Bhinda na Ravaiya
Author: 
Cuisine: Gujarati
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb. bhinda (okra)
  • 3 tablespoons olive oil
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ⅛ teaspoon garam masala
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
Directions
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okras into half. Make a cut in okra almost to half point on one side and another cut almost to half point on other side in opposite direction. Repeat the same with remaining okras.
  2. Combine stuffing ingredients into a medium mixing bowl. Gently widen okra on one side and stuff it by gently pushing stuffing down by hand. Repeat the same on other side. Try not to break it and not over stuffed it. Repeat the same with rest of okras. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange stuffed okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook until tender, 10 to 12 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
  4. Serve warm with any Indian flat bread.
Easier Method:
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okra into half. Cut okras into quarters.
  2. Combine stuffing ingredients into a medium mixing bowl.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook for 5 minutes. Uncover pan, stir okra and sprinkle stuffing on top of okra evenly. Initially okras will be slimy but as it cooks it will become less slimy. Cover the pan and let okras cook until tender, 6 to 7 minutes, stirring gently few times. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
  4. Serve warm with any Indian flat bread.
Recipe by Lovely Masala at http://www.lovelymasala.com/ravaiya-bharelu-shaak/