Cooks Joy

Stuffed Okra (Bhindi/Vendakka)

Okra also known as Bhindi/Vendakka/Lady’s finger is one of my favorite vegetable right from childhood. My favorite combo was always rasam rice and okra fry. Even now when we visit home, okra is sure to be on the menu quite often. As kids we used to play with the discarded head portion of the okra. We used to stick it on us and sometimes we also used to dip it in ink to create patterns. I gave it to my daughter to play and she just walked away complaining that it was sticky !!.

The good part is that K loves okra too and we end up buying a whole bunch any time we visit the Indian store, which is once in 2 months. We can make kuzhambu, sambar, fry, mor kuzhambu, raita, etc. with okra. This time for a change I decided to stuff the okra with the mix we use for stuffed brinjals and it tasted awesome. The mix added a lot of flavor to the tender okra and was a nice side to rice. It is pretty easy to make and if you have the powder already on hand it is a breeze to put together.

Let’s get cooking.

Ingredients
Around 15 okra (vendakka)
2 tsp oil
1/2 tsp mustard seeds

To roast and grind
4 tsp coriander seeds
2 tsp urad dal
2 tsp channa dal
4 – 5 red chillies
Pinch of asafoetida
1/4 tsp salt

Method
Roast all the ingredients (except salt) mentioned in “Roast and Grind”.

Take in a coffee grinder or mixie and add salt.

Grind to a coarse powder.

Take each okra and make a slit vertically keeping the okra intact. Do not slice it, just make a slit.

Stuff the okra with the ground powder. Using a spoon stuff as much as possible.

Heat oil in a pan and splutter mustard seeds.

Add the stuffed okra. Sprinkle little salt. (Remember the filling also has salt in it)

Keep turning it every few minutes until all sides are cooked. If you have extra powder sprinkle over the okra in the last 5 minutes. Adding the leftover powder early will cause it to blacken.

You can close it with a lid to help with cooking, but make sure you turn it every few minutes.