Today I am sharing another yummy recipe for all the bhindi lovers. I am sure many of you love bhindi. My family loves Bhindi in all forms be it dry sabzi ,stuffed, gojju or sambar.
Nutrition Source :Wikkipedia
Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium (table).
Did you know Okra leaves are edible ? It can be used in Salads. This is one of the most commonly consumed vegetable in all Indian Household. One of my favorite breakfast combo is Akki Rotti (Rice flour Pancakes ) with Bhindi Gojju.
Recipe for Bharwan Bhindi /Stuffed Okra:
25 Bhindis / Okra(i have used small ones)
1.5 Cups Paneer crumbled
2 Onions finely chopped
1/2 Tsp Ginger Garlic Paste
1 Tsp Khandeshi Garam Masala (You can use normal garam masala)
1/2 Tsp Red Chilli Powder
1 /2 Cup Coarsely ground roasted peanuts
Salt to taste
1 Tsp Jeera
1/2 Tsp Khus Khus
1/4 Tsp Roasted Sesame seeds (for garnish)
2 Tbsp Oil
Wash the fresh bhindi and pat dry . Slit them and keep it aside.In a pan dry roast peanuts and coarsely grind it and keep it aside.
For the Stuffing:
Heat a wide bottom pan. Add tsp oil.Add /2 tsp jeera .Roast for a few seconds and add chopped onions and ginger garlic paste.Roast the onions untill they turn golden brown.Once the onions change colour add chilli powder,salt to taste and khandeshi garam masala. Once the masala is cooked add crumbled paneer and cook for about 8-10 mins until all the ingredients blend well.Lastly add the coarsely ground peanuts and khus khus.Mix well and switch off the flame after 3 mins.
Stuffing is ready.Stuff the bhindi with this filling.
Heat another wide bottom pan. Add remaining oil and jeera. Now place the stuffed bhindis . Sprinkle some salt as required.Roast them on medium flame.Repeat the process for all the remaining stuffed bhindis. Once done garnish with roasted sesame seeds and serve hot with Rotis or Rice.