Recipe By : KalyaniIngredients to make Jain style Bharwa Bhindi:
Bhindi / Lady's finger - 150 gms
Oil - 5 - 6 tsp
Salt to taste
Jaggery / Sugar - 1/2 tsp (optional)
Kasuri Methi - crushed - 1 TBSP
Tempering : cumin seeds, curry leaves,
mustard seeds
Oil - 5 - 6 tsp
Salt to taste
Jaggery / Sugar - 1/2 tsp (optional)
Kasuri Methi - crushed - 1 TBSP
Tempering : cumin seeds, curry leaves,
mustard seeds
Garnish - green Coriander , grated coconut + nylon sev (opt)
Dry masala powders (each about 2 TBSP, except turmeric & chilli powder):
Cumin Powder
Coriander Powder
Amchur / Dry Mango Powder
Turmeric - 1/2 TBSP
Chilli powder - 1 TBSP
Method to make Jain style Bharwa Bhindi
1. Wash and pat dry the lady's finger. Trim the top (caps) of the bhindi and make a long slit (not cutting through the whole) along the lady's finger.
Dry Spice mixture
2. Mix salt along with the dry masala powders. Add 2 TBSP of Oil + 1 tsp of water to this masala mixture, and mix well to a slurry like mixture.
Dry Spice mixture
2. Mix salt along with the dry masala powders. Add 2 TBSP of Oil + 1 tsp of water to this masala mixture, and mix well to a slurry like mixture.
3. Stuff this wet-dry mixture into each slit lady's finger and leave for 5 mins. Add kasuri methi at this stage or later. Ensure the spice mixture is not runny
In a non stick pan / kadai, heat oil and splutter the tempering - cumin, mustard seeds and curry leaves.
If you are left with any leftover masala (from the stuffing mixture), add to the sabji now and mix well.
4. Add the stuffed bhindis and lightly toss them . Cook them uncovered on medium-low flame for 10 mins (keep tossing them from time to time to cook on all sides).
5. Once the bhindis look slightly seared and brown, add jaggery, kasuri methi and coriander leaves and toss them again, taking care not to break them as they would be tender.
6. Garnish with grated coconut and nylon sev and serve hot with Rotis and Dal ! yumm !
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