Stuffed Okra (Bhindi) Fry

Step 1: Prepare the Stuffing Paste

In a bowl, add 2 tablespoons of coriander-cumin powder, 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, 1 tablespoon of garlic-chilli paste, 1 tablespoon of oil, and 1 tablespoon of besan (gram flour). Mix all the ingredients thoroughly to form a thick paste.

Step 2: Stuff the Okra

Take the okra and make a slit lengthwise through the center, ensuring not to cut all the way through. Carefully fill each okra with the prepared spice paste. Repeat until all okra are stuffed.

Step 3: Cook the Okra

Heat 2-3 tablespoons of oil in a pan. Add the finely chopped onion and sauté until it starts to soften. Then, add the stuffed okra to the pan. You can also fry the bhindi directly in oil without onions if preferred. Mix gently to combine with the onions. Cover the pan and cook for 5-10 minutes on medium-low heat, or until the okra is tender and cooked through, stirring occasionally to prevent sticking.

Step 4: Serve Hot

Once the okra is cooked and slightly browned, remove it from heat. Serve the hot stuffed okra fry immediately.

• Ensure the okra is completely dry before cutting and stuffing to avoid sliminess.

• Do not overcook the okra; it should remain slightly firm.

• Adjust the amount of green chili in the paste according to your spice preference.

• Add a pinch of amchur (dry mango powder) to the stuffing for a tangy flavor.

• For a richer flavor, you can add a small amount of grated paneer or crumbled tofu to the stuffing mixture.