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
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|
|Prepare the stuffing and slit the bhindi vertically halfway|
|Stuffed and ready to go|
(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 !