Bhindi Sambhariya


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Tender ladies fingers stuffed with besan and other spices make this traditional Gujarati dish a favourite. You can also stuff onions, potatoes, tendli in the same way. I often microwave this dish. This way, the bhindi stays fresh and green in colour and also cooks quickly.

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Serves 4.
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  1. In a pan, combine the gram flour, turmeric powder, chilli powder, coriander-cumin seed powder and salt and cook over a medium flame till it is golden brown, stirring occasionally. Remove, cool and add the sugar and coriander.
  2. Trim the ends of the bhindi and slit them lengthwise.
  3. Fill these slits with the roasted gram flour mixture and cut each bhindi into 25 mm. (1") long pieces.
  4. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
  5. Add the stuffed bhindi pieces and salt and cook, uncovered, over a medium flame for 10 to 15 minutes till they are done.
  6. Serve hot.

  1. Instead of the besan add ¼ cup of grated coconut and coriander each.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 09 May 12 05:26 PM

liked it its easy and different from routine bhindi fry