Bharwa Bhindi – Stuffed Okra Recipe

Are you looking for a spicy and flavorful dish that’s easy to make and pairs well with roti and daal? Look no further than Bharwa Bhindi, a classic Indian dish made with stuffed okra (also known as lady fingers or bhindi).

The dish is made by stuffing the okra with a mixture of ground spices, including fennel, red chilli powder, turmeric, coriander, garam masala, amchur, salt, and minced garlic. It’s then shallow-fried in a pan with cumin seeds and asafoetida until it’s lightly charred and cooked to perfection.

What is Bharwa Bhindi?

Bharwa bhindi is a popular north-west Indian dish made with okra (also known as ladysfinger in India or bhindi in Hindi) that has been stuffed with a spicy mixture of ground spices, typically including fennel, turmeric, red chilli powder, coriander, amchur (dried mango powder), garam masala, salt, and minced garlic. The stuffed okra is then shallow-fried until it turns dark green and develops slightly charred spots. It is commonly served with roti and daal and is a delicious and flavorful vegetarian dish.

Varieties of Stuffed Okra in India

Bharwa bhindi, or stuffed okra, is a versatile dish that can be prepared in many different ways, depending on personal taste and preference. Here are some popular types of bharwa bhindi:

1. Spicy Bharwa Bhindi – This is the most common type of bharwa bhindi, which is stuffed with a mixture of ground spices, including red chilli powder, coriander, cumin, and amchur powder, to give it a spicy and tangy flavour.
2. Achari Bharwa Bhindi – Achari means pickle in Hindi, and this type of bharwa bhindi is stuffed with a mixture of pickle spices, including mustard seeds, fennel seeds, cumin seeds, and kalonji, which gives it a tangy and pungent taste.
3. Besan Bharwa Bhindi – In this type of bharwa bhindi, the stuffing is made with besan (gram flour) instead of spices. The besan is roasted with oil and mixed with spices and then stuffed inside the okra. This type of bharwa bhindi has a nutty and slightly roasted taste.
4. Paneer Bharwa Bhindi – This type of bharwa bhindi is stuffed with a mixture of paneer (cottage cheese), spices, and herbs, giving it a rich and creamy flavour.
5. Dahi Bharwa Bhindi – In this type of bharwa bhindi, the stuffing is made with dahi (yoghurt) and spices, which gives it a tangy and creamy taste.

Steps to make Bharwa Bhindi

1. Wash the okra and pat dry with a dry kitchen towel. Cut off the tip and the bottom of the okra and gently slice through the center, lengthwise to create a slit to stuff the spiced mixture. It is essential to wash the okra thoroughly to remove any dirt or debris on its surface.
2. After washing, pat it dry with a kitchen towel to remove any excess moisture, which could make it slimy during cooking. Cutting the okra lengthwise helps to create space for the spice mix to fill in.
3. In a separate bowl, mix together the ground spices (fennel, turmeric, red chili powder, coriander, amchur, garam masala), salt, and minced garlic.
4. Mix them well, using your fingers if necessary. This step involves mixing the spices, salt, and minced garlic together in a separate bowl to create the stuffing for the okra. The mix is then blended well to ensure all spices and garlic are evenly distributed.
5. Take each okra and with the help of a mini-spoon, fill the okras individually with the spice mix.
6. Take a small spoon to fill the spice mix inside each okra. Ensure each okra is adequately stuffed, but avoid overfilling to prevent it from bursting while cooking.
7. Take a shallow large pan (cast iron, if possible) and heat 2 tbsp mustard oil in it. On a medium to low flame, add cumin seeds to this and let it sizzle, once it starts changing color, add asafoetida/hing to this and let it sizzle for a few seconds.
8. Heat mustard oil in a shallow pan and add cumin seeds to it. Once the cumin seeds start to sizzle, add the asafoetida, which adds a unique flavor to the dish.
9. Then add the okra one by one, placing each of them next to the other, not overcrowding the pan so that each okra touches the bottom of the pan. Add the stuffed okra to the pan one by one, ensuring that each okra is placed next to the other and not overcrowded to ensure even cooking. It is important to ensure that each okra touches the bottom of the pan to develop a charred texture and taste.
10. Cook on low-med flame for 2-4 minutes, lightly stirring. Cover with a lid and cook for 4-5 minutes, stirring occasionally.
11. Cook the okra on low to medium flame for a few minutes, stirring lightly to avoid the stuffing from falling out. Cover the pan with a lid and let it cook for a few more minutes, stirring occasionally.
12. Uncover and cook on a medium flame for a few more minutes until the color changes dark green and you start to have slightly charred spots on the bhindi.
13. Once the okra turns dark green, and you start to see slightly charred spots on it, remove it from the flame.
14. Remove from the flame and serve hot with roti and daal. Serve the bharwa bhindi hot with roti and daal , and enjoy the delicious and flavorful dish!

