Vendakai Mappas

Ingredients:

250 gms Vendakai / Okra

1 Onion Chopped

1 Tomato Chopped

1 tsp Khus-Khus

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tsp Garam masala

1/4 tsp Turmeric pwdr

1/2 cup milk

1/4 tsp Sugar

Salt to Taste

Oil to fry

Some curry leaves

Cilantro Leaves for Garnishing.

Dry Roast:

Bharwan Bhindi/Stuffed Bhindi

The Spicy Stuffing…

Stuffed Bhindi ready to be fried…

Spicy lill fingers 😀

Bharwan Bhindi – Stuffed bhindi with onion tomato topping …

Ingredients:

300 g Bhindi/Ladies finger (washed and dried)

Salt to taste.

For the stuffing:

2 tbsp Cumin pwdr

2 tbsp Garam Masala

1/2 tbsp Chilly pwdr

1 tsp turmeric pwdr

1 tsp ground fennel pwdr (optional)

1 tsp amchur pwdr (optional)

Salt to taste.

For the topping:

1 big red onion sliced

1 tomato chopped

1 tsp cumin seeds

1/2 tbsp cumin pwdr

1/4 tbsp chilly pwdr

1/2 tbsp garam masala

Some curry leaves

Coriander leaves to garnish.

Oil to fry

Salt to taste

Method:

1. Mix all the ingredients under ‘For the stuffing’ with very less water and make it into a thick fine paste.(as shown in the image 1)

2. Slit the bhindi length wise and stuff the prepared mixture into the slit. Repeat it for all the bhindi and keep them ready for frying. ( as shown in the image 2)

3. Now coat a wide pane with oil and arrange the stuffed bhindis onto them as shown in the image 3.

4. Cook the bhindi on medium flame for about 7-10 mins. Now drizzle some salt on top of the bhindi and slowly flip each bhindi to the other side and cook for another 10 mins.

5. Make sure that the bhindi is well cooked and fried evenly on all sides. Most importantly do not break them or spill the masala stuffing out of the bhindi.

6. Now transfer the stuffed bhindis to a plate. These fried stuffed bhindis themselves are good starters/apetizers.

7. In the same pan heat oil and the cumin seeds. Once the splutter add the onions and saute until they are transparent.

8. Now add the tomatoes,curry leaves,cumin pwdr, garam masala, chilly pwdr, salt and saute until the tomatoes are soft and pulpy.

9. Now once the onion tomato topping is ready i.e they shud be less moist, add the fried stuffed bhindi to them and stir very slowly and carefully.

10. Once the stuffed bhindi is well coated with the topping transfer them to a serving dish,garnish them with coriander leaves  and serve them hot with chapathi or naan.

TitBits 😀

* Carefully slit the bhindi and seal the masala into them. Don’t over stuff the masala.

* Most importantly the stuffing shud be little thick and not runny.

* Carefully flip the bhindi to the other side using a tong or holding them between two spoons. Same to be followed while transferring them onto the plate.

* The toppings can be customized according to ur taste.

This recipe definitely commands lots of effort, patience and also time-consuming.

But seriously its worth it 😀 It took almost an hour for me to prepare it but once in a while we can afford it for the pleasure we get while munching it 😉

This can also be served as an appetizer or even as a side dish for chapathi or naan.

No pain.. No Gain..

So take the pain of making this delicious, yummy Bharwan Bhindi and enjoy it!!

Thanks a ton!