Bhendi

Ingredients :

• Lady finger (Bhendi) - 1/4 Kg
• Tamarind pulp - 1 Tsp
• Jaggery - 1 Tsp
• Asafoetida - 1 Pinch
• Red chili powder - 1/4 Tsp
• Turmeric - 1/4 Tsp
• Grated fresh coconut - 1/4 Cup
• Cumin seeds - 1/4 Tsp
• Mustard seeds - 1/4 Tsp
• Salt
• Oil

Procedure :

1. Wash lady finger, wipe and cut lengthwise, approximately 2 inches.
2. Heat oil in a pan.
3. Add mustard seeds to splutter.
4. Add cumin seeds and asafoetida.
5. Add lady finger and mix well.
6. Add Red chili powder, turmeric, tamarind paste and salt.
7. Mix well and cook for 5 min.
8. When lady finger get cooked add jaggery and grated fresh coconut.
9. Add 1/4 cup water.
10. Bring it to boil.
11. Serve hot with rice or chapati.

Bhedi Bhaji

Ingredients :

• Okra -1 Cup


• Onion - 1/2 Cup


• Kokum(aamsul)- 2


• Grated coconut - 1 Tbsp


• Red chili powder - 1/2 Tbsp


• Turmeric - 1/8 Tbsp


• Asafoetida - 1 Pinch


• Mustard seeds


• Cumin seeds


• Curd - 1/2 Tsp


• Oil


• Salt

Procedure :

1. Wash, wipe and cut okra.


2. Chop onion.


3. Heat oil in a pan.


4. Add mustard seeds to splutter.


5. Add cumin seeds, asafoetida and onion.


6. Fry onion till it turns golden.


7. Add kokam and fry.


8. Add okra, mix well.


9. Do not cover and cook.


10. Add curd and salt when it is half cooked.


11. When okra get cooked, add grated coconut and mix it.


12. Serve with chapati.

Stuffed Okra (Barava Bhindi)

Ingredients :

• Okra (Bhindi) - 1/4 Kg



• Asafoetida - 1 Pinch



• Mustard seeds - 1/4 Tsp



• Oil - 1 tbsp

For the stuffing:

• Fresh coconut - 1 tbsp



• Peanut powder - 1/4 cup



• Garlic cloves - 2-3



• Coriander powder - 1 tsp



• Cumin powder - 1/2 tsp



• Turmeric powder - 1 Pinch



• Chili powder - 1 Tsp



• Lemon juice/tamarind pulp - 1 Tsp



• Salt



• Coriander leaves/cilantro.

Procedure :

1. Wash okra and pat dry, remove the stems and trim tails. Give vertical slits to the okra.



2. For the stuffing, Mix peanut powder, coconut, crushed garlic, coriander powder, cumin powder, chili powder, turmeric powder, lemon juice, chopped coriander leaves and salt.



3. Stuff each okra with the mixture. Keep aside.



4. Heat oil in a pan.



5. Add mustard seeds to splutter.



6. Add asafoetida.



7. Add stuffed okra and toss gently.



8. Sprinkle remaining masala on top.



9. Fry for sometime. Cook over low heat without the lid.



10. Keep tossing occasionally until the okra is well done and crisp.



11. Serve hot with chapati.