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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 |
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
- 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 |
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