300g - Bhindi (lady fingers)
1 tbsp - Besan (gram flour)
3-4 tbsp - Oil
2 tsp - Saunf (fennel seeds)
2 tsp - Coriander powder
1/4 tsp - Red Chili powder
½ tsp - Turmeric
½ tsp - Amchur (Dry Mango Powder)
½ tsp - Garam masala
1 inch piece - Ginger
A pinch of Hing (asafoetida)
½ tsp - Jeera (cumin)
To taste - Salt
Wash the Bhindis and pat dry. Cut off the tops and tails and make an incision along the length of the Bhindi.Except for the hing, add all the masalas in a plate and mix. In a saucepan, heat 1 tbsp of oil. Add jeera and hing to this. Once the jeera starts crackling add the gram flour and sauté.
To this add all the mixed masalas and sauté for another minute. Stuff this mixture into the Bhindis.
In another saucepan heat 2 tbsp of oil. Put in the bhindis and turn very gently 3-4 times. Cover and cook over a medium flame for 5 minutes.Turn the Bhindis and cover and cook for another 2-3 minutes.Then take off the lid and cook the Bhindis over a high flame for a while.
Your stuffed Bhindi is ready. Serve with Salad, Raita and phulkas.
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