Stuffed Bhindi Recipe – The Spicy Vegetable with Besan

There can be a number of ways to cook stuffed bhindi – spicy, non-spicy, and with or without besan. The present recipe of vegetable uses spices as well as besan. If you are a lover of spicy food, then I am sure you will like stuffed bhindi. So, here we go with the recipe.

Time

25 minutes

Serves

4 People

Ingredients

• Bhindi (Lady’s Finger): 300 grams
• Besan: 1 tablespoon
• Oil: 3 tablespoon
• Onions: 2 (chopped
• Garlic: 4 cloves
• Saunf Powder: 2 teaspoons
• Coriander Powder: 2 teaspoons
• Red Chili Powder: ¼ teaspoons
• Turmeric Powder: ½ teaspoons
• Amchur Powder: ½ teaspoons
• Garam Masala: ¼ teaspoons
• Ginger: 1 inch long (grated)
• Asafetida: 1 pinch
• Cumin Seeds: ¼ teaspoon
• Salt: to taste

Method

1. Wash bhindi and remove the stems.
2. Make a cut along the length of the bhindi.
3. Heat 1 tablespoon of oil in a pan. Put cumin seeds and asafetida.
4. When the cumin seeds begin to pop, add chopped onions and garlic.
5.  Fry the onions till they become light brown.
6. Now add besan and roast a little.
7. Mix all other spices in a plate and add these to the mixture in the pan.
8. Cook all these ingredients for a minute. Now you have the stuffing ready.
9. Take each bhindi in turn and fill spices through the longitudinal cut.
10. Now heat again two tablespoons of oil in the pan.
11. Add bhindi in the hot oil and stir with a spoon.
12. Cover the lid and cook for 5 minutes at the medium flame.
13. Flip over the bhindi and cook for 3 more minutes.
14. Open the lid and sauté for two minutes.
15. Stuffed bhindi is ready. Serve it with paranthe, roti or naan.