Chatpati Bharwan Bhindi Recipe | Quick Sookhi Bhindi | चटपटी सूखी भरवां भिंडी | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Wash the okra, pat dry, and air-dry under a fan for 4-5 minutes.
2. Trim the tops and bottoms, and cut a slit in the centre of each piece. Prepare all of them this way.
3. Heat a small pan over high heat, then lower to low and add the gram flour. Stir constantly over low heat for 3-4 minutes, then transfer to a bowl.
4. Add the crushed carom seeds, crushed fennel seeds, all the powdered spices, salt and 1 teaspoon mustard oil to the bowl. Mix well.
5. The filling should hold together slightly when pressed between your fingers. Stuff each okra with the filling and also coat the outside with it.
6. Heat 2 tablespoons mustard oil in a kadai over high heat until it begins to smoke, then lower the heat and let it cool slightly.
7. Add the cumin seeds, carom seeds, asafoetida and stuffed okra, and stir well.
8. Add the turmeric, Kashmiri red chilli powder and salt, and stir well.
9. Cover and cook on low heat until the okra is cooked, stirring every 2-3 minutes so it cooks evenly.
10. Remove the lid, raise the heat to high, and stir-cook 2-3 minutes to evaporate excess moisture.
11. Finish by stirring in the fresh coriander and lemon juice.

Summarized from Your Food Lab's video. Watch it for the details.

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