Bhindi Sambhariya

    The day I saw this awesome and attractive Gujarathi Style Stuffed Okra (Bhindi Sambhariya) in Sailu's space I made this. I had washed some okra and had placed it over the kitchen counter for chopping.

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    • Lady Finger: 250 gms, Besan: 1/2 cup, Tumeric Powder: 1/4 tsp, Chilli Powder: 1 tsp, Dhania Jeera Powder: 1 tsp, Sugar: 1 tsp Chopped Coriander: 2 tbsp, Cumin Seed: 1/2 tsp, Hing: 1/4 tsp, Oil: 1 tbsp, Salt: to taste
    • Besan: 1/2 cup
    • Tumeric Powder: 1/4 tsp
    • Sugar: 1 tsp
    • Chopped Coriander: 2 tbsp
    • Cumin Seed: 1/2 tsp
    • Hing: 1/4 tsp
    • Oil: 1 tbsp
    • Salt: to taste


    1. In a pan, combine the gram flour, turmeric powder, chilli powder, coriander-cumin seed powder and salt and cook over a medium flame till it is golden brown, stirring occasionally. Remove, cool and add the sugar and coriander.
    2. Trim the ends of the bhindi and slit them lengthwise.
    3. Fill these slits with the roasted gram flour mixture and cut each bhindi into 25 mm. (1") long pieces.
    4. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
    5. Add the stuffed bhindi pieces and salt and cook, uncovered, over a medium flame for 10 to 15 minutes till they are done.
    6. Serve hot.


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