Maharashtrain bhari bhendi recipe

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.