In winters we get fresh small variety of tender bhindi / lady’s finger. These are best suited for stuffed bhindi as they cook fast and hence require lesser oil. A simple yet yumm recipe of lady’s finger that I tried out at a resto in Chennai is what I’d like to share today. Here what I liked best were the very simple flavours that went into it. Quick and easy one I must say, here goes the recipe.
- Approximately 30 small variety of tender lady’s finger / bhindi
- 3 to 4 tsp oil
- 1/2 tsp mustard seeds
- 1 dry red chilly broken into pieces
- 1 tsp oil
- 8 dry red bedgi chillies
- 8 to 10 curry leaves
- 2 tsp cumin seeds
- Salt to taste
- 1/4th tsp turmeric powder
- Rinse the bhindi well, pat dry the same totally on a dry cotton cloth. Cut off the edges and make a vertical slit on one side from top to bottom taking care not to cut the bhindi into two. You just have to slit it on one side.
- In a flat seasoning pan, heat 1 tsp oil, add in cumin seeds, brojen red chillies and curry leaves. Saute till the chillies become a little crisp, then switch off the flame and let it cool. Then grind to fine powder. Transfer to a plate. Add turmeric powder, salt and mix well. Now gently stuff this mix in the bhindi slits taking care not to break them and set aside.
- Heat 3 tsp oil in a flat pan, add mustard seeds, when they splutter add a pinch of asafoetida, dry red chill, and gently place the stuffed bhindi with stuffed portion facing upwards. Once the underside is cooked gently turn over the bhindi and let it cook.Replenish with oil only if required. Do check the Switch off flame once the bhindi are tender and done. Serve hot with phulkas / rotis or dal rice.