Okra

Bhindi Ghosht

April 22, 2016
Recipes, Main-Course
Lamb, Mutton, Okra, Bhindi, Karahi

Bhindi Ghosht is a classic South Asian dish that combines tender lamb or mutton with fresh okra (bhindi) cooked in a flavorful spiced tomato gravy. This hearty and aromatic curry is perfect for a comforting meal.

Ingredients #

  • ½ kg lamb or mutton
  • ½ kg okra (bhindi)
  • 2 medium onions (sliced)
  • 1 tomato (chopped)
  • 2 cardamom pods
  • 1 inch ginger (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 can tomato puree
  • 1½ tsp coriander powder
  • 1 tsp Shaan Karahi Masala
  • ½ tsp chilli powder
  • Salt (to taste)
  • 4 tbsp oil
  • ½ cup water
  • 3 jalapenos (sliced vertically on one side)
  • 1 tbsp dried fenugreek (methi) leaves

Recipe #

Add oil to a wok (karahi), and when it is hot, add the onions.
Fry till the edges start to turn golden brown.

Bharwa Bhindi (Stuffed Okra)

September 13, 2011
Recipes, North Indian
Okra, Vegetarian, Indian

Bharwa Bhindi (Stuffed Okra) #

Stuffed Okra or ‘bharwa bhindi’ as it is more commonly known — a recipe that I have tried, and can vouch for :)

Serves: 4

Ingredients #

Main:

  • Okra (bhindi) – ½ kg
  • Mustard seeds – pinch
  • Oil – 3 tablespoons

For the stuffing mixture:

  • Gram flour (besan) – 7½ tablespoons
  • Garlic (crushed) – 4 cloves
  • Chilli powder – 2 teaspoons
  • Garam masala – 1½ teaspoons
  • Cumin powder (zeera) – ½ teaspoon
  • Coriander powder (dhania) – 1½ teaspoons
  • Turmeric powder (haldi) – ½ teaspoon
  • Sesame seeds (til) – 2 teaspoons
  • Lemon juice – 6 tablespoons
  • Salt – to taste
  • Oil – 2 teaspoons

Method #

  1. Wash the okra, dry completely, and slit each one vertically without cutting through fully.
  2. Mix all the stuffing ingredients to form a coarse mixture. Gently stuff each okra with the mixture. Keep the remaining mixture aside.
  3. Heat 3 tablespoons of oil in a wide skillet. Add mustard seeds and wait for them to pop.
  4. Add the stuffed okra carefully, cover with a lid, and cook on a low flame.
  5. Turn them over gently every 5–10 minutes, ensuring they don’t char or burn.
  6. Once they are nearly cooked and begin to crisp, sprinkle in the remaining stuffing mixture.
  7. Cover again and cook for another 10–15 minutes on low heat.

Serving Suggestion #

Serve hot with roti or paratha.