Stuffed Bhindi Recipe

Hello friends,

Today, I am sharing a delicious recipe with you. Stuffed vegetables are enjoyed by everyone, and they can last up to 2 days without losing their freshness. In my family, Stuffed Bhindi (Stuffed Ladyfingers) is a favorite, and today we'll make it with pickle spices.

To make Stuffed Bhindi, you'll need:

• Bhindi (Ladyfinger) - 100 grams (medium-sized and tender)
• Oil - 3-4 tablespoons
• Fennel Powder - 2 teaspoons
• Coriander Powder - 2 teaspoons
• Red Chili Powder - 1/4 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Amchur Powder (Dry Mango) - 1/2 teaspoon
• Garam Masala - 1/4 teaspoon
• Kalonji Powder
• Ginger - 1-inch piece (finely chopped)
• Asafoetida (Hing) - a pinch
• Cumin Seeds (Jeera) - 1 teaspoon
• Salt - to taste (3/4 teaspoon)

Method:

1. Wash the bhindis thoroughly, cut both ends, and slit them without separating into two halves.

For Spice Mix:

1. Roast asafoetida, cumin seeds, kalonji, fennel, dry mango, coriander, salt, ginger until fragrant, then grind into a powder.
   

1. Stuff bhindis with this spice mix.

1. Heat oil in a pan, add stuffed bhindis, cover, and cook on medium heat for 5 minutes.
   

1. Flip bhindis, cover, and cook for another 2-3 minutes.
   

1. Finally, uncover and cook on high heat for 2-3 minutes.
   

Your Stuffed Bhindi is ready to be served with paranthas, naan, or chapati.

Time: 25 minutes, Serves: 4

Note: I haven't prepared the spice mix this time; I already had it. Next time, I'll share the spice mix along with pictures on my blog. Thank you for reading!

🌶️🍽️