This is an all time favourite dish of my family and friends. I greatly cherish the amazing comments of people after relishing this dish and calling me for asking the recipe or coming back with a request to serve it again. It is a stuffed dry Indian vegetable.
| Serves | 4 Persons | |
| Preparation Time | 10 minutes | |
| Cooking Time | 15 minutes |
- 250 grams bhindi/ladyfinger
- 3 tbsp canola oil
- 2 tbsp coriander powder
- 1tsp turmeric powder
- 1tsp red chilli powder
- 2 tbsp dry mango powder or amchur
- 1tsp garam masala powder
- salt to taste
- 1 tbsp chopped green coriander leaves for garnishing
- Wash and drain the ladyfinger. Wipe them with a cloth or kitchen roll to remove water.
- Chop away the head(broader side) and the tiny tail of it.
- Next slit them all starting from the broader end towards the tail making sure that it should not separate into two parts. Stop slitting it 1/2 cm away from the tail.
- Mix all the spices along with the salt in a bowl. Now using a tsp start stuffing the spice mix into each ladyfinger lengthwise.
- Use a plate underneath so that the dropped spice mix can be used to stuff the other ladyfingers or for putting it in the pan while cooking.
- Heat oil in a broad pan. Add the stuffed ladyfinger in the pan on high flame. Sprinkle some salt on top. Toss them well for 2 min.
- Cover for 5 min. on low flame. Now remove the lid and toss them on medium heat for about 5 to 7 min.
- Check for seasoning. Garnish with chopped coriander leaves.
- Serve hot with tava roti or parantha or puri.
- Avoid cooking the stuffed bhindi by covering them for too long so that they look green and do not become flimsy.
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