Stuffed Ladiesfinger

When my Parwals withered away due to period of procrastination, I wore my creative hat and switched gears to make these lovely stuffed okra, vendakkai or bhindi as they are popularly known. The recipe took me under 30 minutes to quickly put together.

FOR THE STUFFING 

Bindi (okra) 

Almond flour
Asafoetida, a pinch
Chickpea flour
Coriander powder
Chilli powder
Cumin powder
Pepper powder

Salt, a pinch

Sesame oil, 1-2 tsp

FOR THE SEASONING

Sesame oil

Asafoetida 

Turmeric

Chilli powder

Chilli flakes

Cumin

Mustard

Kalonji

Salt to taste

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METHOD

1. Prepare the stuffing by mixing the dry spices.

2. Add oil to bind the mixture loosely.

3. Make a slit in each okra and stuff it with the masala.

4. In a heavy bottomed wok, splutter mustard, cumin, kalonji and add the dry spices (turmeric, chilli powder).

5. Place the bhindi in the wok and close it with a lid.

6. Let it cook on slow flame in its own steam.

7. After 5-8 minutes. sauté and flip the bhindi so it cooks evenly.

8. Cover with a lid and let it cook for another 5 minutes.

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Check for tenderness of the bhindi with a spoon or fork. Plate and enjoy with your main course.