BHARWAN BHINDI: SPICE STUFFED OKRA

PUNJABI STYLE

Preparation Time: 20-30 Minutes
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Washed and dried Okras/Lady's Finger	20-25 medium sized.	Make sure Okras are completely dry as wet Okras might turn mushy while cooking.
Chopped Onions (Optional)	1 medium sized	Cut Onions length wise.
Garlic Paste/Finely Grated Garlic (Optional)	2 medium sized
Ginger Paste/Finely Grated Ginger	2 tbsp
Chopped Green Chilies (Optional)	2	Slit Green Chilies lengthwise. As you will be using Red chili powder to prepare spice powder, use Green Chilies only if you like your Stuffed Okra more hot and spicy.
Salt	To taste
To Prepare Spice Powder Mix:
Turmeric Powder	1 tsp	In Hindi - Haldi (हल्दी ) In Kannada - Arisina (ಅರಿಸಿನ)
Red Chili Powder	1 tsp	In Hindi - Mirch Powder (मिर्च  पाउडर) In Kannada - Menasina Pudi (ಮೆಣಸಿನ ಪುಡಿ)
Coriander Powder	1 ½ tbsp	In Hindi - Dhaniya Powder (धनिया पाउडर) In Kannada - Kottambari Pudi (ಕೊತ್ತಂಬರಿ ಪುಡಿ)
Cumin Powder	1 tsp	In Hindi - Jeera Powder (जीरा  पाउडर) In Kannada - Jeerige Pudi (ಜೀರಿಗೆ ಪುಡಿ)
Garam Masala Powder	1 ½ tsp
Dry Mango Powder	1 ½ tbsp	In Hindi - Aamchur Powder (आमचूर पाउडर) In Kannada - Ona Mavina Pudi (ಒಣ ಮಾವಿನ ಪುಡಿ)
For Seasoning:
Cumin Seeds	1 tsp
Asafoetida	½ tsp	In Hindi - Hing (हींग) In Kannada - Ingu (ಇಂಗು)
Oil	2 tbsp
To Garnish:
Chopped Cilantro/Coriander Leaves	½ cup	In Hindi - Dhaniya (धनिया) In Kannada - Kottambari Soppu (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)

Method:

     To Prepare Spice Powder

• Remove the tip of each Okra and slit in the middle lengthwise without cutting it into halves.

• Mix Turmeric powder, Red Chili powder, Coriander powder, Cumin powder, dry Mango powder, Garam Masala powder an salt together.
• To the above spice powder add 1 ½ tbsp of Ginger and mix well.

          Keep some ginger paste aside to use along with onions.

• Fill each slit okra with the spice mixture and keep them aside.

          Keep some spice mixture aside to sprinkle on top of Okras when we cook them.

• Heat oil in a pan. Add cumin seeds, Asafoetida and saute for 2 seconds.
• Add chopped Onions, ginger paste, garlic paste, slit Green Chilies and little salt. Saute for a minute.

• Add spice stuffed Okras, and remaining spice powder, little salt and mix gently. Cover the lid and cook okras for 3 minutes on a medium flame.

• Open the lid and toss Okras gently pushing uncooked parts downwards. Again cover the lid and cook for 3 minutes.

• Open the lid and again toss the Okras gently and cook without covering the lid for another 2-3 minutes until the okras are nicely cooked and turn tender.

          Cooking okras without covering the lid at the end, will retain the nice green color of okras.

• Switch off the gas and pass the cooked okras into a serving bowl. Garnish with some chopped onions and chopped Cilantro.

          AS your pan will be very hot, Okras can continue to get cooked even after you switch off the gas. This will make Okras turn too soft and mushy. So pass Okras immediately to a serving bowl after you switch off your gas/stove. Serve hot with Chapatis/Naans/Parathas or with Rice-Rasam :) You can also eat this dish as an appetizer :)