Parsi Bhareli Bhindhi
A delightful Parsi specialty featuring tender okra slit and stuffed with a fragrant, tangy masala of roasted peanuts, coconut, and spices. Pan-cooked to a delicious finish, this side dish offers a perfect crunch and vibrant flavor.
45min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Trim the stem and tiny tip of each okra, then make a deep lengthwise slit down the middle without cutting it all the way through.
2
In a mixing bowl, combine the ground peanuts, grated coconut, coriander-cumin powder, red chilli powder, turmeric powder, jaggery, tamarind pulp, coriander leaves, and salt to form a thick, cohesive stuffing masala.
3
Gently stuff a generous portion of the spice mixture into the slit of each prepared okra.
4
Heat oil in a wide, heavy-bottomed pan over medium heat and add the cumin seeds and asafoetida, letting them splutter.
5
Carefully arrange the stuffed okra in a single layer in the pan.
6
Cover and cook on low-medium heat for about 10 minutes, gently turning them occasionally so they brown evenly and cook through without breaking.
7
Remove the lid for the final 5 minutes of cooking to let the okra get slightly crisp on the outside, then serve hot.
Ingredients
500g tender fresh okra (bhindi), washed and dried
1/2 cup roasted peanuts, coarsely ground
1/4 cup freshly grated coconut
2 tablespoons coriander-cumin powder
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon jaggery powder
2 tablespoons tamarind pulp
2 tablespoons finely chopped fresh coriander leaves
Salt to taste
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
*This AI-generated recipe may contain inaccuracies.