Bharwa Bhindi

To create delicious Bharwa Bhindi you will need 500 grams fresh bhindi dried fully after washing, 2 tablespoons mustard oil, 2 tablespoons coriander powder, 1 tablespoon cumin powder, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 tablespoon amchur (dry mango powder), ½ tablespoon garam masala and salt as required. The combination of dry spices forms a beautiful aromatic filling while slow cooking in mustard oil creates a glossy finish and preserves the shape and natural sweetness of the bhindi.

Wash the bhindi gently and dry carefully using a cloth until not a single drop of water remains. Trim both ends and slit lengthwise without cutting into pieces. Mix all dry spices in a bowl and stuff each bhindi fully, pressing the masala inside. Heat mustard oil in a heavy bottom pan and once hot, arrange the stuffed bhindi in a single layer. Cover and cook on lowest flame for 15 minutes turning occasionally. The bhindi absorbs flavour slowly and becomes glossy tender. Serve hot with roti, paratha or plain dal-chawal.