Monday, 5 August 2013

"Bhindi Sambhariya" or Gujrati style stuffed Lady's finger/Okra


According to history, one of the world’s most beautiful women, Cleopatra of Egypt, ate Okra, also known as “lady finger or gumbo”.
Besides being low in calories, it has vitamins of the category A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber. Eating okra is highly recommended for pregnant woman because of its richness in folic acid, which is essential in the neural tube formation of the fetus during 4-12 weeks of gestation period in the mother’s womb. 
Apart from the numerous health benefits, also give smooth and beautiful skin. Maybe now we can understand the reason why Cleopatra loved it. No wonder, Cleopatra was so beautiful!
Here is a simple yet delicious dish of Stir fried stuffed Lady's finger or Okra called "Bhindi Sambhariya"
This is a Gujrati recipe which I learnt from one of my friend who is a Chef in a very reputed Gujrati/Rajasthani restaurant which has branches all over India.
Easy to make and goes perefectly well with rotis/chapatis. You could serve yoghurt/curds along with this dish.


Serves 3
Ingredients:
Bhindi/Okra/Lady's finger - 250 gms
Gram flour/Besan - 1/2 cup (125 gms)
Turmeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Sugar - 1 tsp ( Optional)
Coriander leaves - chopped - 2 tbsp
Asafoetida/Hing - 1/4 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Method:
Take a shallow pan, keep on low heat, add the gram flour, turmeric powder, red chilly powder, coriander powder, cumin powder and salt and stir fry on medium flame it golden brown, keep stirring so that the gram flour does not burn. 


Remove from pan, cool and add sugar and the chopped coriander leaves.
While this mixture is cooling, wash the okra, pat dry and trim the ends of the Okra/Bhindi and slit them lengthwise.
Now fill these slits (of the okra) with the roasted gram flour mixture and cut each bhindi into 1 inch long pieces.

Now heat oil in a pan, add the cumin seeds and when they crackle add the asafoetida.
Then add the stuffed okra/bhindi pieces, salt and cook uncovered, over medium flame for about 10-15 minutes till the okra/bhindi are all cooked.
Keep stirring occasionally.
Serve hot.

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