Stuffed Lady finger is a side dish and You can have them with chapati, roti and parothas, any type of rice and plain rice and curd rice with this Lady finger.
I have used some chutney powder and other simple spices. Little coconut is also used and cooked in a non stick frying pan.
Lady finger/bendekai is one of the favourite vegetable of many.
Lets see some benefits of eating Lady's finger in our diet.
Lady finger/bhindi is loaded with health benefits. It is good for weight management. It helps to reduce and maintain cholesterol and blood sugar level in our body. Good for bone strength, high in fiber, folates and anti oxidant properties. It has minerals like Copper, Calcium, Potassium, Iron, Magnesium, Manganese, Zinc and Phosphorus. It contain Vitamin C, Vitamin K and Vitamin A.
Lets see the recipe Now: One must do this on low flame and should be careful while cooking because it might get burnt and does not taste good.
Chutney powder : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Mango pieces : Totapuri : 1/2 Cup
Salt to taste
Methi seeds : 3 to 4 Seeds
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Tea spoon
Ingh ( Asafatodia) : a Pinch
Oil : 2 to 3 tea spoons
Coriander leaves : 2 Tablespoons
Curry Leaves : 6 to 8
Jaggery : 1 Tablespoon
2. Grate coconut and mix it with chutney powder and rasam powder.
3. Wash and clean mango and remove the outer layer (because it is too thick), cut them into pieces.
4. Now fill the ready rasam powder, chutney powder and coconut mixture to all the bendis.
5. Arrange them in a plate or tray.
6. Now keep a pan on the fire and heat. Put oil. Put methi/fenugri seeds, mustard seeds and ingh.
7. Let it splutter. Add curry leaves and filled lady's finger. Let it be on low flame. Turn them slowly.
8. Add cut mangoes and jaggery, a pinch of turmeric powder and cook for 2 minutes on low flame.
9. Stir it slowly. Let it melt and mix with masala. Add required salt.
10. Cook on low flame. ( 3 to 4 minutes). Stir it slowly in between, so that it does not get burnt.
11. Put all the coconut -spice mixture if it is there. Leave it for a minute. Put coriander leaves.
12. Shift ready "Stuffed Lady's finger" to a serving dish and Serve with any main dish.
(Optional). Any brand of rasam powder can be used. (I have used MTR Rasam powder). Adding chutney powder adds to the taste. Dry roast, channa dal 2 Tablespoons, urid dal 1 tablespoon and red chilly (5 to 6 ) one by one and add ing while dry grinding. Or you can use any brand of chutney powder available in the market.
Time : 20 Minutes
Serves : 3 to 4.
I have used some chutney powder and other simple spices. Little coconut is also used and cooked in a non stick frying pan.
Lady finger/bendekai is one of the favourite vegetable of many.
Lets see some benefits of eating Lady's finger in our diet.
Lady finger/bhindi is loaded with health benefits. It is good for weight management. It helps to reduce and maintain cholesterol and blood sugar level in our body. Good for bone strength, high in fiber, folates and anti oxidant properties. It has minerals like Copper, Calcium, Potassium, Iron, Magnesium, Manganese, Zinc and Phosphorus. It contain Vitamin C, Vitamin K and Vitamin A.
Lets see the recipe Now: One must do this on low flame and should be careful while cooking because it might get burnt and does not taste good.
Things Needed:
Lady fingers: 8 to 10Chutney powder : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Mango pieces : Totapuri : 1/2 Cup
Salt to taste
Methi seeds : 3 to 4 Seeds
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Tea spoon
Ingh ( Asafatodia) : a Pinch
Oil : 2 to 3 tea spoons
Coriander leaves : 2 Tablespoons
Curry Leaves : 6 to 8
Jaggery : 1 Tablespoon
Method :
1. Wash and dry lady's finger and cut the edges on both sides. Slit them and keep it aside.2. Grate coconut and mix it with chutney powder and rasam powder.
3. Wash and clean mango and remove the outer layer (because it is too thick), cut them into pieces.
4. Now fill the ready rasam powder, chutney powder and coconut mixture to all the bendis.
6. Now keep a pan on the fire and heat. Put oil. Put methi/fenugri seeds, mustard seeds and ingh.
7. Let it splutter. Add curry leaves and filled lady's finger. Let it be on low flame. Turn them slowly.
9. Stir it slowly. Let it melt and mix with masala. Add required salt.
10. Cook on low flame. ( 3 to 4 minutes). Stir it slowly in between, so that it does not get burnt.
11. Put all the coconut -spice mixture if it is there. Leave it for a minute. Put coriander leaves.
12. Shift ready "Stuffed Lady's finger" to a serving dish and Serve with any main dish.
Note :
Cooking on low flame helps the lady's finger to cook nicely. Just stir them in between so that it does not get burnt and helps the bendi to be cooked well. You can add more spices like garam masala, chat masala etc.(Optional). Any brand of rasam powder can be used. (I have used MTR Rasam powder). Adding chutney powder adds to the taste. Dry roast, channa dal 2 Tablespoons, urid dal 1 tablespoon and red chilly (5 to 6 ) one by one and add ing while dry grinding. Or you can use any brand of chutney powder available in the market.
Time : 20 Minutes
Serves : 3 to 4.
