Ingredients

• 250 g - tender, small bhindi (okra)
• 2 tbsp - grated coconut
• 1 tbsp - besan (chick peas flour)
• 1 tbsp - lime juice
• 1 tsp - coriander powder
• 1/2 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - cumin powder
• 1/2 tsp - asafoetida powder
• salt to taste
• 2 tbsp - oil
• For Gravy:
• 1 cup - curds (yogurt)
• 1/2 cup - besan (chick peas flour)
• 3 to 4 - green chillies, chopped
• 1 - red chilli, broken
• 1 tsp - sugar, optional
• 1/2 tsp - cumin seeds
• 1/2 tsp - fenugreek seeds
• few curry leaves
• salt to taste
• 1 tbsp - oil

How to Make Stuffed Bhidi in Yogurt Gravy

• Wash the bhindi, wipe dry with a cloth. Cut away a small slice from stem end. Slit the bhindi along its length.
• Combine rest of the ingredients except the oil together and stuff the bhindi with the filling.
• Heat oil in a kadai. Add bhindis.
• Cover and cook on a low flame.
• When bhindis are cooked, increase the heat and fry till they turn brown.
• For Gravy:
• Mix besan with curd and beat till smooth.
• Heat the oil and add cumin and fenugreek.
• When they splutter add red chilli.
• After few seconds, add green chillies and curry leaves.
• Add the curd mixture and 1 cup of water.
• Add salt and optional sugar.
• Simmer gently for 3 minutes.
• Add the bhindis and simmer for 2 more minutes.
• Serve hot with steamed rice.