Ingredients:

• 250 g – tender, small Bhindi (okra)
• 2 tbsp – grated Coconut
• 1 tbsp – besan (chick peas flour)
• 1 tbsp – Lime juice
• 1 tsp – coriander powder
• 1/2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – cumin powder
• 1/2 tsp – Asafoetida powder
• salt to taste
• 2 tbsp – oil
• For Gravy:
• 1 cup – curds (yogurt)
• 1/2 cup – besan (chick peas flour)
• 3 to 4 – green chillies, chopped
• 1 – red chilli, broken
• 1 tsp – sugar, optional
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Fenugreek seeds
• few Curry leaves
• salt to taste
• 1 tbsp – oil

Method:

1. Wash the bhindi, wipe dry with a cloth. Cut away a small slice from stem end. Slit the bhindi along its length.
2. Combine rest of the ingredients except the oil together and stuff the bhindi with the filling.
3. Heat oil in a kadai. Add bhindis.
4. Cover and cook on a low flame.
5. When bhindis are cooked, increase the heat and fry till they turn brown.
6. For Gravy:
7. Mix besan with curd and beat till smooth.
8. Heat the oil and add cumin and fenugreek.
9. When they splutter add red chilli.
10. After few seconds, add green chillies and curry leaves.
11. Add the curd mixture and 1 cup of water.
12. Add salt and optional sugar.
13. Simmer gently for 3 minutes.
14. Add the bhindis and simmer for 2 more minutes.
15. Serve hot with steamed rice.