Ingredients
¼ kg bhindi, 1 tbsp oil, ¼ tsp asafoetida (hing), A sprig of curry leaves , Fenugreek seeds (methi)
For stuffing
1 tsp ginger and green chilli paste, ½ tbsp roasted coriander powder, 1 tsp roasted cumin powder, 1 tsp red chilli powder, ½ tsp turmeric powder, 3 tbsp fresh coconut (grated), 2 tbsp coarsely
powdered peanuts, ½ tbsp white sesame seeds, 1 tsp white sugar, 1 tsp amchur powder
(or lemon juice), ½ cup fresh coriander leaves, finely chopped, ½ tbsp oil, Salt to taste
METHOD
• Wash bhindi, pat dry well and trim both the ends. Make a slit in centre along the length.
• In a bowl, add all the dry ingredients listed under ‘for stuffing’ and mix well. To this, add oil and coriander. Mix well to combine and add salt to taste.
• Stuff all the bhindi with the prepared stuffing.
• Heat oil in a non-stick pan over medium heat.
• Add asafoetida, fenugreek seeds and curry leaves. Sauté for a few seconds and then add the stuffed bhindi.
• Spread them around the pan in a single layer.
• After 2 to 3 minutes add leftover stuffing, if any, and cook on low medium heat. Turn them occasionally.
• Turn off the heat once done and serve with phulka, roti or rotla.
