Varadi Bharli Bhindi by The Gateway Hotel,Pune

Varadi Bharli Bhindi by The Gateway Hotel,Pune

By Harshada
  • Serves: 4
  • Prep Time: 10 mins
  • Cooking: 15-20 mins
  • Calories:




This recipe is a part of our special edition recipes that we received from Chef Dinesh Dadlani from The Gateway Hotel Hinjewadi Pune. They are Chef’s exclusive recipes for the Varadi Cuisine that is served at their restaurant. We are reproducing the content as it is ,with the chef’s permission and intend to try it ourselves also.

Ingredients

Directions

  1. Wash and cut bhindi at the center and deep fry. Drain on kitchen towel and set aside.
  2. Make stuffing by mixing Desiccated Coconut,ginger garlic paste,salt,sugar and powdered spices. Stuff into the bhindi.
  3. Heat some oil and add cumin seeds , onions and tomatoes. Cook till mushy.Add green chillies, and the stuffed bhindi and toss.
  4. Finish with lemon juice and served garnished with chopped coriander.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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