Tofu Stuffed Bhindi
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 30647 times
A bhindi curry, which becomes rather exotic-thanks to the interesting grated tofu stuffing. The onions are grated to give a smooth texture to the gravy. If made as a sukhi (dry) subzi by simply cooking in oil without the masala, it makes for a great snack too.
- Wash, dry and slit the ladies fingers lengthwise. Keep aside.
- Stuff each ladies finger with a little stuffing. Keep aside.
- Heat 1½ tablespoons of soya oil in a kadhai, add the ladies fingers and cook until slightly soft. Remove the ladies fingers and keep aside.
- Heat the remaining ½ tablespoon soya oil in the same kadhai, add the onions and sauté till the onions turn golden brown in colour.
- Add the ginger-garlic paste, chilli powder and 1 tablespoon of water and sauté for a few minutes.
- Add the tomatoes, garam masala and salt and cook for 5 to 7 minutes.
- Sprinkle a little water, add the sautéed ladies fingers and cook for another 5 minutes.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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