Bhareli Bindhi - Stuffed Okras Or Ladies Fingers - Food Allergy Aware Training Team

Name: Bhareli Bindhi - Stuffed Okras Or Ladies Fingers - Food Allergy Aware Training Team
Ingredients: BHINDI – Twenty to thirty numbers but select long and slender ones. (Do not select thick and seedy looking ones as they will not cook well).; GRATED COCONUT – ½ Whole coconut or ½ from a frozen packet. (Available from Chinese and Thai or Filipino stores); COOKING OIL – Three to four tablespoons; FRESH GREEN CHILLIES – Two large one finely chopped; FRESH CORIANDER – One to two table spoons chopped; CORIANDER SEEDS – 1 teaspoon crushed fine but not powdered; CUMIN SEEDS – ½ teaspoon finely crushed but not powdered; FENNEL SEEDS – ½ teaspoon crushed as above; SALT – To taste; CHAAT MASALA – Two teaspoons (Available in Asian stores); TURMERIC POWDER – ¼th teaspoon.

foodallergyaware.co.uk

This recipe comes from Cyrus Todiwala, Chef Patron at Cafe Spice Namaste and Mr Todiwala's Kitchen.

View full recipe on foodallergyaware.co.uk

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Ingredients

BHINDI – Twenty to thirty numbers but select long and slender ones. (Do not select thick and seedy looking ones as they will not cook well).
GRATED COCONUT – ½ Whole coconut or ½ from a frozen packet. (Available from Chinese and Thai or Filipino stores)
COOKING OIL – Three to four tablespoons
FRESH GREEN CHILLIES – Two large one finely chopped
FRESH CORIANDER – One to two table spoons chopped
CORIANDER SEEDS – 1 teaspoon crushed fine but not powdered
CUMIN SEEDS – ½ teaspoon finely crushed but not powdered
FENNEL SEEDS – ½ teaspoon crushed as above
SALT – To taste
CHAAT MASALA – Two teaspoons (Available in Asian stores)
TURMERIC POWDER – ¼th teaspoon.