Bhindi Masala Curry (Spicy Stuffed Okra Curry)

Blogging Marathon# 59: Week 3/ Day 1

Theme: Stuffed Dishes

Dish: Stuffed Bhindi Masala Curry

We are starting a new week of blogging marathon today and my theme for the week is 'Stuffed Dishes'. First up is a delicious stuffed bhindi/ okra in a tomato gravy recipe.

Recipe is from a Telugu cooking show. It looked like a show stopper and I noted it down in my book. As I was looking for dishes to make for this week, this one looked very tempting and luckily I was able to buy some nice looking okra too.

Okra/ bhindi are first sauteed until tender, then stuffed with the spice powder. When ready to eat, the stuffed bhindi are served along with a simple tomato gravy. This dish goes well with both rice and roti.

Stuffed Okra Curry

Ingredients:

• 12~15 Okra/ Bhindi
• 1tsp Cumin seeds
• 2tsp Coriander seeds
• 2~3 Dry red chilies
• 1tbsp Dry grated coconut
• 2tbsp Roasted peanuts
• 2tbsp Oil
• 1 Small Onion, finely chopped
• 2 Green chilies, slit
• 1tsp Ginger+garlic paste
• 1cup Tomato Puree
• ¼tsp Turmeric
• 1tsp Red Chili powder (adjust per taste)
• To taste Salt

Method:

1. Make the Spice powder: Dry roast cumin seeds, coriander seeds, dry red chilies until fragrant. Add dry grated coconut and roast until lightly browned. Cool and grind along with the roasted peanuts until a coarse powder forms.
2. Prep Okra: Heat 1tbsp oil in a pan, add the okra/ bhindi and saute till tender, about 12~15 minutes. Remove from the pan and wait till cool enough to handle.
3. Make a slit in the center of each okra making sure not to cut all the way through. Stuff with spice powder and set them aside.
4. Make Tomato gravy: Heat the remaining 1tbsp oil in a pan, add onion, green chilies, ginger+garlic paste and cook till the onions are lightly golden, about 5 minutes.
5. Next add the tomato puree, turmeric, salt and red chili powder; cover and simmer for 6~8 minutes or until oil starts to separate around the edges.
6. To Serve: Take the gravy in a serving bowl, add the stuffed okra and serve.

 

Lets check out what my fellow marathoners have cooked today for BM# 59.