My pachi(mausi) is visiting us in Hyderabad and we are having a gala time having tasted all the specialties Hyderabad has to offer!!
On one of the evenings when we were tired of going out, pachi cooked this awesome dish. I had never eaten this before and instantly liked it.
Method
1. Wash and clean around 300 gms of okra /bhindi and let them dry or pat dry them with a towel.
2. Cut off the bottom hard part of the okra and then Slit them lengthwise such that it has 2 vertical slits but don’t cut all the way till the end. Cut it such that it can hold the stuffing.
3. For stuffing, add 1 cup freshly grated coconut, 1 tsp coriander seeds, 1 tsp cumin seeds, pinch of asafoetida, 1/2 a lemon, 3-4 green chillies and a handful of coriander leaves and salt to a coarse paste with little water (chutney consistency)
4. Fill the stuffing in the bhindi
5. In a pan, take 2-3 tsp oil. When hot, add 1 tsp mustard seeds, 1/2 tsp turmeric, pinch of asafoetida and saute. Add the stuffed bhindi and mix well. Cook on low heat with water on the lid. This helps in condensing the steam and cooks the bhindi quickly without scorching.
6. Remove from heat when the bhindi is cooked. The bhindi cooks in 15-20 mins on low heat.
On one of the evenings when we were tired of going out, pachi cooked this awesome dish. I had never eaten this before and instantly liked it.
Method
1. Wash and clean around 300 gms of okra /bhindi and let them dry or pat dry them with a towel.
2. Cut off the bottom hard part of the okra and then Slit them lengthwise such that it has 2 vertical slits but don’t cut all the way till the end. Cut it such that it can hold the stuffing.
3. For stuffing, add 1 cup freshly grated coconut, 1 tsp coriander seeds, 1 tsp cumin seeds, pinch of asafoetida, 1/2 a lemon, 3-4 green chillies and a handful of coriander leaves and salt to a coarse paste with little water (chutney consistency)
4. Fill the stuffing in the bhindi
5. In a pan, take 2-3 tsp oil. When hot, add 1 tsp mustard seeds, 1/2 tsp turmeric, pinch of asafoetida and saute. Add the stuffed bhindi and mix well. Cook on low heat with water on the lid. This helps in condensing the steam and cooks the bhindi quickly without scorching.
6. Remove from heat when the bhindi is cooked. The bhindi cooks in 15-20 mins on low heat.
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