Bharela Bhinda (Stuffed Okra)

Bharela Bhinda is a Jain-friendly recipe comprised of spices, bhindi, yogurt, salt and oil. This recipe is easy in terms of steps, but is time-consuming when it comes to rinsing, drying and then stuffing the bhindi. There is no garam masala powder added in this recipe. Only regular spices such as red chili powder, turmeric powder and dhana-jeera powder. I learned this recipe, using yogurt, from my mother-in-law. Adding yogurt into the masala allows the bhinda to stay green and adds to the taste as well. This bhinda recipe goes well with roti and dal. Enjoy!

Prep Time: 20 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients:

• 4 1/2 cups Bhinda/ okra
• 4 tablespoons oil
• 2 tablespoons red chili powder (adjust your heat level)
• 1 teaspoon turmeric powder
• 1 teaspoon jeera/ cumin powder
• 3 tablespoons coriander (dhana) powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 3 tablespoons yogurt
• Pinch of hing
• 2 tablespoons fresh chopped green coriander leaves
• Salt to taste

Directions:

1. Wash, wipe dry and trim both ends of the bhinda/okra.
2. Combine all the spices in a bowl with yogurt and salt. Mix well.
3. Slit each bhinda vertically without breaking 
4. Fill each bhinda with the spice mixture and then cut each bhinda in half.
5. Heat oil on a pan/ kadai. Add mustard seeds and cumin seeds. When they start to crackle, add hing. Then, add the stuffed bhinda and cook on low heat until they are cooked per your preference (my son liked them a little burned).
6. Do not cover the bhinda otherwise they will get slimy or gooey.
7. Garnish with chopped coriander leaves.
8. Serve bharela bhinda hot with roti/ chapatis.

Bharelu/ Stuffed Turiya/ Ridge Gourd Nu Shaak

Turiya is a very healthy vegetable, but due to it's mushy consistency kids often don't like eating it. You may make stuffed turiya or you may simply chop the turiya and cook the vegetable. My son likes simple chopped turiya, but I prefer stuffed turiya. So here I am sharing a personal favorite - stuffed turiya vegetable - recipe with you all. It is a relatively simple dish, but great with roti, bhakri and bajra rotla. I hope you like this recipe!

Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

• 4 long turiya
• 3 tablespoons dhana powder (coriander powder)
• 1 tablespoon jeera powder (cumin powder)
• 2 tablespoons red chilli powder
• 1 teaspoon turmeric powder plus an additional 1/2 teaspoon for later use
• 1 teaspoon mustard seeds
• 1 teaspoon cumin powder
• 1 tablespoon gram flour
• Pinch of hing
• 4 tablespoons oil
• 2 tablespoons fresh chopped green coriander leaves
• Salt to taste

Directions:

1. First, wash and clean the turiya. Let them dry completely prior to peeling, cutting and cooking.
2. Once dry, peel the turiya and cut them in halves. Then, slit them lengthwise keeping the other side intact. (Reference the subsequent photographs if unclear)
3. In a bowl, combine all the spices and salt and mix well. Fill the slit portion of the turiya with the spice mix. 
4. Heat oil on a pan and add mustard and cumin seeds. When they start to crackle, add hing and the 1/2 teaspoon portion of turmeric powder.
5. Add in all the turiya and mix well. Cover the pan and cook over low flame for 10 minutes or until the turiya is completely cooked (to taste).
6. Garnish with coriander leaves.
7. Serve hot with roti, paratha or rice.