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Bhindi Ravaiya

Lady fingers stuffed with Indian spices This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Bhindi, Coconut Scraped
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Bhindi Ravaiya

  • 500 grams Bhindi
  • 2 tablespoons Coconut Scraped
  • 1 teaspoon Cumin seeds
  • a pinch Asafoetida
  • 4 tablespoons Fresh coriander leaves chopped
  • 1 teaspoon Green chilli paste
  • 1/2 Coconut scraped
  • to taste Salt
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Coriander powder

Method

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  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

Calories 326
Carbohydrates 9.6
Protein 3
Fat 30.6
Other Fiber 2.1