Bharwa Bhindi Stuffed Okra with Coriander Seed
Okra slit and stuffed with a roasted coriander, fennel and chickpea flour spice mix.
⏱ 35 min · 🍽 4 servings · by Naturalition
Ingredients
- •500 g Okra
- •2 tbsp Coriander seeds
- •1 tsp Fennel seeds
- •2 tbsp Chickpea flour
- •1 tsp Amchur (dry mango powder)
- •1/2 tsp Ground turmeric
- •1/2 tsp Chili powder
- •3 tbsp Oil
- •1 tsp Cumin seeds
Method
1. Dry roast coriander, fennel and chickpea flour until fragrant, then grind coarsely with amchur, turmeric, chili and salt.
2. Wash and fully dry the okra; slit each lengthwise and stuff with the spice mix.
3. Heat oil, crackle cumin seeds, and add the okra in a single layer.
4. Cook covered on low 12 to 15 minutes, turning gently, until tender and lightly crisp.
Learn about the seeds
Who should be careful
General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition.
General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.
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