Follow these steps for perfect results
Bhindi (Lady Finger/Okra)
Slit lengthwise
Salt
To taste
Mustard seeds
Turmeric powder (Haldi)
Roasted Peanuts (Moongphali)
Ground
Coriander (Dhania) Leaves
Chopped
Garlic
Green Chilli
Chopped
Fresh coconut
Grated
Maharashtrian Goda Masala
Red Chilli powder
Cumin powder (Jeera)
Coriander Powder (Dhania)
Lemon juice
Sugar
Wash the okra and slit them lengthwise.
Cut off the top head of each okra.
Grind roasted peanuts, green chili, cloves, and coriander leaves into a coarse paste.
Combine the paste with coconut, turmeric powder, red chilli powder, coriander powder, cumin powder, goda masala (or garam masala), lemon juice, sugar, and salt.
Mix the stuffing well.
Stuff each okra with the prepared filling.
Reserve any leftover stuffing.
Heat oil in a saucepan.
Add mustard seeds and let them splutter for 2 seconds.
Add turmeric powder and stuffed okra.
Sauté well and cover for 2 minutes.
Sprinkle some salt and water.
Add the remaining stuffing and sauté for 2 more minutes.
Cover and cook on low heat for 2 more minutes, or until the okra is soft and cooked through.
Serve hot.
Expert advice for the best results
Do not overcook the okra; it should retain some of its bite.
Adjust the spice level according to your preference.
Everything you need to know before you start
15 mins
Stuffing can be prepared in advance.
Serve hot, garnished with fresh coriander leaves.
Serve with Tawa Paratha
Serve with Smoked Dal Makhani
Such as Sauvignon Blanc
Discover the story behind this recipe
Popular in Maharashtrian cuisine.
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