Full written recipe of Bharwan Bhindi (Stuffed Bhindi)
Prep time: 5-10 minutes
Cooking time: 10-15 minutes
Serves: 2-3 people
Ingredients:
Stuffing Bhindi
LADY FINGER | भिंडी 250 GRAMS
GRAM FLOUR | बेसन 2 TBSP
CAROM SEEDS | अजवाइन 1/4 TSP (CRUSHED)
FENNEL SEEDS | सौंफ 1 TSP (CRUSHED)
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
CUMIN POWDER | जीरा पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
SALT | नमक A PINCH
MUSTARD OIL | सरसों का तेल 1 TSP
Final cooking
MUSTARD OIL | सरसों का तेल 2 TBSP
CUMIN SEEDS | जीरा 1/4 TSP
CAROM SEEDS | अजवाइन 1/4 TSP
ASAFOETIDA | हींग 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
LEMON JUICE | नींबू का रस 1 TSP
Method:
Wash the ladyfingers & pat them dry using a clean towel & place them below a fan for 4-5 minutes so that they dry completely.
Cut the tops & bottoms of the ladyfingers & make a slit in the center where the stuffing will be filled, prep all the bhindi similarly.
To make the stuffing, set a small pan over high heat & let it get hot, then turn down the flame to low & add the gram flour.
Cook the gram flour over low flame for 3-4 minutes while stirring it continuously & then transfer it into a bowl.
Further add carom seeds, crushed fennel seeds, all the powdered spices, salt & mustard oil into the bowl & stir well using a for or a spoon.
The filling should bind slightly when pressed between fingers.
Fill the prepped ladyfingers with this filling & also apply it on the outside.
Set a kadhai over high heat & add the mustard oil, let the oil heat up until it starts smoking then lower the flame let the oil cool down slightly.
Add cumin seeds, carom seeds, asafoetida, the stuffed bhindi & stir well.
Further add turmeric powder, kashmiri red chilli powder, salt & stir well.
Cover the kadhai & cook over low flame until the bhindi gets cooked, keep stirring at 2-3 minutes intervals so that it cooks evenly.
Once the bhindi is cooked, remove the lid & set the flame to high, cook it while stirring for 2-3 minutes so that the excess moisture evaporates.
Lastly ad fresh coriander & lemon juice, stir well.
Your delicious, lip-smacking bharwan bhindi is ready.
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Intro 0:00
Stuffing Bhindi 1:17
Cooking 5:23
Plating 7:12
Outro 8:07
