|
Ingredients
|
Quantity
|
|
Tender okra
|
½ kg
|
|
Onion – finely chopped
|
1 large
|
|
Chilli powder
|
1 tsp
|
|
Turmeric powder
|
½ tsp
|
|
Garam masala
|
1 tsp
|
|
Oil
|
2
tbsp
|
|
Salt
|
to taste
|
Fry in oil and grind to a paste 1 onion, chopped. 4 cloves garlic,
minced. 1/2 cup coconut, grated. Make into a paste 1/2 cup tamarind juice. Salt
to taste. Grind into a paste 1 tsp ginger-garlic paste. 3 green chillies,
chopped. 3 tbsp coriander leaves. Wash and dry the bhindis. Cut off the tips
and stalks. Slit each down to 3/4th of it's length. Mix all three ground pastes
and stuff the bhindis with the mixture. Heat oil in a pan and add the chopped onion.
Brown. Add turmeric, garam masala, chilli powder and salt to taste. Brown.
Arrange the stuffed bhindis over this masala. Cover with a deep lid and pour
water into the lid. Cook on a low flame till bhindis are tender. Serve hot with
parathas.
