Tuesday, 8 May 2012

37. stuffed bhindi or bharela bhinda

unique vegetable

Ladyfingers,okra or bhindi is a very popular vegetable in India. Its cooked dry, used in sambhars, made with tomatoes or a  gravy. Depends on the type of cuisine. Gujaratis normally cook it dry. The Japanese use okra to make tempura. In Malaysia its stuffed with fish paste and in other parts of the world, the slime helps to thicken a soup.  It is a slimy vegetable, which is reduced when cooked dry. Most kids  love bhindi.  Nikil my son loves stuffed bhindi. Whenever we visit Ajay's aunt (foi), she always gives me some vegetable that has been either grown at home or at their office yard. Right from brinjals, doodhi to spinach. This time round she gave me these fresh young tender ladyfingers. The first thing I could think of to make was stuffed bhinda and I had a bit of stuffing in the fridge. I tend to wipe the ladyfngers with a damp cloth to avoid the vegetable getting all slimy.If the ladyfingers are dirty, then wash it in a colander and dry out on a cloth before you use it.




STUFFED BHINDI OR BHARELA BHINDA
3 to 4 servings

250g tender ladyfingers or bhindas
3 tbsps oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp carom seeds (ajwain, ajmo)
½ tsp turmeric powder
¼ tsp asafoetida (hing) powder
½ tsp salt
1 tbsp chopped fresh coriander

  1. Wipe the bhindi with a damp cloth. Tim the top off.
  2. Make a slit in each bhindi in the middle lengthwise. Avoid slitting the top and bottom bit.
  3. Stuff the bhindi with the stuffing.
  4. Heat the oil in a frying pan. When it is hot add the seeds. When they begin to splutter, add the hing and turmeric powder.
  5. Gently place the stuffed bhindi into the pan. Cover the pan and cook the bhindi over low flame for 5 minutes. Shake the pan occasionally.
  6. Remove the pan and cook till the bhindis are done. Let it cool for a while. Raw bhindis will taste slimy.
  7. Add the salt and coriander. Mix gently and heat again before serving with hot rotli or parathas.
Tips :
  •  Wash the bhindis and let them  dry on a cloth overnight.
  • Adding the salt to the bhindis while cooking will make them slimy. So add at the end.
  • Cut the bhindis into thick slices and cook dry in oil and spices. When done, add the salt and stuffing masala for a slight variation.
You may want to check out the following:
bhindi masala


bhinda ni kadhi
bhinda nu shaak

Sending this recipe for the following event:

DishItOut

green dishes at Cooks Joy

1 comment:

  1. We had Bhinda Nu Bharela shaak yesterday.Thanks to you,I finally learnt how to prepare it.It tasted awesome!

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Tuesday, 8 May 2012

37. stuffed bhindi or bharela bhinda

unique vegetable

Ladyfingers,okra or bhindi is a very popular vegetable in India. Its cooked dry, used in sambhars, made with tomatoes or a  gravy. Depends on the type of cuisine. Gujaratis normally cook it dry. The Japanese use okra to make tempura. In Malaysia its stuffed with fish paste and in other parts of the world, the slime helps to thicken a soup.  It is a slimy vegetable, which is reduced when cooked dry. Most kids  love bhindi.  Nikil my son loves stuffed bhindi. Whenever we visit Ajay's aunt (foi), she always gives me some vegetable that has been either grown at home or at their office yard. Right from brinjals, doodhi to spinach. This time round she gave me these fresh young tender ladyfingers. The first thing I could think of to make was stuffed bhinda and I had a bit of stuffing in the fridge. I tend to wipe the ladyfngers with a damp cloth to avoid the vegetable getting all slimy.If the ladyfingers are dirty, then wash it in a colander and dry out on a cloth before you use it.




STUFFED BHINDI OR BHARELA BHINDA
3 to 4 servings

250g tender ladyfingers or bhindas
3 tbsps oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp carom seeds (ajwain, ajmo)
½ tsp turmeric powder
¼ tsp asafoetida (hing) powder
½ tsp salt
1 tbsp chopped fresh coriander

  1. Wipe the bhindi with a damp cloth. Tim the top off.
  2. Make a slit in each bhindi in the middle lengthwise. Avoid slitting the top and bottom bit.
  3. Stuff the bhindi with the stuffing.
  4. Heat the oil in a frying pan. When it is hot add the seeds. When they begin to splutter, add the hing and turmeric powder.
  5. Gently place the stuffed bhindi into the pan. Cover the pan and cook the bhindi over low flame for 5 minutes. Shake the pan occasionally.
  6. Remove the pan and cook till the bhindis are done. Let it cool for a while. Raw bhindis will taste slimy.
  7. Add the salt and coriander. Mix gently and heat again before serving with hot rotli or parathas.
Tips :
  •  Wash the bhindis and let them  dry on a cloth overnight.
  • Adding the salt to the bhindis while cooking will make them slimy. So add at the end.
  • Cut the bhindis into thick slices and cook dry in oil and spices. When done, add the salt and stuffing masala for a slight variation.
You may want to check out the following:
bhindi masala


bhinda ni kadhi
bhinda nu shaak

Sending this recipe for the following event:

DishItOut

green dishes at Cooks Joy
Pin It

1 comment:

  1. We had Bhinda Nu Bharela shaak yesterday.Thanks to you,I finally learnt how to prepare it.It tasted awesome!

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.