Bharwan Bhindi
Equipment
- Bowl
- Heavy-based Pan
Ingredients
For the filling
- 1 teaspoon Turmeric ground
- 1 teaspoon Black Cardamom ground
- 1 teaspoon Fennel ground
- 1 1/2 teaspoons Cumin ground
- 1 teaspoon Black pepper ground
- 2 1/2 tablespoons Vegetable oil or Ghee
- 1 tablespoon Amchoor
- 1 teaspoon Coriander ground
- 2 teaspoons Chilli powder
- 1/4 teaspoon Nutmeg ground
- Salt pinch of
For the sauce
- 1 1/2 teaspoons Chilli powder
- 1/2 teaspoon Turmeric ground
- 4 tablespoons Vegetable oil or Ghee
- 125 g Onion (1 small), sliced
- 750 ml Natural (plain) yoghurt (3 1/4 cups), whisked
Instructions
- To make the filling, mix all the ingredients together in a bowl. Fill the okra with equal quantities of the mixture and set aside.
- To make the sauce, mix the chilli powder and turmeric in a small bowl with 2 tablespoons water.
- Heat the oil or ghee in a deep, heavy-based pan over low heat, add the onion and fry for 3-4 minutes, or until translucent and glossy. Add the chilli powder mixture and stir-fry for about 3-4 minutes, or until all the moisture has evaporated.
- Then add the stuffed okra, increase the heat to medium, cover, and cook, stirring occasionally, for 7-8 minutes.
- Remove from the heat, stir in the yoghurt, and season with salt. Return to the heat and cook, stirring occasionally, but carefully, for about 5 minutes, or until the sauce is quite thick. Remove from the heat and adjust the seasoning, if necessary.
Video
Nutrition
Serving: 4gCalories: 189kcalCarbohydrates: 25gProtein: 10gFat: 7gSaturated Fat: 4gCholesterol: 24mgSodium: 126mgPotassium: 785mgFiber: 6gSugar: 13gVitamin A: 1613IUVitamin C: 32mgCalcium: 350mgIron: 2mg
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