Bharwan Bhindi (Okra with tangy stuffing)

Stuffed veggies always look special and make a delicious appetizer/ side. The spicy filling in crispy veggies, almost every time, look like hand crafted piece of art (provided it's a job well done ;)) made exquisitely for the patron. Quite frankly, the effort is a lot lesser than what the final product looks and tastes like. So go ahead and make this to impress your loved ones! Gentle warning : a little patience helps.. ;)

Some of my favorite stuffed veggies are okra, bitter gourd (karela), parwal (pointed gourd, potola), capsicum, eggplant (baigan) etc. 

You need:

Small tender okra/ bhindi 

Oil (preferably mustard)

For the filling: Below is the ratio of various ingredients. Make as much as you need. Typically, ¾ – 1 tsp filling per okra is a good estimate.

Oil (preferably mustard)

Nigella seeds – ¼ tsp

Green chilies – ½

Garlic (optional) – ½ tsp (very fine chopped)

Gram flour/ Besan – 1 Tbsp

Cumin/ jeera powder – ½ tsp

Mango powder/ Aamchoor – 1 tsp (use lime juice as a substitute)

Red chili powder – ¼ tsp

Salt- To taste

Turmeric powder – ¼ tsp

Coriander powder – ¼ tsp

1. Take oil in a pan, add nigella seeds and very fine chopped green chilies, followed by garlic. Once you get the aroma, add all the ingredients in the list above (from gram flour to coriander powder). Roast on very low heat till the gram flour is roasted well. Remove from heat and let it cool. 
2. Make sure the okra is completely dry once washed. Trim the stalk. Now make a slit from one end to the other. But make sure you don't cut open the ends, as you need a pocket to stuff in the filling. 
3. Stuff the filling. If you have some stuffing left, reserve it. You can sprinkle on top while cooking to make it crispier.
4. In a wide pan, add oil. Now place the okra with open side facing upwards. Close the lid and cook on very low flame. Open after 4-5 min, shake the pan gently to turn the okra to the other side. Sprinkle some water (not more than a tbsp), cover and cook again. 
5. Once ¾ done, open the lid and let it cook while it gets a little crispy. If you have any filling masala left, sprinkle it on top of okra and give a stir. Be gentle. 
6. Once done, transfer to a serving dish.

* If you wish, add sliced onions when ¾ done and give a stir.

** Sprinkle chaat masala to add more zing.