How to make Bhindi Ravaiya - Lady fingers stuffed with Indian spices
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bhindi, Coconut Scraped
Cuisine : Maharashtrian
Course : Main Course Vegetarian
Bhindi Ravaiya Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
For more recipes related to Bhindi Ravaiya checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Vellankani Sundal, Aloo Gobhi Adraki, Baingan Bharta With Soya Granules, Kakkarkai Pullusu.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhindi Ravaiya Recipe
Bhindi 500 grams
Coconut Scraped 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Fresh coriander leaves chopped 4 tablespoons
Green chilli paste 1 teaspoon
Coconut scraped 1/2
Salt to taste
Lemon juice 1 tablespoon
Turmeric powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Method
Step 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.
Step 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.
