Saturday, February 23, 2013

Bhindi Sambhariya

Bhindi sambhariya
I don’t know about you, but okra is one of my favourite vegetables. Mix some onion ,tomatoes and some home made secret masala in the pan with some okra and I'm in heaven. I think I could eat that stuff every day!
Today i am here with an interesting Gujarthi dish called "Bhindi sambhariya"..This is simple stuffed tender okra with the besan,coconut and ground nuts along with  some simple masala. Choose tender young okras for this dish.Keep in mind that the cooking time can vary based on the size of the okras.....Hope you all love this as much as I enjoyed making and eating it today! 

Prep & Cooking: 45-50 mts
Serves 5
1/4 kg tender okra/bhindi
1 tbsp oil
1/4 tsp hing/asafoetida
few curry leaves 
For stuffing:

  1. 1 tsp ginger paste
  2. 1/2 tbsp roasted coriander powder
  3. 1 tsp roasted cumin powder
  4. pinch garam masala powder
  5. 3tsp red chilly powder
  6. 1/2 tbsp white sesame seeds
  7. 3-4 tbsps fresh coriander leaves, finely chopped
  8. 3 tbsps fresh coconut, grated
  9. 2 tsps white sugar
  10. 2 tbsps coarsely powdered peanuts
  11. 1tbsp Besan/chick pea flour
  12. 1tsp amchur/dry mango powder
  13. 1/2tsp turmeric powder
  14. 1/2 tbsp oil
  15. salt to taste

Masala for stuffing

Suffed okra 

  • Wash and pat dry the okra.Ensure its completely dry or else spead the okras on a dry cloth for sometime.
  • Now slit the top portion of the okra without splitting into two halves,with the base of the okra intact.Now its ready for the stuffing
  • In a bowl mix in all the ingredients for stuffing* and it's ready to use.
  • Now stuff each of the okra pouch with the stuffing mixture and arrange on a plate.
  • Heat oil on a pan or griddle add asafoetida and curry leaves and immediately spread the stuffed okra in single layer and cook on low flame,covered for 10-12 mins.Keep checking in might need to sprinkle some water over them as they cook,to prevent burning or sticking to the pan.
  • When they are well cooked and crispy,turn off the heat.
  • Garnish with some coconut gratings and serve hot.


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