Stuffed Ladyfingers/Bhindis

Its International Women's Day, I'd like to wish all the beautiful ladies - grandmoms,mothers,sisters,daughters a very Happy Women's Day.Hope women get more respect in all aspects in our country.Today I share this simple stuffed bhindi recipe to celebrate Women's day to celebrate ourselves.

We only need to flip through the newspapers and we can that our country is adapting the western culture with faster speed but also forgetting the dignity that women need and get.In a huge media crazy country like ours we have television soaps showing abuse of housewives daily.It hurts to think people can pen such scripts, and then we have no right to even blame any person abusing women because its all right in every sense in our country.Us women most of the time forget to eat what we cook and this ignore our health, we have to remind ourselves to eat healthy food and take care of us before we do the same to our families   

You need

Bhindis 10-12 large ones

Oil to cook the bhindis

For the stuffing

Cumin seeds 1 tsp

Onion 1 large chopped finely

Tomatoes 2 medium chopped finely

Kasuri methi 1 tsp

Salt to taste

Ginger crushed 1/2 inch piece

Garam masala powder 1 tsp

Coriander powder 1 tsp

Oil 1 tablespoon

• Chop the onions really finely i used my trusty chopped which almost minced the onions.Same for the tomatoes.
• Heat oil in a pan, add cumin seeds, add the onions next on a low flame let the onions turn translucent
• Add the crushed ginger, followed by tomatoes, add a little salt so the tomatoes break down faster.
• Once the onions and tomatoes have become mushy add the garam masala powder and dhaniya/coriander powder.
• Finally when the powders have cooked thoroughly crush the kasuri methi in between your palms and add the powder.Turn off the heat and set aside to cool.

Preparing the bhindis/ladyfingers

Cut off the top and the tails of the bhindis.Make a deep slit through the centre of the ladyfinger but be careful not to cut it through to the other side.

Using a small spoon or your hands stuff a little of the above stuffing into the slits of the bhindis.

Heat oil ( 2-3 tablespoons) to shallow fry the bhindis.

If you have remaining stuffing, once the bhindis are soft and tender slather it over the bhindis and cover and cook for 2 minutes.Turn off the heat.

Serve hot stuffed bhindis with roti or chapathis.

Stuffed Ladyfingers/Bhindis

Its International Women's Day, I'd like to wish all the beautiful ladies - grandmoms,mothers,sisters,daughters a very Happy Women's Day.Hope women get more respect in all aspects in our country.Today I share this simple stuffed bhindi recipe to celebrate Women's day to celebrate ourselves.

Onion Chutney

This chutney is a good one for dosas and idlis alike.Especially if you're not in the mood of coconut scrapping.Scrapping coconuts is one tough job if you don't have the appropriate tools.Nowadays I prefer cutting the coconut flesh to scrapping(I find this easier than scrapping!) Its a little tough to cut the flesh when its fresh,so I break the coconut open and leave it for a few hours in the refrigerator and then when I cut it in little slices its not that bad.I freeze it and just before use microwave it to defrost it and use it in any curries or chutneys.


To make onion chutney you need


To make a paste of the following:
     Onion(red 1 medium /small baby ones 8-10)
     Tomato half chopped
     Tamarind water 1 tsp
     Coconut scrapped 1 tablespoon
     Salt to taste
     Cumin seeds 1tsp
     Dried Red chillies  2-3(depending on the heat you need)


To season
     Oil 1 tsp
     Mustard 1tsp
     Curry leaves few

• Grind all the ingredients in a mixer to a smooth paste first without water.
• Then add a little water or tamarind water according to your taste(I usually add about a tablespoon or more,we like the tangy taste)
• Heat some oil in a pan and splutter the mustard seeds and curry leaves, now add the coconut-onion paste.Allow to boil so that the raw onion smell goes away.
• Onion chutney is now ready to be served with hot dosas or idlis.

Onion Chutney

This chutney is a good one for dosas and idlis alike.Especially if you're not in the mood of coconut scrapping.Scrapping coconuts is one tough job if you don't have the appropriate tools.Nowadays I prefer cutting the coconut flesh to scrapping(I find this easier than scrapping!) Its a little tough to cut the flesh when its fresh,so I break the coconut open and leave it for a few hours in the refrigerator and then when I cut it in little slices its not that bad.I freeze it and just before use microwave it to defrost it and use it in any curries or chutneys.


To make onion chutney you need


To make a paste of the following:
     Onion(red 1 medium /small baby ones 8-10)
     Tomato half chopped
     Tamarind water 1 tsp
     Coconut scrapped 1 tablespoon
     Salt to taste
     Cumin seeds 1tsp
     Dried Red chillies  2-3(depending on the heat you need)


To season
     Oil 1 tsp
     Mustard 1tsp
     Curry leaves few

• Grind all the ingredients in a mixer to a smooth paste first without water.
• Then add a little water or tamarind water according to your taste(I usually add about a tablespoon or more,we like the tangy taste)
• Heat some oil in a pan and splutter the mustard seeds and curry leaves, now add the coconut-onion paste.Allow to boil so that the raw onion smell goes away.
• Onion chutney is now ready to be served with hot dosas or idlis.