Besanwali Bhindi

1. 1

   Trim off the ends of the okra and make a slit in one side of each okra pod without cutting through.

2. 2

   Set aside in a bowl.

3. 3

   In a small bowl, combine the salt, turmeric, garam masala, cumin, amchur, fennel, chile powder, and coriander.

4. 4

   Stuff the spice mixture into the slits in the okra.

5. 5

   Sprinkle the remaining mixture (if any) over the okra and drizzle with 2 tablespoons of the oil.

6. 6

   Stir and set aside.

7. 7

   Place a nonstick saute pan over medium heat and add the remaining 4 tablespoons (50 ml) oil.

8. 8

   When small bubbles appear at the bottom of the pan, add the kalonji and saute for 30 seconds or until fragrant.

9. 9

   Add the shallots and saute for 1 minute.

10. 10

    Add the stuffed okra and saute for 2 to 3 minutes.

11. 11

    Add the besan and saute for 1 to 2 minutes.

12. 12

    Lower the heat to low, cover, and cook, stirring occasionally, for 6 to 8 minutes or until the okra is tender.

13. 13

    Transfer to a serving bowl and serve hot as a side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.