Bhindi, locally well known as Okra is our all time favorite vegetable. No one makes a fuss about eating okra at my place, be it a simple Bhindi stir fry or the saucy Bhindi Masala or the crisp pan fried Bharwa Bhindi. Today I made a baked version of Bharwa Bhindi - okra stuffed with chickpea flour. If you haven't tried baking Okra yet, you must. Baked Okra turns equally tasty with far less oil.
Okra/Bhindi/Lady's Finger - 25 medium size (about 1 pound)
Besan/Gram Flour/Chickpea Flour - 1/2 cup
Red Chili Powder - 1 tsp
Coriander/Dhania Powder - 1 tsp
Ajwain/Owa/Carom Seeds - 1 tsp
Garam Masala - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Lemon/Lime Juice - 1 1/2 tbsp
How to bake Stuffed Bhindi in an oven:
- Wash the okra well. Pat them dry with a kitchen towel. Set the okra aside.
- Stuffing: In a mixing bowl, add chickpea flour, chili powder, coriander powder, carom seeds, garam masala, turmeric, lime juice and salt to taste. Add more or less chili powder to suit your taste. Lime juice adds a nice tang to the okra. Add more or less juice to suit your taste. Add little water, at a time and mix all the ingredients well to make a thick batter.
- If you are not a fan of chickpea flour, take a look at peanut stuffed Bharwa Bhindi.
- Cut the top part of the okra, and also the thin lower ends as shown in the picture. Slit the okra lengthwise twice in a crisscross pattern, just enough to fill the stuffing.
- Preheat the oven at 400 degrees F. Line a baking sheet/tray with aluminum foil. Grease the foil with cooking spray or oil.
- Stuff the slit okra with the chickpea flour stuffing and place them on the greased tray. Drizzle some oil on top or use some more cooking spray. Bake the stuffed okra at 400 degrees F for 15 minutes. Flip them and bake for another 15 minutes or until okra turns crisp.