Meena's Taste Mantra

Bharvi Bhindi - A delicious tawa fried Stuffed Okra!

Amma learnt how to make Bharvi Bhindi from my train friend's wife! The story of my train friend is amazing! Amma and I were returning from Bengaluru to Mumbai during my summer vacation by Udyan Express in late 1980's. Our co passenger happened to be an AFMC Cadet - my train friend. Initially I addressed him as Uncle and Uncle taught me many card tricks and I hogged on his walkman for the rest of the journey! It was like he was a family member and we also exchanged our respective postal address. Once he got off at Pune, I climbed up to his berth to take my last snooze before Mumbai arrived and there on the berth I found his bunch of keys! In those days since there was no mobile to immediately inform, once we reached home, we called him informed about the keys and then sent them across through registered post! Thus the beginning of our family friendship and indeed the key to this friendship was a bunch of keys!

Thereafter this Uncle become my dearest brother and buddy, with his parents and his younger brother visiting us when they were in Mumbai and we visiting them while at Bengaluru.

After my this brother's marriage he was posted at Ojhar and his wife (my bhabhi) was travelling alone from Bengaluru to Mumbai and then Ojhar. Bhabhi stayed with us while in Mumbai and that is when she made this lovely Bharvi Bhindi for dinner one day. We all loved this and Amma had eagerly jotted down the recipe!

From then whenever we find lovely fresh small Bhindis in our local market, we get them to make this lovely dish!

INGREDIENTS

20 Bhindi | Lady'sfinger | Okra, small uniform sized

For Masala Mixture

2 tblsp Peanut

1/2 tsp Haldi | Turmeric Powder

1 tsp Red Chilli Powder

1/2 tsp Salt | To taste

1/2 tsp Saunf | Fennel Powder

A pinch Hing | Asafoetida Powder

For Tempering

1 tsp Oil

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal

METHOD

Preparing Bhindi

Wash the bhindi well. Spread them on a kitchen towel and gently wipe them dry. This is important. The bhindis must be dry.
Trim both ends.
Slit bhindi with a sharp knife such that the bhindi is still whole and not cut into two parts. The slit is to enable stuffing the masala mixture.

Preparing Masala Mixture

Dry roast Peanut.
Grind the peanut and all the other ingredients mentioned for Masala Mixture to a coarse powder. Keep aside.

Stuffing the Bhindi

Stuff each bhindi with the Masala Mixture and keep aside.

Preparing Bharvi Bhindi

In a non stick kadhai, heat oil and add rai and urad dal.
As the rai crackles, gently place the stuffed bhindi inside the kadhai and give it a gentle toss so that the tempering gets coated on the bhindi.
Spread the bhindi across the surface of the kadhai.
Cover cook on low flame for 5 to 6 minutes. In between check the bhindis and stir them a bit.
Once done, transfer to a serving plate.

Serve hot with Roti | Paratha | Puri | Rice.

We relished Bharvi Bhindi along with Bajra Jowar Wheat Roti. Appa loves to snack on these and he says these make a great Starter!

We have used:

1. Sundrop Heart Oil

2. LG Hing Powder

3. Tata Salt Lite

4, Everest Tikhalal Red Chilli Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.