Bharwa Bhindi – Spicy Okra Recipe

Ingredients1x2x3x

• 350 g Okra/Lady’s finger/Bhindi
• 2-3 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp Hing/Asafoetida
• Spice mix:
• 1 tsp ground fennel seeds
• 1/2 tsp Kashmiri Red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp ground coriander seeds
• 1 tsp salt
• 1/2 tsp Garam masala
• 1 tsp amchur powder
• 3 cloves of garlic minced or 1 tsp minced garlic

Instructions

• Wash the okra and pat dry with a dry kitchen towel. You don’t want extra moisture on the okra, to prevent it from getting slimy.
• Cut off the tip and the bottom of the okra and gently slice through the centre, lengthwise to create a slit to stuff the spiced mixture.
• In a separate bowl, mix together the ground spices (fennel, turmeric, red chilli powder, coriander, amchur, garam masala), salt, and minced garlic.
• Mix them well, using your fingers if necessary.
• Now take each okra and with the help of a mini-spoon, fill the okras individually with the spice mix.
• Now take a shallow large pan (cast iron, if possible) and heat 2 tbsp mustard oil in it.
• On a medium to low flame, add cumin seeds to this and let it sizzle, once it starts changing colour, add asafoetida/hing to this and let it sizzle for a few seconds.
• Then add the okra one by one, placing each of them next to the other, not overcrowding the pan so that each okra touches the bottom of the pan.
• Cook on low-med flame for 2-4 minutes, lightly stirring.
• Cover with a lid and cook for 4-5 minutes, stirring occasionally.
• Uncover and cook on a medium flame for a few more minutes, until the colour changes dark green and you start to have slightly charred spots on the bhindi.
• Remove from the flame and serve hot with roti and daal.

This Vegan Biryani recipe is a delicious and aromatic dish that will impress your family, friends or guests to no end! It is made with fragrant basmati rice, mixed vegetables, spices, and herbs usually served with a side of fresh raita or with plain yoghurt .

The masala and marinade are crucial components in making veg biryani. The masala, made from a blend of whole and ground spices, adds flavour and aroma to the dish. The marinade, made with plant-based yoghurt and spices, helps to tenderize and infuse flavour into the vegetables and protein used in the biryani. Together, the masala and marinade create the complex and rich flavours that are characteristic of a typical biryani.

Coriander seeds, cumin, cloves, cinnamon, bay leaf, peppercorns, dry red chillies, mace, nutmeg, turmeric

Biryani’s significance

It is a popular dish in Indian cuisine and is often served at special occasions and celebrations. Biryani, in general, is a traditional dish with its origins in the Indian subcontinent. The dish is believed to have been brought to India by the Mughals, who ruled over the Indian subcontinent from the early 16th century until the mid-19th century. The Mughals were known for their love of rich, flavorful food, and biryani was one of their signature dishes.

The word “biryani” comes from the Persian word “birian,” which means “fried before cooking.” This refers to the traditional method of preparing the dish, in which rice and meat are fried separately before being layered together and cooked slowly in a sealed pot. Some historians believe that the dish was brought to India by Persian or Arab traders, while others suggest that it was invented in India itself. What is certain is that the Mughal emperors of India were great patrons of the dish, and it became an important part of their court cuisine.

Biryani was also popular among the common people of India, particularly in the region of Hyderabad, where it was served at weddings and other special occasions. Over time, different regions of India developed their own styles of biryani, incorporating local ingredients and spices. Today, biryani is enjoyed throughout India and around the world. It is a flavorful and aromatic dish that has become a beloved part of Indian cuisine.

