Stuffed Bhindi Masala

(Okra stuffed with roasted Peanut and Spice powder and cooked with sweet Onions and tangy Tomatoes)

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Prep Time: 15-20 mins
Cooking Time: 20-25 mins
Serves: 4-5

24-30 tender baby Okra/Bhindi (1 and half to 2 inches long) or 18-24 tender Okra, tips removed and cut into 2 inch pieces
1 large Onion, halved and thinly sliced
2 large Tomatoes, finely chopped
3-4 Garlic cloves, finely chopped
2 Green Chillies, slit (Adjust acc to taste)
1 tsp Jeera/Cumin Seeds
Few Curry Leaves
1 tbsp Lime Juice (Optional)
2 tbsp Fresh Coriander Leaves, finely chopped
2-3 tbsp Oil

For Stuffing/Filling:
¼ cup Roasted Peanuts
1 tbsp Channa Dal/Split Chickpeas
1 tsp Jeera/Cumin Seeds
½ tbsp Coriander Seeds
4-5 Dry Red Chillies (adjust acc to taste)
¼ tsp Hing/Asafoetida
1 tsp Amchur/Dry Mango Powder
½ tsp Turmeric Powder
Salt to taste
Wash okras and spread them on dry kitchen towels to remove excess water or simply pat them dry with kitchen towel.
While the okras are drying, heat a pan and dry roast channa dal, dry red chillies, hing, jeera and coriander seeds till they turn golden red and fragrant. Let them cool completely before you powder them. Add these roasted spices with roasted peanut, turmeric, amchur and salt to taste and grind them to coarse powder.
Now trim the okra ends and carefully make a slit on one side and stuff it with ¼-½ tsp of spice powder. Don’t worry if you are left with excess spice powder as it will be used later.
Heat about tbsp of oil in a pan and sauté stuffed okras on high flame, if required in batches, for about 4-5 minutes till brown spots start to appear and it is half cooked. Place them on paper towel till needed.
Now heat another tbsp of oil in a pan and add cumin seeds to it. When jeera starts to sizzle and turn light shade of brown, add curry leaves, finely chopped garlic and slit green chillies. Sauté till garlic turns light shade of brown, about one minute.
Add thinly sliced onion and sauté on medium flame till it turns golden brown, about 3 mins. Mix in finely chopped tomatoes and remaining spice powder and cook till tomatoes release it juice and turns pulpy, about 3 minutes.
Now add stuffed okras and sauté for 5-7 mins on medium flame till the okra is cooked through and the flavours blend well