This is definitely a rich one! Once you try this stuffing, you will give up your other mundane bhindi subzis. It is an excellent combination with roti. I had this dish first when my friend’s aunt packed this along with rotis for our train journey. She had given us fairly big portions, but my friend and I licked it clean in a single sitting. First thing we did after finishing it was call up my friend’s aunt and get the recipe. The unusual ingredients (copra and peanuts) turn the otherwise dull bhindi into an exotic dish. Here is how to make it.
Ingredients:
Bhindi/okra/lady’s finger – 250 gms
Copra/dried coconut kernel shavings – 1 cup
Peanuts – 1/2 cup
Garlic pod (medium sized) – 1
Chilly powder – 1 tsp
Cooking oil – 1 tbsp
Salt – as needed
Preparation Time: 10 mins
Cooking Time: 15 mins
Serves 2
Method:
The okra that you choose for this subzi should be of small size. Use only the tender ones. Make sure that you wash them thoroughly and pat dry. Remove both the ends and make a single slit on the okra ensuring that it does not split into two. Okra is a favorite hideout for worms! So make sure that you check for any dirt or worms. Keep aside.
Slice the copra into small, even pieces. In a thick bottomed pan, dry roast the copra pieces until golden brown (for around 5 minutes). Remove from fire. Dry roast the peanuts in medium fire for around 5 minutes. When the peanuts start changing color, remove from fire. Grind the roasted peanuts, copra, garlic pod, and chilly powder in a blender to make a coarsely ground powder.
In a pan, pour one tbsp oil and add the slit okra. Close with a lid and cook for 3 minutes in medium fire. Stir occasionally. When the okra is half cooked, add the the coarsely ground powder. Add the required amount of salt, stir, and close with a lid. Cook for 5 mins in medium fire. Stir occasionally. Stuffed okra is ready. Serve hot with warm rotis. Since this is a dry subzi, you may serve it along with dal.
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Ingredients:
Dry roast the methi seeds in a pan and powder it. Heat oil in a pan and add the mustard seeds. Let it crackle. Add a little asafoetida. To this, add the chopped raw tomatoes, salt, turmeric powder, and let it cook. After about five minutes, when the tomatoes cook (show signs of peeling), add the red chilly powder, roasted methi powder, and the remaining asafoetida.
Most pickles that are made during the yearly mango or gooseberry season are shelved in a cool, dry, dark place and untouched for months before they taste their best and are ready for consumption. But some pickles (especially the ones made during Malayali weddings and special occasions are made just the day before). This is one of those ready-to-eat kinds. It does not have a very long shelf life – lasts a week at the most. Hope you like it!