Vegan Biryani

Over time, biryani evolved to include various regional variations, each with its unique blend of spices, meats, and vegetables. In recent years, with the increasing popularity of plant-based diets, veg biryani has become a popular variation of the dish. It is a flavorful and healthy alternative to meat-based biryani and is enjoyed by vegetarians and non-vegetarians alike. In my vegan version, I used basmati rice, mixed vegetables (potatoes, carrots, and green peas), rehydrated soy protein (or soy chunks), herbs (coriander and mint leaves), spices (biryani masala, turmeric, and Kashmiri red chilli powder), plant-based yoghurt, and saffron are all ingredients in this vegetarian dish. For the marinade, additional ingredients include ginger-garlic paste, green chilies, and fried onions.

Step-by-step process to make Veg Biryani

Veg Biryani: For Biryani Masala

1. Dry roast whole spices (except kasuri methi and nutmeg) on low flame until aromatic and slightly changed colour.

1. Remove from heat and transfer to a bowl. Add kasuri methi and grated nutmeg. Set aside to cool.
2. Once cooled, add turmeric and grind it to a fine powder. Biryani masala is ready.

Rehydrate Soy Protein

Pour some hot water over the soy protein to make it fluffy. Squeeze out the excess water.

Veg Biryani: Birista Onions

1. Fry the thinly sliced onions at medium-high heat until golden brown. This process might take up to 15 minutes.

1. As soon as they begin to change colour, scoop them out of the oil with a slotted spoon and lay them out on a large tray covered with paper towels to absorb any remaining oil. This is called “Birista”. For the marinade, set aside a few tbsp of the birista oil.

Cooking the rice

• In the meantime, rinse long-grained basmati rise 5-6 times until the water runs almost clear.
• Then soak the rice in fresh water for 30 minutes.
• In a mini bowl, add a few strands of saffron and warm plant-based milk to it and let it soak.
• Bring a large pot of water to boil. Then, add add whole spices (cardamom, dalchini (sub with cinnamon stick), bay leaf, cloves) and lemon juice to it. Then add enough salt that it tastes like sea-water.

• In the meantime, the water would have started boiling. Add the soaked rice to the flavoured boiling water, reduce the flame to medium and let the rice cook 80%. We want it to finish getting cooked with the veggies. It’s ready when the grains look done but when you taste a few grains they have a bite to them. Once cooked, we use the rice to start the biryani layering

Biryani Marinade

• Now make the marinade by mixing 1 cup plant-based yoghurt with the ginger-garlic paste (or minced ginger and garlic), minced green chillies

• Add turmeric, Kashmiri red chilli powder, 2-3 tbsp biryani masala, salt, freshly chopped coriander, chopped mint leaves, 2 tbsp of fried onion oil (birista oil) and whisk until smooth.

• Add the veggies (potatoes, carrots, green peas) and rehydrated soy protein to this and coat with your hands.

• Set aside to marinate for at least an hour.
• Transfer the marinated veggies and soy protein, along with the marinade, to a large heavy bottom pot.

• Cook on a medium flame, This step is to cook the yogurt, not the veggies. So, stop cooking when you see the oil separate from the sauce. Check for salt and salt it if required. Check for flavour and add more biryani masala if required. Add chopped lint leaves, coriander leaves and fried onions and set it aside.

Layering

For making the vegetable base and layering rice – Please note the weight of rice should be more or less equal to the weight of veggies and soy protein.

• Once you remove the rice with a slotted spoon and carefully place them over the cooked veggies in the large pan.

• Top with more chopped mint and coriander leaves, and fried onions and pour over 2-3 tbsp of soaked saffron milk.

• Cover with a lid so that the ends are well sealed. Cook on high flame for about 5 minutes and then 15-20 minutes on low flame.

• Turn off the heat and let it sit for at least 25 minutes. This is crucial to let the flavours settle down.
• Finally, serve with raita, and some more fried onions on top, and enjoy! You deserve it because you went through all that and remained patient 😉

Helpful tips:

• Letting the biryani sit for some time after cooking allows the flavours to meld together and distribute evenly throughout the dish. This process, known as “dum,” helps to enhance the taste and aroma of the biryani, making it more flavorful and aromatic.
• Additionally, allowing the biryani to rest also helps to ensure that the rice grains absorb the flavours of the spices and vegetables, resulting in a more flavorful and cohesive dish.

And Voila! You have now easily learnt the art of making biryani, something that is considered one of the most difficult recipes to master. Of course, the biryani will taste different every time you make but once your hand sits, it’s a piece of cake. I do agree that it will be difficult the first time around, but with practice, you will get better at it.

