Bharwan Bhindi - Indian Style Stuffed Okra Ingredients (Serves 2-3) 1 lb okra 3 tbsp besan (chickpea flour) 3 tbsp mustard oil (substitute with olive/vegetable oil) 3/4 cup red onions, very finely chopped 2 garlic cloves, very finely chopped 2 tbsp coriander powder 1 tsp red chili powder (adjust to taste) 1/2 tsp cumin powder 1/4 tsp fennel seeds, crushed 1/4 tsp turmeric powder 1.5-2 tsp amchoor (dry mango powder) 1/2 tsp salt 1 tbsp oil 1/4 cup thick sliced onions (optional) 1 tbsp thick plain yogurt pinch of sugar Note - There is no substitute for amchoor or mango powder in this recipe. You can buy it from local ethnic stores or online here. If you want to make a vegan version of this recipe, replace yogurt with 1-2 tbsp of water and squirt lemon juice at the end of cooking. Method Thoroughly wash okra under running water. Spread the washed okra over a kitchen towel for at least 1 hour to completely dry out. If you are in a hurry, use paper towel to remove all moisture from it. If the okra is not dry, it will be slimy. Using a sharp knife, cut out the bottom of each pod and make an incision (lengthwise) in the centre of the pod but not all the way through. Set the pods aside. In a skillet ( I used my 12 inch) or a wide kadhai, lightly dry roast the besan on medium low heat till you smell a nice aroma. About 3-4 minutes. Transfer to a small bowl. Add 3 tbsp of oil to the skillet and heat it up. If using mustard oil you will need to heat it just before it starts smoking to do away the raw smell. Add the chopped onions and garlic to it and sauté for 5-7 minutes or till they start turning brownish. Reduce heat to low and add the coriander, chili, cumin powder, fennel seeds, turmeric and amchoor to the onions and sauté for another 2 minutes. Add the roasted besan and salt to taste to the skillet and mix well. Turn the heat off. Let this spice paste (masala) cool down for 8-10 minutes or till comfortable to touch. Stuff each pod with a teaspoon or so of the masala and place them on a plate. You will have leftover masala,we will use it up. Heat up a table spoon on oil in the skillet again on very low heat and add the leftover masala to it. Add the yogurt too sauté for a minute and so and place all the stuffed okra and thick cut onion on the skillet. Try to place them in a single layer if possible. Gently toss them so that they are lightly covered in the yogurt. Now on medium low heat, cover the skillet with a lid and let cook for 3-5 minutes until you see the green color getting rich and the okra becoming shiny. Remove the lid, sprinkle the sugar and continue to cook uncovered for another 8-12 minutes or till tender and soft. You can gently toss them in between. Once they are soft,crank up the heat to high & sauté for about a minute or two. Check the salt at the end of cooking and adjust. Serve immediately with hot flatbreads.