1/4 kg tender okra/bhindi/bendakayalu
1 tbsp oil
few curry leaves (optional)
1/4 tsp hing/asafoetida/inguva
1 1/2 tsps ginger green chili paste
1/2 tbsp roasted coriander pwd
1 tsp roasted cumin powder
pinch garam masala powder
1/2 tbsp white sesame seeds
3-4 tbsps fresh coriander leaves, finely chopped
2 tsps brown sugar or jaggery or white sugar
3 tbsps fresh coconut, grated
2 tbsps coarsely powdered peanuts
1/2 tbsp oil
salt to taste
1 Mix all the ingredients meant for stuffing in a bowl. Keep aside.
2 Wash and pat dry bhindi. Make a slit length wise in each bhindi (as shown in the image above) and stuff 1 1/2 tbsps of stuffing in it. Stuff all the bhindi and keep aside
3 Heat oil in a vessel. Once hot, add asafoetida and curry leaves and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn the okra to allow even cooking on all sides. Slow roasting of the okra can take at least 30 minutes.
4 Turn off heat. Serve with rice or roti.
Source: Adapted from Tarla Dalal Cookbook