Ingredients

• 300 g - tender bhindi/okra
• 4 tbsp - cooking oil
• 1/2 tsp - mustard seeds
• 1 tsp - cumin seeds
• 8 - curry leaves
• 1/4 tsp - asafoetida
• 3 tbsp - cooking oil
• Stuffing:
• 1/4 cup - fresh coconut, grated
• 2 tbsp - roasted peanuts, crushed coarsely
• 1 tbsp - roasted sesame, coarse powder
• 1 tbsp - mango powder
• 2 tsp - chilli powder
• 1.5 tsp - coriander powder
• 1/2 tsp - turmeric
• 1 tsp - sugar
• 1 tsp - garam masala
• 2 tbsp - cooking oil
• Salt to taste

How to Make Bhindi Sambhariya-Stuffed Okra

• Wash bhindi and spread on a cloth napkin in a single layer to remove all the moisture.
• Trim the edges and make a slit in the centre lengthwise, take care not to break the okra in two pieces.
• In a big bowl add all the ingredients for stuffing and mix well.
• Stuff okras with this stuffing and keep aside.
• Heat oil in a broad and heavy bottom pan and add cumin seeds, mustard seeds, asafoetida and curry leaves.
• When seeds start crackling, add the stuffed okras and the left over stuffing masala.
• Cook on slow flame without covering the pan. This way you will retain the bright green colour of the okra.
• If the okras are not tender then cover the pan with a lid.
• Keep stirring in between so it will get a nice colour from all the sides.
• When done remove from the pan and serve hot.
• Serving suggestions-serve with rice and chapatis.
• Recipe courtesy: Maayeka