I am big fan of okra of bhindi and keep looking for new dishes to make with this vegetable. This dish is one of my favourite Bhindi preparations.
Method
1. Dry roast 1 tbsp cumin seeds, coriander seeds, 3-4 red chillies, 1 tsp ajwain, 1 tsp seasame seeds (till) and 4 tbsp coconut (you can use either dried coconut or freshly grated ones)
2. Grind this to the dry paste. To the paste add 1 tsp garam masala, a pinch of turmeric and salt. I also add a small marble sized ball of tamarind to give it a slightly tangy flavour.
3. Wash and clean around 250 gms of okra and let them dry or pat dry them with a towel. 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.
4. Add 1 tbsp oil in a non stick pan. Add 1 medium onion finely chopped and 1 tbsp each of freshly chopped ginger and garlic. Fry them till the onion is brown.
5. Now add the stuffed okras. If you have some masala paste remaining you can that above the okra. Cover and cook on a low flame. This should ideally cook in 10-15 mins.
6. Sprinkle finely chopped coriander and serve.
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