Recipes where you can make use of this delicious creamy soy yoghurt:

1. Chaas or buttermilk
2. Fluffy rice
3. Mint Corriander Chutney with Soy Yoghurt

Vegan Biryani Mughlai Style

Ingredients1x2x3x

For Biryani Masala spice blend

• 10-11 green cardamoms
• 4-5 dried red chilies
• 1 tsp black cardamom
• 2-3 tej patta/bay leaves
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp cloves
• 1 cinnamon stick dalchini
• 1 tbsp black peppercorns
• 4-5 strands of mace javetri
• 1/4 teaspoon ground nutmeg
• A few tbsp of dried Kasuri methi
• 1/2 tsp turmeric

For cooking rice – Serves 3 to 4

• 500 g/1 lb/ 2 cups standard measuring cup of long-grained Basmati rice

• 2 tablespoons salt

• 2 dried bay leaves

• 1 cinnamon stick dalchini

• 3 to 4 green cardamoms

• 8 to 10 cloves

• 1 tablespoon lime/lemon juice

• 1 tablespoon oil

• For making Barista:

• 2 large onions sliced lengthwise

• Oil for frying the onions

For making the vegetable base and layering of rice

• 150 g dehydrated soy protein rehydrated in boiling water and excess water squeezed out. (Substitute with 1 block of tofu, sliced into cubes)
• 300 g Vegetables peeled and chopped (potatoes, carrots, green peas)
• 1 cup plain unflavoured plant-based yogurt
• 1 tablespoon Kashmiri red chilli powder
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2-3 green chilli peppers minced
• 1 tablespoon oil or ghee for veggie base
• 20 to 30 fresh mint leaves
• 1 Handful Coriander leaf stalks
• Few threads of saffron
• 2-3 tbsp plant-based milk

Instructions

• Start by dry roasting all the whole spices for the Biryani masala (except the kasuri methi and nutmeg) on a low flame, until the spices become aromatic and slightly change colour.
• Remove them from the heat and transfer them to a bowl. Add the kasuri methi and grate 1/4 of the nutmeg onto it and set aside to cool.
• Once cooled, Add 1/2 tsp turmeric and grind everything to a fairly fine powder. Your Biryani Masala is ready!
• Heat a deep pan with oil. On medium-high temperature, fry the sliced onions until they turn golden brown. This could take up to 15 minutes, so be patient with it.
• Once they change colour, remove them from the oil with a slotted spoon and spread them on a large tray lined with paper towels to drain the excess oil. Set a few tbsp of the birista oil aside for the marinade.
• Now make the marinade by mixing 1 cup plant-based yogurt with the ginger-garlic paste (or minced ginger and garlic), minced green chilies, turmeric, Kashmiri red chili powder, 2-3 tbsp biryani masala, salt, freshly chopped coriander, chopped mint leaves, 2 tbsp of fried onion oil (birista oil) and whisk until smooth.
• Add the veggies (potatoes, carrots, green peas) and rehydrated soy protein (or soy chunks) to this and coat with your hands.
• Set aside to marinate for at least an hour.
• In the meantime, rinse long-grained basmati rise 5-6 times until the water runs almost clear.
• Then soak the rice in fresh water for 30 minutes.
• Take a mini bowl and add a few strands of saffron and a few tablespoons of warm plant-based milk to it and let it soak.
• Once the veggies and soy protein have marinated for an hour, bring a large pot of water to boil and add whole spices (cardamom, dalchini (sub with cinnamon stick), bay leaf, cloves) and lemon juice to the water and salt it enough that it tastes like sea-water.
• Transfer the marinated veggies and soy protein, along with the marinade, to a large heavy bottom pot.
• Cook on a medium flame, This step is to cook the yogurt, not the veggies. So, stop cooking when you see the oil separate from the sauce.
• Check for salt and flavour and add more biryani masala or salt if required.
• Add chopped lint leaves, coriander leaves and fried onions and set it aside.
• In the meantime, the water would have started boiling. Add the soaked rice to the flavoured boiling water, reduce the flame to medium and let the rice cook 80%. We want it to finish getting cooked with the veggies.
• Remove them with a slotted spoon and carefully place them over the cooked veggies in the large pan.
• Top with more chopped mint and coriander leaves, fried onions and pour over 2-3 tbsp of soaked saffron milk.
• For making the vegetable base and layering rice – Please note the weight of rice should be more or less equal to the weight of veggies and soy protein.
• Cover with a lid so that the ends are sealed and cook on high flame for about 5 minutes and then 15-20 minutes on low flame.
• Turn off the heat and let it sit for at least 25 minutes.
• Finally, serve with raita, and some more fried onions on top, and enjoy!

