Chef Sunil Chauhan

Ingredients

• Wash the bhindi and pat them dry with the help of pepper towel.
• Slit each Bhindi vertically(lengthwise) without breaking or cutting into two halves and set them aside.
• Meanwhile into to a large bowl add amchur, coriander powder, cumin powder, red chili powder, garam masala, turmeric powder, and salt.
• Mix all the spices together with a spoon.
• You could add 2 teaspoons of oil to the stuffing for better binding
• The stuffing for the bhindi is now ready.
• Stuff this masala into all the bhindis one by one.
• Make sure to stuff them well with a generous amount of masala. Neither very less nor over stuff and set them aside.
• Cooking: -
• Heat 2 tablespoons of oil in a large pan on medium heat.
• Once the oil is lightly warm, Place the stuffed bhindi in a single layer in the pan.
• Lower the heat to low to avoid burning of bhindi and masala.
• Cover the pan and let them simmer for few minutes.
• After couple of minutes, open the pan and carefully flip all the bhindi one by one.
• Cover the pan again and flip the bhindi again after 2 minutes.
• Keep tossing the bhindi in regular interval until tender and done.
• This process preventing bhindi’s from burning and will take around 15 minutes.
• Garnish with cilantro.
• Serve Bharwan Bhindi with hot Chapatis or parathas.
• If you like more tangy and sour taste, then increase the quantity of mango powder by ¼ to ½ tbsp or more according to your taste
• You can squeeze some lemon juice on top before serving for extra tang.