400 gm Bhindi/Okra/Ladies finger- preferably long ones
1/3 cup Grated Dry Cocunut
½ cup Groundnut Powder (groundnuts roasted and pounded)
2 tsp Cumin Powder
2 tsp Corriander Powder
2 tsp Garam Masala
3 tsp Red Chilli Powder
Salt to taste
Oil
How to proceed:
1) Wash and pat dry okra/bhindi
2) Cut the heads and tails of okras/bhindi
3) Cut each okra/bhindi in 2-3 pieces of approx 1 inch
4) Cut each piece along the length, halfway deep [Take care not to cut in 2 pieces lengthwise]
5) Lightly roast the grated coconut till light brown
6) Put in a blender and pound to a powder. To this, add all other ingredients (except oil and okra/bhindi). This is the stuffing/saran.
7) Fill the stuffing/saran in the okra/bhindi pieces. If extra stuffing/saran is left, keep it aside
8) Heat 2-3 tbsp oil in the cooking pan
9) Add the extra stuffing/saran to oil (if left)
10) Now add the stuffed/bharli okra/bhindi in the skillet
11) Roast well and cover
12) Cook covered and stir at intervals till cooked.
13) (Optionally) Garnish with yoghurt or a dash of lemon. Serve with hot rotis/chapattis/phulkas/parathas.