If you’ve been eager to try those adorable potato dumplings that resemble cute little mushrooms, taking social media by storm, I’ve got a unique recipe. The main differences in this recipe are the use of gram flour (besan) as a binding flour and the addition of a unique spice blend. You are in for a treat with these Spicy Viral Potato Dumplings – Vegan, Indian Style!

Here’s a recipe that won’t fail you. I’ve been seeing this recipe everywhere and it has been going viral, so I tried it out. Turns out, not so great 😛 Sorry, but not so sorry. I love potatoes, so this was a shocker to me. So I worked to make it better and let me tell you. I have it!

What is Panch Phoron?

Panch Phoron is a unique blend of five whole spices commonly used in Bengali cuisine, particularly in the eastern regions of India and Bangladesh. The name “Panch Phoron” translates to “five spices” in English. The spice mix typically consists of equal parts of the following seeds:

1. Fenugreek Seeds (Methi): These small, amber-coloured seeds have a slightly bitter and nutty flavor, adding depth to the spice blend.
2. Nigella Seeds (Kalonji): Also known as black cumin or onion seeds, these tiny black seeds have a distinct, peppery flavor with hints of onion and oregano.
3. Cumin Seeds (Jeera): Cumin seeds have a warm and earthy flavor profile, often used in various cuisines around the world for their aromatic qualities.
4. Mustard Seeds (Sarson/Rai): Mustard seeds come in different varieties, such as black, brown, and yellow. They contribute a pungent and slightly sharp flavor to the spice blend.
5. Fennel Seeds (Saunf): Fennel seeds have a sweet and anise-like flavor, lending a refreshing and aromatic note to the Panch Phoron blend.

When used in cooking, Panch Phoron is typically added to hot oil at the beginning of the cooking process. The spices release their flavors and aromas as they infuse the oil. Panch Phoron is commonly used in dishes like vegetable curries, lentils, pickles, and chutneys.

The combination of these five spices in Panch Phoron creates a delicious blend of flavors, making it a popular and essential ingredient in Bengali cuisine.

Substitutes

1. Binding Flour: Instead of using cornstarch as the binding flour in the recipe, you can use gram flour (besan) as a flavorful alternative. Gram flour not only adds a delightful nutty taste but also contributes a hit of plant-based protein, making it a nutritious substitute.
2. Panch Phoron: You can create a similar blend by combining the individual spices in equal parts. To make your own Panch Phoron substitute, mix fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. This blend will provide a similar aromatic and flavorful touch to your dish.
3. Asafoetida: This adds a punch of umami to whatever dish you create, and you find it easily in any Indian store. If you don’t have access to this, then skip it and maybe use a bit of veggie broth powder, mushroom powder, or a splash of soy sauce to add some umami to this dish.

How to make Spicy VIral Potato Dumplings?

1. Start by peeling and chopping the potatoes into 1/2-inch pieces. Place them in a pot of salted water and boil for approximately 15 minutes, or until the potatoes are tender.
2. Once the potatoes are cooked, drain them and transfer them to a metal sieve. While the potatoes are still hot, press them through the sieve using a wooden spatula. This step ensures a smooth and lump-free potato mash.
3. In a mixing bowl, combine the mashed potatoes with gram flour, a teaspoon of salt, and mix well. The dough might be slightly crumbly due to the lack of gluten, but don’t worry. As you shape the dumplings, it will come together.
4. Wet your hands and break off a lime-sized portion of the dough. Shape it into your desired form, such as the viral mushroom look. To achieve this shape, gently press the dough ball onto the oiled mouth of a glass bottle.
5. In a separate pan, bring enough water to a boil and add a tablespoon of salt. Carefully place the potato dumplings into the boiling water and cook for about 2 minutes. It’s important to remove them promptly using a slotted spoon to prevent them from becoming soggy. Allow them to drain.
6. Heat a wok or pan over medium-high flame and add 4 tablespoons of oil. Once the oil is hot, add a tablespoon of Panch Phoron spice blend. Let the seeds pop and turn golden brown.
7. Add the chopped garlic to the pan and cook until it turns golden, being careful not to let it become brown.
8. Sprinkle in the red chili powder and asafoetida (hing), allowing them to sizzle for a few seconds.
9. Carefully add the cooked potato dumplings to the pan and gently mix them with a spatula, ensuring they are coated with the aromatic spice mix.
10. Turn off the heat and garnish the dish with freshly chopped coriander. Squeeze some fresh lemon juice over the dumplings for a burst of freshness.
11. Serve the spicy viral potato dumplings hot and savor the delightful flavors and textures.

