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Gourd & Pumpkin
Okra (Below)


Stuffed Bhindi

8-10 ounces fresh, tender, ladysfinger (bhindi)
1 small capsicum chopped
1 tbsp. tomato chopped
1 sprig curry leaves
1 tsp. fresh scraped coconut
1 tsp. coriander leaves, finely chopped
1 tsp. red chilli powder
1 1/2 tsp. coriander powder
1/4 tsp. turmeric powder
1/2 tsp. amchoor powder
1/4 tsp. cumin seeds
1 tsp. asafoetida
Salt to taste
2 tbsp. ghee

Wash, wipe, snip head and tail, and slit bhindi lengthwise. Mix all dry masalas together with a few drops of ghee. Stuff all prepared bhindi with this masala mix. Cut to 1" lengths. Set aside to let the spices mingle. Just 10 minutes before serving, heat a little ghee and fry the seeds, curry leaves, and asafoetida. Allow to splutter, Add bhindi lengths. Stir, sprinkle very little water, cover and cook on medium low flame. Stir often, sprinkle some more water if required. Cook till tender and the stickiness is gone. Add tomatoes, cook another 2 minutes. Garnish with coconut and coriander, serve hot.

Stuffed Okra

20 tender okras
2 tbsps grated coconut
4 cups gram flour
2 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp sugar
1tsp dried mango powder
a pinch of asafoetida
2 tbsps ghee
1 tbsp chopped coriander leaves
salt to taste

Wash and wipe the okras dry. Cut off tops and slit through center (do not slit completely). Mix rest of the ingredients into a thick paste. Stuff the okras with the prepared mixture. Heat ghee, toss the okras and fry till cooked, on a slow fire. Garnish with chopped coriander leaves.