This is my favourite since Childhood. I love it so much that I can eat it day in day out.
I love the fresh indian Bhindi & making it whole with filling the spices.
We want to start with washing the bhindi with water, then let it air dry. You can spread the bhindi on a kitchen towel to let it air dry. Or if you are in a hurry, wipe the bhindi with a paper towel to dry them completely. We want the bhindi to be completely dry, as otherwise it can become soggy and gooey with cutting and cooking.
2 teaspoon Coriander powder (Dhaniya powder)
2 teaspoon Ground Cumin (Jeera powder)
1 teaspoon Dry Mango powder (Amchur)
1 teaspoon Red Chili powder
1 teaspoon Garam masala
1/4 teaspoon Ground Turmeric (Haldi powder)
2 teaspoon Tava Fry MDH Masala
1 teaspoon Salt
4-5 Tablespoon Mustard oil or any oil
Cut the tops, and slit each bhindi lengthwise. We still want the bhindi to be joined at one end.
In a bowl, mix all the stuffing spices.
Take one bhindi at a time and stuff it with the spice mix. Repeat with all the slit bhindi. Be generous when filling the bhindi, it is okay with some masala falls out.
Fry in a pan on stovetop
Heat oil in a pan on medium heat. Use a pan large enough to fit the bhindi in a single layer.
Place the stuffed bhindi in the pan. Add Lemon Juice.Let it heat for couple of minutes, then lower the heat. Cover the pan. Then open and flip the bhindi every 2-3 minutes until they are cooked. This will take about 12-15 minutes.
You can use Air Fryer too for this recipe.
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