Ingredients:

• 1/2 pound- fresh Bhindee/Okra
• 1.5 cups- fresh, cleaned and chopped corriander leaves
• 1/2 cup- Coconut powder
• 2 tsp- finely chopped Green chillies
• 1 small piece – ginger, finely chopped
• 5 tsp- corriander powder
• Oil to shallow fry
• Salt to taste

Method:

1. Clean and dry bhindis. Slit them from centre keeping the narrow end intact.
2. Mix together the corriander leaves, coconut powder, corriander powder, green chillies, ginger and salt (only for the mixture).
3. Stuff the bhindis with small quantities of this mix.
4. Heat oil (around 6-7 tbsp) in a wok or kadai and put all the bhindees slowly. Sprinkle little salt.
5. Cook on a medium flame. Once half cooked, sprinkle the leftover mix and cook for 10 minutes more. Do not stir too often.
6. Garnish it with coconut powder. Serve hot along with rotis or phulkas.

Recipe courtesy of Swati Kurani