STUFFED OKRA ભર્યા ભીંડા નું શાક
INTRODUCTION
I have a great liking for any stuffed curry. This is because the stuffing is so much varied in different regions that the dish tastes totally different from region to region. Among my most favorit stuffed curries, Okra and Stuffed Potato and Brinjal(baby egg plant) are at top of the list.
Use of soaked and powdered dal in place of traditional Chickpea flour (Besan),
is my new creation This is one curry you should never miss to try.
STUFFED AND READY FOR FRYING PAN
FRIED AND READY TO BE SERVED
INGREDIENTS
1/2 cup Split chick pea (Channa Dal) saoked and powdered
Small tender Okra 250 gms
Onion Grated 1 medium sized
Red Chili Powder 1 tsp
cumin Powder ¼ tsp
Turmeric powder ¼ tsp
coriander powder 1.5 tsp
Dry Mango powder/Amchur 1/4 tsp
Asafoetida ¼ spoon
Salt to taste
Cooking oil 3 table spoon for tempering
cooking oil for dough 1 tsp
Cilantro for garnishing
TEMPERING
Cooking oil 1 oz
Mustard seeds 1/4 tsp
Asafoetida 2 pinches
METHOD OF PREPARATION
Cut okra at both the ends and discard the stalk. Make a long slit in the middle for the stuffing. Set it aside. Now prepare the stuffing in the following manner.
Soak Channa Dal for 2 hours. Strain and dry for 2 hours under fan. Powder in a blender. Please take care that the dal is absolutely dry otherwise it will be lumpy.
Grate the onion and add Coriander, Jeera, Turmeric and Dry mango powders and also salt to powdered dal and prepare a firm dough by mixing well.Water from onion is generally enough to make firm dough.Stuff each okra carefully.
Take oil in a Kadai /frying pan, add Mustard seeds and when they start spluttering ad a couple of pinches of Asafoetida.carefully place stuffed Okras at this stage. Now over a slow fire, fry them Carefully, keep turning them till they become tender and get cooked, take care not to over fry or burn them or let them stick them at the bottom of the pan. When done, sprinkle fresh coriander leaves and serve with Rotis/Paratha or with rice.
ENJOY
No comments:
Post a Comment