Wednesday, 28 October 2009

Bharva Bhindi


1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice

For stuffing:

1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste


Make one slit on each bhendi and set side.
Heat 1 tbsp of the oil and fry the stuffing masala till well browned.
Not more than a minute.
Stuff each bhendi with this masala and keep the remaining aside.
Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
When the onions start browning, add the remaining masala and the bhendi pieces.
Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
Keep turning occassionally.
When the bhendi is done, take off the stovetop and sprinkle the lemon juice.
Mix well.
Serve hot with chapati/rice and dal.

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