Stuffed Bhindi/Okra/Ladies Finger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
INGREDIENTS500 gms. Dark Green tender Okra/Bhindi/BhendiTHE STUFFING200 gms.Shallots(Red Onions)50 gms. Tomato Puree25 gms. Ginger Root25 gms. Garlic2 tbsps.Coriander-Cumin Powder2 tbsps.Kitchen King Powder(Everest Brand)2 tbsps.Red Chilli Powder1.5 tsps. Turmeric PowderSalt to taste5 tbsps. Ghee(Clarified Butter)
PREPARATIONS
Wash and wipe dry the Okra.
Make light slits in each Pod length wise for Stuffing,keeping each Pod whole.
Keep ready.
Finely mince the Shallots.
Grind the Ginger --Garlic together with the Tomato Puree to a smooth,lump free Paste.
METHOD
Melt Ghee in a nonstick Wok and fry the finely minced Shallots over medium flame till crisp and golden.
Add the Turmeric Powder,lower flame and fry for 30 seconds more.
Add the Ginger-Garlic-Tomato Puree Paste and continue frying till all the Moisture dries up and Ghee shows at the sides.
Add the Coriander-Cumin Powder and saute for 1 minute.
Now add the Kitchen King Spice Powder and fry for a minute more till all the Aromas waft up.
Finally , add the Salt to taste and Red Chilli Powder and saute for a minute more.
Remove from flame and let cool to Room temperature.
Adjust the Salt if needed.
Stuff each of the Okra Pods with this prepared Paste.
Arrange all the Stuffed Pods in the Wok and cover with the remaining Masala Paste evenly.
Cook covered on low flame for about 20 minutes till the Okra is fully cooked and tender.
Serve hot with any Indian Bread as a Side Dish with your Meal.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Wash and wipe dry the Okra.
Make light slits in each Pod length wise for Stuffing,keeping each Pod whole.
Keep ready.
Finely mince the Shallots.
Grind the Ginger --Garlic together with the Tomato Puree to a smooth,lump free Paste.
METHOD
Melt Ghee in a nonstick Wok and fry the finely minced Shallots over medium flame till crisp and golden.
Add the Turmeric Powder,lower flame and fry for 30 seconds more.
Add the Ginger-Garlic-Tomato Puree Paste and continue frying till all the Moisture dries up and Ghee shows at the sides.
Add the Coriander-Cumin Powder and saute for 1 minute.
Now add the Kitchen King Spice Powder and fry for a minute more till all the Aromas waft up.
Finally , add the Salt to taste and Red Chilli Powder and saute for a minute more.
Remove from flame and let cool to Room temperature.
Adjust the Salt if needed.
Stuff each of the Okra Pods with this prepared Paste.
Arrange all the Stuffed Pods in the Wok and cover with the remaining Masala Paste evenly.
Cook covered on low flame for about 20 minutes till the Okra is fully cooked and tender.
Serve hot with any Indian Bread as a Side Dish with your Meal.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 182.1
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 297.5 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 5.0 g
- Protein: 4.0 g
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