This is my mom’s recipe and everyone in the family loves.Whenever we have guests,this recipe is sure to be served and they too love.Even if you are a hard core non-vegetarian,you cannot resist munching these super tasty,tangy bhindis/okras.The best part is the way my mom prepares as you won’t find this style of preparing stuffed okras commonly.So,let me share my mom’s recipe with you.
Preparation Time:15 minutes
Cooking Time:30 minutes
250 grams Bhindi/Okra (washed)
1/2 cup Yellow Mustard seeds
3-4 garlic pods
1/2 tsp Fenugreek seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tbsp Mustard oil
1/2 cut lemon
Salt to taste
Make long slits in the bhindi/okra lengthwise and keep aside.
Heat a pan in medium and add mustard oil.When the oil gets hot, add fenugreek seeds for tempering.
In a mixer jar,grind yellow mustard seeds,garlic pods to a fine paste. Add this mixture to the pan and fry.Now add turmeric powder, red chilli powder, coriander powder and salt and fry thoroughly.Add tomato puree and mix.Fry them till the oil starts to separate and a fried mustard fragrance starts to come.Remove from heat and squeeze some lemon juice over the mixture and mix.
Using a spoon, add this mixture into the slits of the okra/ bhindi.
Shallow fry these stuffed bhindis/okras in mustard oil. Cover and fry them in low heat till they look soft,tender and cooked.
The soft and tangy stuffed mustard bhindi/okra is ready.
Serve hot with fried rice or roti.