Tawa Bhindi is a dry side dish prepared using Okra and spices.
Cuisine: North Indian
Time Required: 20 Minutes
15 to 20 Bhindi / Lady’s Finger / Okra
Oil for shallow frying
2tbsp Ghee / Clarified Butter
1tbsp Amchoor / Dry Mango Powder
1½ tsp Dhania / Coriander Powder
1tsp Saung / Fennel Powder
1tsp Jeera / Cumin Powder
1tsp Black Pepper
1tsp Red Chili Powder
1tsp Haldi / Turmeric Powder
½ tsp Black Cardamom Powder
¼ tsp Jaiphal / Nutmeg Powder
Salt to taste
Red Chilies – seeded and cut into julienne
Ginger Julienne reserved in lemon juice
Slice off the caps and the tips of Okra, slit, seed and keep aside.
Mix all the ingredients in a bowl.
Pack the Okra with equal quantities of the filling.
Heat Oil in a kadai/wok, add the stuffed okra, cover and cook over medium heat, stirring occasionally, for 5 to 6 minutes. Reduce to very low heat, cover and cook, stirring occasionally, for 9 to 10 minutes or until Okra is cooked but firm.
Remove to a flat dish, garnish with red chili and ginger julienne.
Serve hot Tawa Bhindi with your choice of Indian Bread.