[ROSE]

Ingredients:


Bhindi / Okra / Vendakkai - 12 (of same size)
Shallots / Small onions – 8 (Peeled and chopped)
Besan flour / Kadala Maavu – 2 tbsp
Oil – 2 tbsp
Mustard – ½ tsp
Curry leaves – 1 sprig


Mix the following powder’s together


Turmeric powder – a pinch
Sambhar Powder or Chilly powder – 1 and half tsp
Dhaniya / Corriander Powder – 1 tsp
Cumin powder – 1 tsp
Dry Mango Powder / Amchur – ½ tsp
Garam masala – ½ tsp
Salt – to taste

Method:


Choose small and tender Bhindi s. It cooks easily and taste’s good too. Wash the bhindis and wipe them with a clean cloth. Trim the heads of bhindis. Give a slit to all bhindis from top and end it just before its tail.


Mix the powders (turmeric, sambhar, dhaniya, cumin, amchur, garam masala and salt) in a bowl.


Fill the masala powders into the slit of bhindis with a help of a spoon. Half a spoon of masala’s is enough to fill a single bhindi.


Heat Oil in a Pan, add mustard, let it splutter and then add curry leaves along with small onions. Once the small onions are almost cooked, add the besan flour and mix with the onions. Give a minute, till the besan flour gets roasted along with the onions.


Now add the stuffed Bhindis to the pan and give a mix, lower the flame and let the bhindi gets cooked for about 5-7 minutes. Add little oil, if bhindis start sticking to the pan. Cook till the bhindis shrink and change dark in color.


Or


You can alternatively cook in microwave for easy job. After filling the masala’s into the slit of bhindis, place them in a microwave bowl. Sprinkle 2 tsp of oil over the bhindis and microwave on high power (900w) for about 4 minutes. After removing from microwave, Heat Oil in a Pan, add mustard, let it splutter and then add curry leaves along with small onions. Add little salt just enough for small onions. Once the small onions are almost cooked, add the besan flour and mix with the onions. Give a minute, till the besan flour gets roasted along with the onions. Then add microwave cooked bhindis and wrap them up with onions and besan flour.


Garnish with chopped coriander leaves.

 

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