Hello friends,
Today, I am sharing a delicious recipe with you. Stuffed vegetables are enjoyed by everyone, and they can last up to 2 days without losing their freshness. In my family, Stuffed Bhindi (Stuffed Ladyfingers) is a favorite, and today we'll make it with pickle spices.
To make Stuffed Bhindi, you'll need:
- Bhindi (Ladyfinger) - 100 grams (medium-sized and tender)
- Oil - 3-4 tablespoons
- Fennel Powder - 2 teaspoons
- Coriander Powder - 2 teaspoons
- Red Chili Powder - 1/4 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Amchur Powder (Dry Mango) - 1/2 teaspoon
- Garam Masala - 1/4 teaspoon
- Kalonji Powder
- Ginger - 1-inch piece (finely chopped)
- Asafoetida (Hing) - a pinch
- Cumin Seeds (Jeera) - 1 teaspoon
- Salt - to taste (3/4 teaspoon)
Method:
- Wash the bhindis thoroughly, cut both ends, and slit them without separating into two halves.
For Spice Mix:
- Roast asafoetida, cumin seeds, kalonji, fennel, dry mango, coriander, salt, ginger until fragrant, then grind into a powder.
- Stuff bhindis with this spice mix.
- Heat oil in a pan, add stuffed bhindis, cover, and cook on medium heat for 5 minutes.
- Flip bhindis, cover, and cook for another 2-3 minutes.
- Finally, uncover and cook on high heat for 2-3 minutes.
Your Stuffed Bhindi is ready to be served with paranthas, naan, or chapati.
Time: 25 minutes, Serves: 4
Note: I haven't prepared the spice mix this time; I already had it. Next time, I'll share the spice mix along with pictures on my blog. Thank you for reading!
🌶️🍽️
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