Other recipes to try out:

• Upma Semolina Gnocchi Balls
• Lemon Rice Recipe
• Ven Pongal
• Vegetable Upma

Spicy Viral Potato Dumplings

Ingredients1x2x3x

• 4 large potatoes 5-6 medium
• 1 cup Gram flour/Besan sub with chickpea flour
• 4 tsp oil
• 1 tbsp Panch Phoron (equal quantities of fennel seeds, fenugreek seeds mustard seeds, cumin seeds, and nigella seeds)
• 3 cloves Garlic chopped finely
• 1 tsp Red chilli powder sub with paprika if you don’t like heat
• ½ tsp Asafoetida/hing
• Chopped coriander optional

Instructions

• Peel and chop the potatoes into 1/2 inch pieces. Boil them in salted water for about 15 minutes.
• Remove and press them through a metal sieve with the help of a wooden spatula. Make sure the potatoes are hot when you are doing this to help them pass through the sieve better.
• Once all the potatoes are passed through, you will get a lump-free potato mash. Add gram flour , a teaspoon of salt, and mix well. Knead this into a pliable dough. It won’t be super tight and might even be a bit crumbly, but don’t panic. It’s just the lack of gluten, and once you start shaping the dumplings, it’s all going to work out.
• Wet your hands and break off a lime sized ball. Form it into a desired shape, I went for the viral mushroom look. Oil the mouth of a glass bottle and press it into the ball gently to form the shape.
• Take a pan and bring enough water to a boil. Add a tbsp of salt to it. Add the potato dumplings to this and boil for about 2 minutes Take them out with a. slotted spoon immediately and let them drain (any longer and they will turn soggy).
• Now take a wok/pan and add a 4 tbsp oil to it and heat it on medium-high flame.
• Add a tbsp of Panch Phoron to this. Let the seeds pop and turn golden brown in colour.
• Now add the chopped garlic to this and cook until they turn golden, but not brown!
• Then, add the red chili powder, asafoetida/hing to this, and let sizzle for a few seconds.
• Now add the potato dumplings and mix gently with a spatula. Let the spice mix coat the dumplings.
• Turn off the heat and add chopped coriander to this. Also, squeeze some fresh lemon juice on top.
• Serve hot!

Nutrition

Bharwa Bhindi - Spicy Okra Recipe

Ingredients1x2x3x

• 350 g Okra/Lady’s finger/Bhindi
• 2-3 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp Hing/Asafoetida
• Spice mix:
• 1 tsp ground fennel seeds
• 1/2 tsp Kashmiri Red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp ground coriander seeds
• 1 tsp salt
• 1/2 tsp Garam masala
• 1 tsp amchur powder
• 3 cloves of garlic minced or 1 tsp minced garlic

Instructions

• Wash the okra and pat dry with a dry kitchen towel. You don’t want extra moisture on the okra, to prevent it from getting slimy.
• Cut off the tip and the bottom of the okra and gently slice through the centre, lengthwise to create a slit to stuff the spiced mixture.
• In a separate bowl, mix together the ground spices (fennel, turmeric, red chilli powder, coriander, amchur, garam masala), salt, and minced garlic.
• Mix them well, using your fingers if necessary.
• Now take each okra and with the help of a mini-spoon, fill the okras individually with the spice mix.
• Now take a shallow large pan (cast iron, if possible) and heat 2 tbsp mustard oil in it.
• On a medium to low flame, add cumin seeds to this and let it sizzle, once it starts changing colour, add asafoetida/hing to this and let it sizzle for a few seconds.
• Then add the okra one by one, placing each of them next to the other, not overcrowding the pan so that each okra touches the bottom of the pan.
• Cook on low-med flame for 2-4 minutes, lightly stirring.
• Cover with a lid and cook for 4-5 minutes, stirring occasionally.
• Uncover and cook on a medium flame for a few more minutes, until the colour changes dark green and you start to have slightly charred spots on the bhindi.
• Remove from the flame and serve hot with roti and daal.