Bhindi Ravaiya Recipe - Lady fingers stuffed with Indian spices

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Main Ingredients : Ladyfingers (bhindi), Oil

Cuisine : Maharashtrian

Course : Main Course_Veg

Bhindi Ravaiya

Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

Bhindi Ravaiya Recipe - How to make Bhindi Ravaiya

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Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Ladyfingers (bhindi) 500 grams

  • Oil 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.

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