- Serves: 4 - 5
- Prep Time: 30 Minute
- Cooking: 20 Minute
This particular bhindi recipe is made in the month of Shravan, particularly during the Ganeshotsav. But since my kiddo is a huge fan of bhindi, this subji is made almost once a week. The masala for the stuffing can be made in advance and stored in the fridge. I made some extra. It will keep for a week. This can be used as masala for stuffing baingans also but with a slight variation. Tindli can also be suffed with this masala and they do taste good!!!!
- Cut the heads and tails of the bhindi. Slit them in between lengthwise. Roast the groundnuts, remove their chilka and grind them coarsely.
- Roast the coconut for 3 to 4 mins on low flame. Now add the kokums, roasted groundnuts, kalonji, jeera powder, dhania powder, pepper powder, sugar and the salt. Grind the masala coarsely. Fill the masala in the slit bhindis.
- Heat oil in a non stick pan. Add the mustard seed and let them splutter. Now add the hing.
- Place the bhindis one by one in the pan so that they don't overlap. Cover and cook of 5 mins. Now uncover and turn them around. Cover and cook of 2 mins more. Serve garnished with coriander leaves.
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