Stuffed Masala Bhindi

My obsession with Bhindi (Lady's finger in India & Okra elsewhere!) is well known among my close family & friends. I might have been the only one who liked to eat Bhindi just like that. Oh no, not raw! Nobody can be that obsessed! What I mean is the bhaji without anything to go with it such as Chapati/Roti or rice. I would sit with a bowl full of the bhaji and finish it off in no time. It did not matter what type it was, my mother used to make 2-3 different varieties of the bhaji. Dry, with a little gravy, with curd etc.

Although the fanaticism has gone down, but Bhindi still remains one of my favourite vegetables and I make it very often. Stuffed Bhindi presented here, is our favourite.

Serves 2

Ingredients

• 15-18 pieces Bhindi (Okra)
• 1 Medium sized onion, sliced
• 2 tblsp oil
• 3 tsp Dhaniya-Jeera powder (Ground Coriander-Cumin)
• 2 tsp Red Chili powder
• 1 tsp Aamchur (Dry Mango powder)
• Salt
  

Method:
Mix all the dry ingredients and keep aside.Wash and dry the Bhindi. Cut off the tips and make a slit lengthwise. Fill all of them with the above prepared dry masala. Reserve any remaining masala.

Heat oil in a non-stick pan. Add the sliced onion and fry for sometime. Add the stuffed Bhindi, any remaining masala and mix properly. Cook on medium heat without adding any water and without covering. Keep stirring in between so that the Bhindi does not stick to the bottom of the pan.



Cook till the Bhindi is completely cooked. Serve hot with Chapati/Roti/Phulkas. Since this is a dry Bhaji, I usually serve a Dal along with it such as this.