Student who is selected for the Chef of the day is Ms.SAALEHA(BCTCA 1ST SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to perfect the art of cooking.
Ingredients
For Marination
- 300 gm Ladies Finger ( Okra/Bhindi)
- 10 gms Ginger Garlic paste
- 05 gms Salt
- 10 ml Lemon juice
- 10 gms Turmeric powder
For Stuffing
- 20 gms Ginger & garlic chopped fine
- 125 gms Peanuts
- 100 gms Desiccated coconut
- 20 gms Cumin seeds
- 20 gms Coriander seeds
- 8 gms Red chili powder
- 8 gms Turmeric powder
- 5 gms Garam Masala powder
- 3 nos Green Chilies, chopped
- 5 sprigs Coriander leaves, chopped
- 5 gms Salt
For Frying
- 50 ml Oil
- 50 gms Ghee
- 5 gms Whole red chilies
- 5 gms Mustard seeds
- 5 gms Cumin seeds
Method:
Marinate the Bhindi
- Slit the Bhindi and marinate it with salt, ginger garlic paste, turmeric and lime juice in a large bowl and keep aside for 15 mins.
Make the Stuffing
- Roast the peanuts, coriander seeds, cumin seeds, dry coconut, and powder them fine.
- Mix the powders with dry spices, add chopped chilies, coriander leaves, chopped ginger and garlic and mix all the spices together to get a dry mix.
Make the Bhindi
- Stuff the Bhindi with the dry mix and keep them aside.
- Heat oil & ghee in a pan over medium-high heat. Once the oil is hot, add mustard seeds, cumin, red chilies whole, and fry until they turn translucent, stirring frequently.
- Lower the heat and arrange the Bhindi in the pan and cook on a slow flame for 10 mins.
- Reduce the heat to low. Once the Bhindi is cooked on one side, turn it over and cook on the other side and cover the pan with a lid.
- Once the Bhindi gets required colour and cooked, check the seasoning, and sprinkle generous amount of coriander leaves and serve hot.