3-Simple Steps To Make Bharwa Bhindi And Its Genius
Have you ever had one of those days where you're in the mood to eat a tedious to make kind of a dish but are just not willing to spend that much time in the kitchen? And, at that moment, all you're thinking is how you could magically make that dish within 15 minutes and be done with it. Bharwa Bhindi is definitely one of those recipes that makes you feel that way. But, no more!
With Maggie Masala-e-Magic, you'll be able to satisfy your bhindi cravings, a recipe that you've been pushing for the weekend because you don't have the time for it. Let us introduce you to this simple 3-step recipe by Amrita Kaur who has a genius trick up her sleeve to make a delicious Stuffed or Bharwa Bhindi.
These are some of the ingredients you'll need for this 3-step Bharwa Bhindi recipe that you can serve within 15 minutes. Having guests over for dinner? Here's a recipe that'll not only wow them but there'll also be recipe demands at the table. So, let's get cooking!
Ingredients:
| MAGGI Masala-ae-Magic | 1 sachet |
| Bhindi (Lady’s Fingers) | 300 gms |
| Amchur (Dry Mango Powder) | 1tsp |
| Coriander Powder | 2 tsp. |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder | ½ tsp |
| Jeera Powder | 1 tsp |
| Salt | To taste |
| Oil | 2 tbsp |
| Coriander leaves | 2 tbsp., chopped |
Also Read: Reinvent Your Maggi With These 3 Different Styles Of Maggi Recipes
How to make:
1. Wash, wipe and dry the bhindi well, trim the top end. Slit each bhindi vertically without cutting it into two halves.
Tip: To make the perfect bhindi, lookout for bright green coloured bhindi which are typically firm rather than stout. Also, make sure you hear the 'snap' when you take off the ends of the bhindi.
2. Combine the MAGGI Masala-ae-Magic with all the other spice powders and mix well.
3. Fill each bhindi carefully with the spice mix.
Tip: Don't overstuff the bhindi or the mix will start leaking off on to the pan.
4. Heat oil in a pan, add the stuffed bhindis and cook on low heat until cooked thoroughly. Serve hot garnished with coriander leaves.
Tip: Both, oil and the pan should be low on temperature so that you don't burn these babies.
Your Bharwa Bhindi is ready to be served with phulkas or dal & rice. Hope you enjoy this delicious, India's favourite Sabzi recipe.
Shreya Jalavadia
Think of her as a delicacy. She could be a red sauce penne pasta or refreshing strawberry smoothie. A little sweet, quite tangy and unapologetic on the palate. Her soul is that of a gastronome, mind of an illustrator and heart of a writer. She uses these ingredients to plate up tasty stories about food at India Food Network as an Associate Editor. Be it her blogs, articles, reviews or food shows; she promises a wholesome affair.
