Bhindi Ravaiya Lady fingers stuffed with Indian spices This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Sep 2014 in Recipes Course New Update 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 Advertisment 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 Advertisment 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. 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 #Asafoetida #Coriander powder #Cumin seeds #Green chilli paste #Lemon juice #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article