Sunday, 13 October 2013

Stuffed Bhindi/Okra Fry

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 side-dish made from Bhindi/Okra.

Serves 3
Bhindi/Okra - 300 gms
Garam masala powder - 1 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Amchur or dry mango powder - 1 tsp
Chat masala - 1 tsp
Salt - 1 tsp
Coriander leaves chopped - 1 tbsp - to garnish
Oil - 1 tbsp

Wash the bhindi/okra well.
Pat dry and using a knife slit them lengthwise without breaking them.
Take a bowl, add all the powders and mix well.
Now fill the bhindi/okra with this mixture.

If any mix is left sprinkle on the okra. Allow to rest for 10-15 minutes.
Now take a large shallow pan, keep on medium heat, add oil and fry the bhindi/okra till well done.

Serve hot garnished with chopped coriander leaves.

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