This is a favorite of our Cooking Classes guests during the months from March to September when Okra and baby aubergines are abundant in the market. It is an easy recipe, looks spectacular and tastes yum. I love serving it with aYellow Daal (like moong or masoor) and Rice. It adorns beautifully in a thali. So whenever you are planning a Thali meal for your friends, this can be your pick.
- 250 gm okra/ lady finger OR small baby eggplants ( take both for a different look on the Thali)
- 2-3 tbsp oil
Masala paste stuffing ingredients:
- 1 tbsp dry mango powder / amchur
- 2 tbsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp aniseed powder (ground 1 tsp in a mortar and pestle)
- Salt to taste 1tsp
- 1 tsp Garam Masala (optional)
- 2 tbsp fresh Yogurt
Rinse the vegetables, wipe dry and trim both the ends of the bhindi (okra) / Baby eggplants need no trimming, just make 2 slits lengthwise to create a cross opening.
For Okra- slit each piece vertically without breaking or cutting into two halves, to create an opening for the masala.
Combine all the spice powder ingredients in a bowl with salt. mix well with curd to create a wet and sticky paste.
Fill each piece with the spice mixture paste, be generous.
Heat oil in a kadai/wok, alternatively you can use a small frying pan.
Place the stuffed bhindi / eggplant side by side to each other. The veggies should be close to each other for better browning.
Cook on low heat till done (ideally keep it covered for brighter color) and to keep the steam working in the wok.
After 3-4 minutes take a knife and see if it is piercing through the veggies easily. If it is then the dish is ready.
Take the pan off the heat and transfer the dish into a another serving dish for preventing overcooking
Its best served hot & Fresh
1 tsp of ginger garlic paste can be added in the masala paste for a kick of flavors.
Alternate method of Cooking:
Heat a Grill pan, and slowly cook them as a grilled veggie. Drizzling the outer layer with Ghee or Oil.