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Title: Bharwan Bhindi (Indian Style Stuffed Okra)
Categories: Indian
Yield: 2 Servings

1 lb Okra
3 tb Besan (chickpea flour)
3 tb Mustard oil (substitute
-with olive/vegetable oil)
3/4 c Red onions; very finely
-chopped
2 cl Garlic; very finely chopped
2 tb Coriander powder
1 ts Red chili powder; adjust to
-taste
1/2 ts Cumin powder
1/4 ts Fennel seeds; crushed
1/4 ts Turmeric powder
1 1/2 ts Amchoor (dry mango powder);
-2 ts
1/2 ts Salt
1 tb Oil
1/4 c Onions; thick sliced
-(optional)
1 tb Thick plain yogurt
1 pn Sugar

There is no substitute for amchoor or mango powder in this recipe.
You can buy it from local ethnic stores or online here.

If you want to make a vegan version of this recipe, replace yogurt
with 1 to 2 tb of water and squirt lemon juice at the end of cooking.

Thoroughly wash okra under running water. Spread the washed okra over
a kitchen towel for at least 1 hour to completely dry out. If you are
in a hurry, use paper towel to remove all moisture from it. If the
okra is not dry, it will be slimy.

Using a sharp knife, cut out the bottom of each pod and make an
incision (length wise) in the centre of the pod but not all the way
through. Set the pods aside.

In a skillet (I used my 12") or a wide kadhai, lightly dry roast the
besan on medium low heat until you smell a nice aroma. About 3 to 4
minutes. Transfer to a small bowl. Add 3 tb of oil to the skillet and
heat it up. If using mustard oil you will need to heat it just before
it starts smoking to do away the raw smell. Add the chopped onions
and garlic to it and sauté for 5 to 7 minutes or until they start
turning brownish. Reduce heat to low and add the coriander, chili,
cumin powder, fennel seeds, turmeric, and amchoor to the onions and
sauté for another 2 minutes. Add the roasted besan and salt to taste
to the skillet and mix well. Turn the heat off. Let this spice paste
(masala) cool down for 8 to 10 minutes or until comfortable to touch.

Stuff each pod with 1 ts or so of the masala and place them on a
plate. You will have leftover masala,we will use it up. Heat up 1 tb
of oil in the skillet again on very low heat and add the leftover
masala to it. Add the yogurt too sauté for 1 minute or so and place
all the stuffed okra and thick cut onion on the skillet. Try to place
them in a single layer if possible. Gently toss them so that they are
lightly covered in the yogurt. Now on medium low heat, cover the
skillet with a lid and let cook for 3 to 5 minutes until you see the
green color getting rich and the okra becoming shiny.

Remove the lid, sprinkle the sugar and continue to cook uncovered for
another 8 to 12 minutes or until tender and soft. You can gently toss
them in between. Once they are soft,crank up the heat to high &
sauté for about 1 to 2 minutes. Check the salt at the end of cooking
and adjust. Serve immediately with hot flat breads.

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
bharwaan-bhindi---indian-stuffed-okra.txt>

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