Ingredients:
- Ladies finger (Bhendi) - 200 gms
- Oil -3-4 tbsp
- Mustard seeds - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Asafoetida - 1/4 tsp
- Coriander leaves - little
Stuffing masala:
(To be growned coarously).
- Roasted peanuts - 1/4 cup
- Garlic - 2-3 flakes
- Chopped coriander leaves - 1/4 cup
- Green chillies - 2 (chopped)
- Grated coconut - 1/4 cup
- Dhania-jeera powder - 1 tsp
- Goda masala - 2 tsp
- Garam masala powder - 1/2 tsp
- Lemon juice - 1/2 tsp
- Sugar - 1/2 tsp
- Salt - as required
Preparing the stuff:
Heat a pan & add peanuts in a low flame. Roast the peanuts till they are crunchy & golden. Then keep aside & allow them to become cool. Spread the bhendi on a plate, cut off the crown & base of the bhendi with a knife. Give a slit on one side. Make slits on all the bhendi & keep aside.
Then in a mixer, add the roasted peanuts, green chilli, garlic, coriander leaves & grated coconut. Without adding water, coarously grain & keep the mixture. On that mixture, add dhania-jeera, goda masala, garam masala, lime juice, sugar & salt. Mix it very well. Now stuff this mixture in each bhendi very well.
Method:
Heat the oil in a frying pan & add mustard seeds. When it crackles, lower the flame & add turmeric & a pinch of asafoetida. Mix well & add the stuff bhendi. Cover the pan with the lid. In between stir well. If the mixture looks dry or gets too brown, sprinkle some water & continue to cook. When the bhendi is half cooked, add the remaining ground masala along with little water, if required. Cover & cook in a low flame. The subji should be dry if cooked. When the subji becomes roast & dry, remove from the gas. Garnish with fresh coriander leaves. Serve with roti or rice.