Saturday, January 21, 2012

Bhumi's Filled Okra

 The filling I know has chick-pea flour, salt, tumeric, hing, coriander, shredded coconut, garam massala, little sugar and some ghee to make into a sort of dry batter. Stuff your bindhi or chilli with it. To fry I would make a chaunce of mustard seeds, curry leaves, and hing and fry your chillies, till really soft on all sides. You can add your left over filling towards the end too, into the frying pan. in the end throw on some daniya. It's pretty delish.

Rohini's note:

 The only difference is that I used just a little ghee and mostly yoghurt to make a very sticky doughish filling, and pressed them into the slit chillies.

You can use this filling for hot (or not) peppers or long Japanese eggplants, in which case you'd slit the eggplants one or more times, depending on the size.

Krisnamayi says:
I make baby eggplants in way I learned from a Punjabi lady who lives in Delhi...cut them into 4 pieces, while keeping the pieces intact and on the stem. then I stuff the "X" with a mixture of ground peanuts, shredded coconut, roasted cumin, some hing, salt, chilli and some chopped coriander. You put the eggplants in a frying pan with a little oil and cover, then carefully turn them (so that the filling doesn't fall out). Cook until tender. MMM!

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