this has been sitting in my drafts for a few months now… but better late than never….
Ever since Nupur called for looking into your pantry, i have been so inspired that i shall be continuing to post recipes here that have been the result of forcing myself to look into the inner recesses of my pantry and fridge.
K loves ladies finger. If you serve it to him everyday even, there wont be a complaint. I end up taking the easy route out and make a quick vegetable stir fry out of them. I had been eyeing a few recipes of bharwan bhindi or ladies finger stuffed with masala and fried whole. each recipe i looked at had a spice blend that was high on coriander powder, amchur or dry mango powder and chickpea flour or besan. I rifled through my stockpile of store bought ready spices and found a packet of Rasam Powder. what does one do with the many assorted kinds of masalas that one acquires over time. this one i bought from a stall at an exhibition. it was a womens self employment group, and i picked up some munchies and this masala. long after the munchies were gone, i still had this packet that admittedly did’nt make very good rasam. not when i had my own killer recipe anyways. so i went back to the recipes of bharwan bhindi and decided whats good for rasam should be good for bhindi too! so here it is. I cooked them crisp on a low flame in anonstick flat bottomed pan. if you dont like to spend too much time, use a little more oil to get the job done faster!
Bharwan Bhindi (Stuffed Ladies Finger) with Rasam Powder
Time Taken: 30 mins
20 tender ladies finger (top snipped off and slit length wise without cutting it through)
3 heaped tablespoons readymade rasam powder or substitute by mixing together 2 tablespoons ground coriander powder + 1/2 teaspoon jeera (cumin) powder + 1/2 teaspoon red chilli powder
salt to taste
1 heaped teaspoon besan (gram flour)
1 heaped teaspoon amchur powder (dried mango powder)
2 tablespoons water
1 tablespoon oil
wash and drain the ladies finger. lay out on a soft cloth or paper towels and pat dry. cut off the heads and slit lengthwise without slitting them fully. Make a paste of all the dry powders with the water. it should be a thick paste. with your fingers, stuff this masala into the slit lady fingers. heat the oil in the pan and add the stuffed vegetable to the pan. ensure they are laid out flat, if they’re crowded, they wont fry crisp. you may need to do this in two batches if your pan cant accommodate all of them at one go. fry them on a low flame for about 8 mins till they are crisp on the underside, flip over and cook the same way on the other side. Serve when they are still warm. since this is dry. goes well with Rice and a gravy or dal.