Prep. Time: 5min

Filling and Cooking Time: 20mins

Ingredients:

Small & tender bhindi (okra)

Garlic cloves – 6 to 8 or Garlic powder

Besan – 1/4 cup

Juwar flour 1/4 cup

2-3 tbsp corn flour

(Only Besan flour can be used as well. Use 3/4 cup of Besan if only besan is used)

1 tbsp crushed peanut

Til (Seasame seeds) – 1 tsp

Chilly powder

Turmeric powder

Dhania powder

Garam masala(optional)

Hing(Asafoetida)

Salt

Oil

Wash the bhindi and pat dry. Remove the stem and slit them vertically.

To prepare the filling, add crushed peanut, sesame seeds, salt, turmeric, chilly and dhania powder, garam masala and  garlic powder to all the mixed flours. 

Add couple of tbsp oil in the mixture, or add more if it still feels too dry.

Stuff the slit bhindi lightly with the filling. If you over-stuff the bhindi, the extra filling tends to ooze out while cooking and begins to char.

Heat oil in a pan. Since this is a dry subzee, traditionally it is prepared with a little extra oil than the usual. But now with all the fuss about health and everything, you can cut down on the oil, if you are using a non-stick pan.

Add stuffed bhindi to the oil. Cover the pan and let it simmer for about 8-10 minutes. Keep stirring from time to time. To make it crisp, let it simmer for 5 more minutes without the lid. After it is cooked properly, sprinkle the left over filling and after two minutes or so, Sftuffed bhindi is ready!