lid at all)
Garnish with coriander and enjoy hot with roti.
NB:
Please do not cover the bhindi with a lid, as they will get sticky.
