Heat 2 tbsp. oil in a pan and fry sesame seeds.

Add the onions. When it changes colour, add coconut and fry again.

Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water. Stuff each brinjal with 1 tbsp.

of this mixture, setting aside the rest for later use. Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.

Add the stuffed brinjals. Cook for 5 mins.

Add remaining masala paste and water, and cook until gravy thickens. Serve hot, garnished with coriander leaves.

RELATED RECIPES Bharleli Bhendi Bharleli Bhendi Bharleli Bhendi (Stuffed Lady's Finger) Bharleli Mirchi (Capsicums Stuffed with Spiced Besan) Ingredients: 400 gms small brinjals 4 tbsp oil 1 tsp sesame seeds 100 gms onions, chopped 100 gms grated coconut 1 tsp chilli powder 1 tsp kala goda masala (readily available) 20 gms jaggery, grated 1 tbsp groundnut powder 20 ml tamarind pulp Salt to taste 1/2 tsp mustard seeds 6 curry leaves 1/2 tsp asafoetida 1 cup water 2 tbsp chopped coriander leaves (less)

Heat 2 tbsp. oil in a pan and fry sesame seeds.

Add the onions. When it changes colour, add coconut and fry again.

Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water. Stuff each brinjal with 1 tbsp.

of this mixture, setting aside the rest for later use. Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.

Add the stuffed brinjals. Cook for 5 mins.

Add remaining masala paste and water, and cook until gravy thickens. Serve hot, garnished with coriander leaves.

RELATED RECIPES Bharleli Bhendi Bharleli Bhendi Bharleli Bhendi (Stuffed Lady's Finger) Bharleli Mirchi (Capsicums Stuffed with Spiced Besan) Ingredients: 400 gms small brinjals 4 tbsp oil 1 tsp sesame seeds 100 gms onions, chopped 100 gms grated coconut 1 tsp chilli powder 1 tsp kala goda masala (readily available) 20 gms jaggery, grated 1 tbsp groundnut powder 20 ml tamarind pulp Salt to taste 1/2 tsp mustard seeds 6 curry leaves 1/2 tsp asafoetida 1 cup water 2 tbsp chopped coriander leaves (less)

A fresh spice and flour mixture is prepared with besan and rice flour. The mixture is then fried along with bhendi till fluffy.

Serve bhendi besan fry with steamed rice or with roti. Makes: around 4 Servings of Bhindi Fry.

Ingredients: Lady’s Finger 20 app. / Gram Flour 2 Tbsps 1 Tbsp Grated Raw Mango 2 Tbsps Onion 1 Small Garam Masala a big Pinch Red Chili Powder 1/2 tsp Salt to Taste Oil 1 Tbsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash and pat dry lady’s finger.

Remove ends and chop lady’s finger into half inch pieces. Peel and finely chop the onion.

In a mixing bowl, mix together besan, rice flour, grated raw mango, chopped onion, red chili powder, garam masala powder, salt and oil. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add chopped bhendi. Fry on medium flame till bhendi turns little soft and starts to brown around the edges.

Stir in besan mixture and fry on low flame for around 10 minutes. Stir frequently and once the besan mixture is non sticky, remove from heat.

Serve bhendi besan fry with steamed rice or with roti. Notes: Make sure bhendi is fried well along with the besan mixture before removing from heat.

Suggestions: Adjust spice with red chili powder. Variations: You can also finely chopped green chiles to the besan mixture if you wish.

Other Names: Bhindi Fry (less)

Add the required amount of salt. Heat the oil in a kadai.

Add the mustard seeds and allow it to splutter. Now add the Bengal gram dhal and dry chillies.

Add this to the curd. This raitha goes well with rice.

RELATED RECIPES Bharleli wangi Brinjal curry Rasavangi Brinjal curry with garlic Meat and brinjal curry Ingredients: 2 - brinjal 2 cups - curd 1 tsp - mustard seeds 1 tsp - Bengal gram dal 4 - dry chillies Salt to taste 2 tsp - oil (less)

Sqeeze the brinjal pieces and coat them with masala mix. Keep aside for 15 min.

Arrange the brinjal pieces on a microsafe plate; sprinkle oil over the pieces, cook under microhigh for 1&1/2 min to 2 min. Turn them high for another 1&1/2 min to 2 min.

Check and if necessary cook for another min; remove. Allow standing time and serve as side dish/starter.

Cook them in batches, without overlapping the pieces on a plate. RELATED RECIPES Roasted Eggplant Chutney Microwave aval payasam Microwave beetroot halwa Bharleli wangi Brinjal curry Ingredients: 6 - round, tender medium size brinjal Salt 1 tbsp - oil 1 tsp - red chilli powder 1/2 tsp - coriander powder 1/2 tsp - ginger garlic paste 1&1/2 tbsp - cornflour 1 tbsp - coriander leaves, very finely chopped Garam masala, a pinch Turmeric powder, a pinch (less)

Once the dal and vegetable mix boils with the masala and starts giving out a flavour, season it with mustard, jeera and crushed garlic cloves. Garnish with coriander leaves.

