Wednesday, September 07, 2011

Bhindi Sambhariya (Stuffed Okra)

When Sailu posted this, I knew I had to try it out. Gujarati, stuffed and okra - a combination impossible for me to resist. And try I did, the next day! Amazingly delicious stuffing. Here's how I made it.

Bhindi Sambhariya


Made a not-so-smooth chutney with coconut, jaggery, green chilies, ginger and garlic (my addition).
Mixed with the remaining stuffing ingredients - roasted peanut powder, dhanu-jeera powder, garam masala and chopped cilantro. I forgot the sesame seeds in this. Seasoned with salt.
Mixed them all up with some oil and stuffed the slit okras.
Dropped the stuffed okras in oil seasoned in hing and curry leaves, along with the remaining stuffing.
Cooked covered (deviated from Sailu here since I couldn't wait for half an hour to cook this) on low, turning the okra every few minutes.

Fabulous dish. One thing I'd do differently the next time would be to put the okras seam side down first. They started to spill out a bit.
Original recipe here. Thanks, Sailu.