Ingredients: grams Bhindi (Lady Finger/Okra), cups Fresh coconut - grated, tablespoons Poppy seeds, teaspoon Red Chilli powder - bydagi red powder, teaspoon Turmeric powder (Haldi), teaspoon Kashmiri Red Chilli Powder, teaspoon Tamarind, - to taste, tablespoons Sunflower Oil, teaspoons Mustard seeds, teaspoon Asafoetida (hing), Vegetarian diet
Instructions: To begin making the Bharli Bhendi recipe, firstly wash the bhindi thoroughly in sufficient water and drain.Wipe clean all the bhindi using a clean, dry kitchen cloth and cut off both the edges of the bhindi. Make a slit in the bhindi across the length ensuring that u do not cut the bhindi in half.Heat a small pan and dry roast the khus khus in a small kadai for about a minute.Switch off the heat and soak the khus khus in sufficient water for about 15 to 20 minutes approximately. Drain and keep aside till use.Grind together the grated coconut, khus khus, tamarind, turmeric powder, both the red chilli powders and salt to taste, using as little water as possible to get a thick paste.Fill each and every bhindi with this Bharli Bhendi masala (thick coconut paste).Heat a non stick pan and add the oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida.Start adding the Bharli Bhendi little by little. Spread the remaining masala if any over the stuffed bhindi. Cover and cook for a while. This will take about 3 to 4 minutes. Do not stir much. After some time stir the Bharli Bhendi lightly. Cover and cook again for few minutes.Uncover the pan, and cook the Bhindi further for few minutes. This process will help prevent the bhindi from getting sticky and gooey.When the bhindi and masala are both cooked properly, turn off the flame and transfer to a serving bowl. Your Bharli Bhendi is ready to be servedServe Bharli Bhendi along with Maharashtrian Chawli Chi Usal Recipe and Phulka for a weekday meal along with your family.