Indian Cuisine : Stuffed Spicy Okra Recipe | Vegetarian Recipes : Bhindi Masala Bharwan

Indian Cuisine : Stuffed Spicy Okra Recipe | Vegetarian Recipes : Bhindi Masala Bharwan:-

Indian cuisine is one of the widest cuisine of the world. Indian cuisine though contains both the vegetarian and non-vegetarian cuisines, but mainly known across the world for wide range of vegetarian cuisines. Uniqueness of Indian cuisine is the extensive use of a wide range of herbs and Indian spices along with vegetables and fruits. Indian culinary history date back thousands of years and has been passed generation to generation by live demonstration and daily cooking practice for family.

Okra, also known as Lady’s finger is called Bhindi in India in Hindi. Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium.

Indian Stuffed Spicy Okra Vegetable Recipe:-

Ingredients:-
1. Fresh Green Okra : 250 gm (slit lengthwise)
2. Fresh Green Chilli : 2 nos. (slit lengthwise and cut in medium size)
3. Onion : 1 (medium size) (thinly sliced)
4. Salt : as per taste
5. Coriander Powder : 2 teaspoon
6. Red Chilli Powder : 1/2 teaspoon
7. Dried Mango Powder : 1/2 teaspoon
8. Turmeric Powder : 1/4 teaspoon
9. Cooking Oil : 2 table spoon

Cooking Method:-
1. Mix all the dry spices in a bowl. This mixture will use to stuff Okra.
2. Stuff Okra with this dry spices mixture and keep aside.
3. Take 2 tablespoon oil in a cooking pan and heat it.
4. Add stuffed Okra to the hot cooking oil. Stir well so that Okra should not stick to the bottom of the cooking pan.
5. After 2 minutes, add sliced Onion and Green Chilli in it and again stir well. Let it cook on medium flame for 5 minutes. Meanwhile stir it once or twice gently so that Okra and spices should not stick to the bottom of the cooking pan.
6. If Okra starts to cut easily by spoon or spatula, it means Okra is perfectly cooked. Otherwise leave it on medium flame for another 2 minutes.
7. Serve hot in main course with Roti.

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