Name: Jain Bhindi Sambhariya
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Okra, washed, dried, and slit lengthwise; 1 tbsp Gram Flour, besan, lightly roasted; 1 tbsp Desiccated Coconut, dry coconut powder; 1 tbsp Ground Coriander; ½ tsp Ground Cumin; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ½ tsp Sugar; ½ tbsp Lemon Juice; ½ tsp Mustard Seeds; ⅛ tsp Asafoetida, hing; 1½ tbsp Cooking Oil; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, finely chopped

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Wash the bhindi and wipe them completely dry with a kitchen towel. Slit each one lengthways, keeping the base intact.
In a mixing bowl, construct the dry stuffing: whisk together the lightly roasted gram flour, desiccated coconut, coriander powder, cumin powder, turmeric, red chilli powder, sugar, salt, fresh coriander, and lemon juice.
Drizzle a small portion of oil into the spice mix, rubbing it in to slightly bind the mixture together.
Methodically stuff the prepared masala mixture into the pocket of each slit bhindi.
Heat the remaining cooking oil in a wide, flat pan.
Add the mustard seeds and let them completely crackle, followed immediately by the asafoetida (hing).
Carefully align the stuffed bhindi in a single, uncrowded layer in the pan. Cover and let them steam on low heat for 5 minutes.
5 min
Remove the lid, and using tongs, delicately turn each bhindi. Scatter any residual dry masala over the top.
Cook uncovered on low-medium heat for another 8-10 minutes until the bhindi yields easily and crisps slightly on the exterior.
8–10 min
Serve immediately.

How to tell it's done

Structurally sound, tender okra holding a beautifully spiced, slightly sweet, and tangy roasted filling.

Getting it right

Tip

Moisture is the arch-nemesis of a good bhindi sabzi. Ensuring the pods are 100% dry prior to slitting is the only way to prevent a sticky, mucilaginous dish.

What to serve it with

Operates perfectly as an elevated side dish accompanying Dal-Chawal or warm, ghee-smeared Phulkas.

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Ingredients