Bhinda Sambhariya (Gujarati Style Stuffed Okra)

Okra is my favorite vegetable. It surprises me, as almost everyone, when I say this because I am known for my picky habits where many food items are concerned. 


The humble okra however, to me, tastes good in all forms. The only issue I have with it is, you start out with a lot of okra and after cooking it shrinks to half the quantity! What a loss! One way I make it often is okra smothered in coconut or another is the 'upvaas' or the fasting version, which is a peanut based curry version. But the stuffed version, I believe takes it to the next level! Stuffing does that to most things, doesn't it? Take for example the everyday humble Roti (Indian flat bread) and the big fat potato, match the two, add some spices and viola!you have Aloo Paratha! or, or... take Paav ( bread / burger buns) and use this recipe to transform it into one of Mumbai's favorite street food! See what I mean?


The same theory applies to okra, now there are so many combinations of stuffed okra, what appealed to me about the recipe I am going to present, is the simple list of ingredients and  how well balanced they are to create a harmony in your mouth. The second reason why I zeroed down on this version, it has coconut, an ingredient I indulge in, when the hubby is away from home. he has a psychological allergy to coconut, and this recipe packs in a lot of that! 


Tarla Dalal works her magic with this stuffing and the slightly sweet taste, the natural one in coconut and the added sugar and with the heat coming from ginger and green chilies, cilantro lends flavor and lemon juice the tang! What's not to like?


Here's what you need, right from the Mistress of Gujarati food :



2 cups Okra / ladies finger (bhindi)
1/4 cup oil
1/2 tsp Asafetida (hing)

For the filling

6 tbsp Grated Coconut (fresh or frozen)

6 tbsp chopped Cilantro(dhania)

3 tsp sugar

1 tsp Ginger-Green chilli paste

1 tsp Turmeric powder (haldi)

2 tsp Coriander-Cumin seeds (dhania-jeera) powder

1 tsp Garam masala

1 tbsp Sesame seeds (til)

2 tbsp lemon juice

2 tbsp oil - I skipped this

Salt to taste

Wash and cut the ladies finger into 50 mm. (2") pieces and slit lengthwise carefully, so that the segments do not separate. Or choose tender small Okra pods.

Fill each ladies finger with a little of the prepared filling and keep aside.

Heat the oil in a kadhai and add the asafetida. A cast iron skillet works well.

Add the stuffed ladies finger and mix well.

Cover and cook on a medium flame for 15 to 20 minutes or till the okra is cooked, while stirring occasionally.

Serve hot.

Note:
You can also add 2 tbsp of coarsely ground peanuts to the filling.