You must see that the dal and vegetable is not over cooked. RELATED RECIPES Egg Kothu Parotta Badam ragi malt No Bake Biscuit Custard Pudding Cake Chettinad masala kozhambu Kashmiri chapathi Ingredients: 1 potato 1 big onion 2 tomatoes, chopped fine 3-4 vegetables like cauliflower, bhendi, beans (choice depends) Coriander leaves chopped finely 3 cloves 2 teaspoons garam masala 1/2 teaspoon turmeric teaspoon chilli powder 2-3 bay leaves 1 cup tur dal or mix dal (tur,masoor,mung,urad dals) 2-3 green chillies slit length wise 1 small piece ginger crushed Salt to taste Seasoning: mustard, jeera 2-3 cloves of garlic crushed (less)

The powder can be stored fresh for couple of months. Makes: around a Cup of Raw Garlic Powder.

Ingredients: Garlic 5 Cloves Red Chili Powder 1/2 Cup Salt 1/4 Cup or less Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 2 tsps Method of preparation: Peel and roughly chop the garlic cloves. Grind coarsely garlic cloves with help of a spice grinder.

Stir in red chili powder and salt and grind again for around half a minute for the oils in garlic to infuse in red chili powder. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, remove the pan from heat and add to the above garlic powder bowl. Stir well and store the raw garlic powder in a dry jar and it keeps fresh for a month or two.

Use raw garlic powder as a finished step to most of the fries (potato fry, eggplant fry, tindora fry, bhendi fry etc…) Notes: Make sure not to burn the spices. Suggestions: Adjust red chili powder and salt according to taste.

Variations: Add a 2 inch piece of raw tamarind while grinding the garlic. Other Names: Raw Garlic Powder (less)

Add 1 tbsp oil tot he powders and mix well. Stuff masala in the bhendi & shallow fry.

Goes well with chapatti or dal rice. RELATED RECIPES Bhendi Masala Bhendi Fry Bharleli Bhendi (Stuffed Lady's Finger) Bharleli Mirchi (Capsicums Stuffed with Spiced Besan) Quick Okra(Bhendi)Curry Ingredients: 250g - bhendi 50g - assorted nuts 1 tsp - chilli powder 1 tsp - cumin and coriander powder 2 tbsp - oil to fry (less)

In a frying pan heat oil and put in sounf, add onions to it and fry till onions are golden brown and soft. Add tomato puree and fry from some time.

To this add sesame seeds, curry leaves, red chilli powder, turmeric, Dhaniya & jeera powder stir properly until all ingredients mix. Then add the bhendi to this mixture, add some salt and cover and cook for 2 minutes.

In the end add some buttermilk and mix thoroughly and simmer for 2 minutes. Preparation time is about 15 mins and can be had with rice or roti.

Hope you will also enjoy this recipe as did we. RELATED RECIPES Bharleli Bhendi Bhendi Masala Bhendi Fry Bharleli Bhendi Bharleli Bhendi (Stuffed Lady's Finger) Ingredients: 1/2 lb.

Bhendi (Okhra) cut in 2" pieces Red onions sliced long 4 tbsp. tomato puree 3 tbsp.

white sesame seeds 1/2 tsp. sounf 7-8 curry leaves 1 tbsp.

red chilli powder 1 tsp. turmeric powder 1 tsp.

each of Dhanya & Jeera powder Salt to taste 3 tble sp. cooking oil 1/2 cup butter milk (less)

Drain the water. Cut each one half way down.

Keep aside to remove excess water. Soak rice in hot water for 4-5 hours.

Wash and drain the excess water. Add all the ingredients, except oil to the rice and grind the rice to a smooth thick paste.

Stuff each mussel neatly with rice paste. Steam it till done and remove from fire cool and remove the shell.

Mix the ground masala in a little water and make a thin batter. Heat oil.

Dip each mussel in masala and shallow fry till done. Remove and drain the excess oil and serve hot.

Making time: 2 hours Makes: 6-7 serving Shelf life: Best fresh RELATED RECIPES Gutti Dondakaya Koora (Stuffed Ivy Gourd) Lucknowi Dahi Bade (Stuffed Tender Dumplings in Spicy Yoghurt Sauce) Bharleli Bhendi (Stuffed Lady's Finger) Bharli Vangi (Stuffed Eggplant) Dajaj Mahshy (Stuffed Chicken) Ingredients: Medium sized mussels - 25 nos. Par Boiled rice - 400gm Coconut grated - 1/2 Aniseed - 2 teaspoon Cumin seed - 1teaspoon Small onion - 10 nos.

Oil - for frying Salt - to taste For Masala: Chilli powder - 2 table spoon Turmeric powder - 1/2 teaspoon Garlic - 5-6 cloves Aniseed - 1 teaspoon Salt - to taste (less)