Stuffed bhindi

stuffed okra

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First, on a wide plate add Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, required salt, ginger garlic paste, asafoetida, and besan flour; mix well
Wash and wipe okra well. make sure the moisture is completely dry
Remove the cap and chop vendakkai around 2-inch pieces
slit the okra and remove the seeds
stuff the prepared stuffing. repeat for the entire batch
Add oil and heat
Furthermore, add the stuffed okra
Turn down to the lowest pan. cover and cook for 3 minutes
gently mix and cover and cook for 3 more minutes
cook for 10 minutes then add curry leaves. cover and continue cooking till okra skin shrinks and changes color Also, the stuffing is well cooked and changes color

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Always wash okra well then wipe it well with a kitchen towel. before chopping make sure no moisture in vendakkai
If you are using small okra, just trim the cap and use whole okra. I used big vendakkai so I chopped them into 2 inch size pieces
For the perfect curry texture, I recommend a wide pan so that okra doesn't overlap and cooks evenly
Slow cooking is key for the perfect tasty brinjal fry. I prefer keeping the flame on low flame
It tastes best with a variety rice, kuzhambu, rasam, etc. It also tastes best with the paratha variety
you can add onion, garlic, ginger, etc. According to your taste
I have used peanut oil. You can use sesame oil/ coconut oil or any oil of your choice.