Bundelkhandi Bhindi
Okra slit and stuffed lightly with a dry spice mix, then pan-roasted until crisp-edged, a simple village vegetable dish of Bundelkhand.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Iron kadhai
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 10 g
- carbs
- 12 g
- fibre
- 5 g
- protein
- 3 g
- calories
- 150 kcal
Instructions
- 1
Make sure the okra is completely dry before cutting. This stops it from becoming slimy.
- 2
Cut a slit down the length of each okra. Keep it whole and do not cut all the way through.
- 3
Mix the turmeric, chilli powder, amchur (dry mango powder), salt and crushed fennel. Stuff a little into each okra.
- 4
Heat mustard oil in an iron kadhai (deep pan) until it smokes lightly. Let it cool for a few seconds.
- 5
Fry the mustard seeds and asafoetida until they crackle. Add the stuffed okra to the pan.
- 6
Cook on medium-low heat for 15-18 minutes, turning gently now and then. Cook until tender with lightly charred edges.
- 7
Serve hot with roti (flatbread).
Chef's tips
Dry the washed okra thoroughly with a cloth before cutting to prevent sliminess. Stir gently and rarely so the natural stickiness goes away.
Ingredient substitutions
- mustard oil → any neutral cooking oil
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat in a dry pan on low heat to retain crispness.
Common mistakes to avoid
- •Washing okra right before cutting, which creates a sticky, slimy texture.
Serving suggestions
Cooked Bundelkhandi Bhindi?
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