August 3, 2011

Bharwa Bhindi (Jain Style) ~ Stuffed Lady's finger - a picto tutorial

Its wonderful to push oneself into challenges  - esp in the food blogger's world, where each foodie wants to be heard, present and do the in-thing these days : Social Networking ! Great to be part of the new event : Blog Hop Wednesdays created by my dear friend Radhika, whom most of us know runs this amazing blog - Tickling Palates.

Paired with a new blogger every round, we pick and choose a recipe that we replicate from that blog and showcase it every alternate wednesday . Paired with Monica this round, I have Bharwa Bhindi from her blog that I tweaked lightly. This is a great combo with Rotis, so this goes to Radhika's other event - Subjis for Rotis. We had this dish with steaming rotis and hingwali Mili Jhuli dal for a super light and refreshing meal. This dish works best with very tender and fresh lady's finger.

Savour the wonderful dishes served by my friends from Bloghop Wednesdays here

Before we proceed, do also check out a new event at my blog  all this August - Healthy Lunchbox Ideas - Theme : Carrot. Would love to have your dishes over to this event :)

Prep time : 20 mins. Cooking time : 10 mins. Serves : 3

  • Bhindi / Lady's finger - 150 gms
  • Onions - 1 medium(optional)- I have excluded it as this is a Jain style Sabji.
  • Oil - 5 - 6 tsp
  • Salt to taste
  • Jaggery / Sugar - 1/2 tsp (optional)
  • Kasuri Methi - crushed - 1 TBSP
  • Tempering : cumin seeds, curry leaves, mustard seeds
  • Garnish - green Coriander , grated coconut + nylon sev (opt)

Dry masala powders (each about 2 TBSP, except turmeric & chilli powder):
  • Cumin Powder
  • Coriander Powder
  • Amchur / Dry Mango Powder
  • Turmeric - 1/2 TBSP
  • Chilli powder - 1 TBSP
Note: 2 TBSP might look a lot at first, but trust me, its required because you use this to stuff the veggies. In fact, you may also need more based on how much of filling you use.

1) Wash and pat dry the lady's finger. Trim the top (caps) of the bhindi and make a long slit (not cutting through the whole) along the lady's finger.
Dry Spice mixture
2) Mix salt along with the dry masala powders. Add 2 TBSP of Oil + 1 tsp of water to this masala mixture, and mix well to a slurry like mixture. Stuff this wet-dry mixture into each slit lady's finger and leave for 5 mins. Add kasuri methi at this stage or later. Ensure the spice mixture is not runny (refer pictures)

Prepare the stuffing and slit the bhindi vertically halfway

Stuffed and ready to go
3) In a non stick pan / kadai, heat oil and splutter the tempering - cumin, mustard seeds and curry leaves. Add sliced onion (if using) and fry till the onions are slightly brown.
(Tip : you may use 1/4 tsp of sugar to lightly caramelise them). If you are left with any leftover masala (from the stuffing mixture), add into the onions now and mix well.
4) Add the stuffed bhindis and lightly toss them . Cook them uncovered on medium-low flame for 10 mins (keep tossing them from time to time to cook on all sides).
5) Once the bhindis look slightly seared and brown, add jaggery, kasuri methi and coriander leaves and toss them again, taking care not to break them as they would be tender.
6) Garnish with grated coconut and nylon sev and serve hot with Rotis and Dal ! yumm !

21 Foodie Comments:

Kaveri on August 03, 2011 said...

Mmmmm...Bhindi just looks awesome...beautiful clicks

Radhika on August 03, 2011 said...

Lovely presentation kalyani. My elder son loves okra so much that he eats it even raw. I'm bookmarking this to prepare for him. From Monika to you and to me. Nice journey so far I hope.

Vidhya on August 03, 2011 said...

Bhindi looks so delicious.

Priya Sreeram on August 03, 2011 said...

loved the jain stle stuffed okras; good one kalyani !

mykitchentrials on August 03, 2011 said...

Looks good. May be I should try this.

Prathibha on August 03, 2011 said...

looks delicious n yumm..:)

veena krishnakumar on August 03, 2011 said...

Looks perfect...and inviting!!!!!!!!111

Harini on August 03, 2011 said...

Lovely presentation!! We love the stuffed bhindi anytime..I thought Jain style shouldn't include onion, is that the change you made ??

Ushnish Ghosh on August 03, 2011 said...

Dear Kalyani
Very nice recipe and the stuffing. I like Vendi . Will try soon .
Have a great week

Mom Chef on August 03, 2011 said...

@ Harini - yes, its one of the changes I made. The original recipe also contained tomatoes, and was made using microwave. So, couple of major changes.

Laxmi on August 03, 2011 said...

love this way of stuffed okra.. Awesome clicks..

Vatsala. on August 03, 2011 said...

I also thought that onions wont be there in jain style bhindi.
bindi looks very tempting.

Invitation for a Potluck
Event - LGSS_Potato

Mom Chef on August 03, 2011 said...

@ Vatsala - It sure is a jain style Sabji.. I have put onions as optional for those who want to add it in, of course then it would be a normal (non-jain) sabji.

Santosh Bangar on August 04, 2011 said...


Nirmala's kitchen on August 04, 2011 said...

Wonderful presentation!!!Looks very delicious.

Deepali on August 04, 2011 said...

hi kalyani, great bhindi, a Jain validating authenticity of these ladyfingers except onions though....

Sanctified Spaces on August 05, 2011 said...

Wow a keeper recipe for sure.

vaishali sabnani on August 06, 2011 said...

These look so fresh and the sev idea...if not jain..cud add some finely chopped garlic to the masala too....

SinaMon Tales - Monika on August 08, 2011 said...

thanks for trying out the recipe it looks so good.

WWC - Oats in baking

Preety on September 26, 2011 said...

i like it..i will try this for sure..

Kalyani on September 26, 2011 said...

@ Preety - thanks for dropping in.. Do try it out and lemme know !


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