Magic Stuffed Bhindi (okra)

One of our favourite subzi’s at my in laws. No one, can make it as well as Narayan, their amazing cook in Delhi.  When my bhindi doesn’t come out as well I like to blame it on the fresh young tender Okra you get in India vs. the old  big fat ones here in the U.S.,   but  maybe it’s just that he does a darn good job!

Ingredients

½ lb. okra
1 tbsp Magic curry powder
1/2 tsp Salt
1 lime, zested and cut into wedges
Fresh cilantro, chopped for Garnish

Directions

The most important thing to remember while cooking okra is that it should be dry, otherwise it turns slimy. You can either wash the whole okra and then dry it on a paper towel for an hour or so or you can lightly dampen a paper towel and wipe each okra. 

1. Make a slit in the okra for the stuffing, starting a little below the top and ending a little before the end. Also be careful not to split it in half.  Sometimes it is easier if you leave the crown on and just not eat that part later. 

2. Mix the magic curry powder with salt and stuff each okra. 

3. Heat oil in a large skillet over medium-high heat.  

4. Add the stuffed okra any okra masala that fell out while stuffing and gently shake the pan so that the okra is in one layer. 

5. Lower the heat to low-medium and cook, gently stirring every 3-4 minutes till well cooked, about 15 minutes. 

6. Taste and sprinkle more salt if needed. Garnish with lime zest and fresh cilantro and serve with lime wedges.