Ingredients
- Bhindi (okra) - 1/2 kg
- Vangibaath powder - 6 tsp
- Tamarind paste - 1 or 2 tsp
- Jaggery - 1/2 tsp
- Salt to taste
- Oil - 10 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 stalk
- Wash bhindi and dry. Cut 2 slits vertically keep aside
- Mix powder, tamarind paste, jaggery, salt using a 5 tsp of water make smooth thick batter
- Stuff the mixture into each slit of a bhindi
- In a frying pan heat oil, add mustard seeds allow to splutter
- Add curry leaves and stuffed bhindi (do not close lid)
- Add the remaining masala mixture and stirfry a bit till bhindi until tender
- Serve hot with chapati
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