A typical maharashtrian flavour is imparted by the local spice mix called Goda masala. It is quite aromatic and flavourful. If you have it add one teaspoon of it to the filling mixture.
This recipe comes out good even without goda masala so skip it if you don’t have it. The given recipe does not include it either.
The bhendis or okra should be wiped dry with a muslin cloth. Any kind of moisture will make the dish sticky. Use a thick bottomed kadhai for this preparation.
Bharli bhendi can be served as a main dish. Because it is a dry preparation, it is an excellent option to be given in lunch box.
Recipe for Bharli Bhendi
Ingredients for Bharli Bhendi
- 500 gms bhendi or okra
- 1 cup peanuts (roasted)
- 10 green chillies (chopped)
- 12 cloves garlic
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- Salt to taste
- ¼ cup oil
How to make
Wash bhendis and wipe it with a muslin cloth.
Chop off head and tail of bhendi. Make a deep slit all along its length so filling can be stuffed in it.
Remove skin of peanuts by rubbing them between the palms.
Put peanuts in a grinder jar along with green chillies, garlic, turmeric powder, cumin seeds and salt.
Grind it to get a coarse mixture.
Remove this filling mixture in a plate. Check for salt, add salt if required.
Put this filling in the slit bhendis. Keep aside.
Heat oil in a thick bottomed kadhai. Tip in the stuffed bhendis. Saute on high heat for two minutes.
Avoid mixing with a spoon as the filling may spill out. Instead shake the kadhai back and forth. If you can, toss the bhendis.
Reduce the heat to medium or low. Cook it for seven to eight minutes, tossing occasionally. Avoid covering with lid.
Serve with chapatti or roti.
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