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Bhindi Ravaiya

It is a flavorful Indian dish featuring lady fingers (okra) that are first deep-fried to a crispy texture, then stuffed with a savory mixture of coconut, coriander, and spices. Here's a closer look at how it's made and its unique elements.

New Update
Main IngredientsBhindi, Coconut Scraped
CuisineMaharashtrian
CourseMain Course Vegetarian
Prep Time26-30 minutes
Cook time6-10 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients

  • 500 grams lady fingers
  • 2 tablespoons oil + for deep frying
  • 1 teaspoon cumin seeds
  • A pinch of  asafoetida
  • 4 tablespoons chopped fresh coriander leaves 
  • 1 teaspoon green chilli paste
  • 1/2  cup scraped coconut 
  • Salt to taste
  • 1 tablespoon lemon juice
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder

Method

  1. Wash the ladyfingers and pat them dry. Trim, slit and deep-fry them. Drain onto an absorbent paper. For stuffing mix the chopped coriander leaves, green chilli paste, scraped coconut, salt, lemon juice, turmeric and coriander powders. Stuff this mixture into the bhindi.
  2. Heat two tablespoons of oil, add cumin seeds and sauté till it crackles. Add asafoetida and the stuffed bhindis. Cook for two to three minutes on a slow heat and serve hot.

Nutrition Info

Calories326
Carbohydrates9.6
Protein3
Fat30.6
Other Fiber2.1
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