Sambhariya Bhindi (Stuffed okra cooked in yoghurt) recipe
ingredients
250 g (9 oz) Okra (bhindf), slit lengthwise
Vegetable oil for frying
2 tbsp (60 g) 2 oz Yoghurt (dahi), whisked
Salt to taste
Vegetable oil for frying
2 tbsp (60 g) 2 oz Yoghurt (dahi), whisked
Salt to taste
For the filling:
2 tbsp (8 g) Coconut (nariyal), grated
1/2 tsp (2 1/2 g) Green chilli paste
1/2 cup (12 1/2 g) Green coriander (hara dhaniya)
1/2 tsp Cumin-coriander (jeera-dhaniya) powder
1/4 tsp Ginger (adrak) paste
1/2 tsp (2 1/2 g) Green chilli paste
1/2 cup (12 1/2 g) Green coriander (hara dhaniya)
1/2 tsp Cumin-coriander (jeera-dhaniya) powder
1/4 tsp Ginger (adrak) paste
method
1. For the filling, mix all the ingredients together. Carefully stuff each okra with this filling.
2. Heat the oil in a frying pan till it starts smoking; lower heat to medium and deep-fry the stuffed okra, a few at a time, until soft. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. In a separate pan, add the yoghurt and the fried okra; cook on low heat for approximately 3 - 4 minutes. Do not bring the mixture to the boil or else the yoghurt will curdle. Add salt to taste and mix well. Serve hot.
2. Heat the oil in a frying pan till it starts smoking; lower heat to medium and deep-fry the stuffed okra, a few at a time, until soft. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. In a separate pan, add the yoghurt and the fried okra; cook on low heat for approximately 3 - 4 minutes. Do not bring the mixture to the boil or else the yoghurt will curdle. Add salt to taste and mix well. Serve hot.
serving amount
serves: 2
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more information
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