Zest up your regular meal with this slow roasted Stuffed Bhindi Fry accompanied by a cup of cool jaljeera.
Wash and clean the measured quantity of bindi and spread it over a dry cloth and wipe it well.
Slit each bindi in the middle for a depth of about one and a half or two inches deep depending upon the length of each bindi. Chop each bindi into two pieces and keep it aside.
Heat a Kadai and keep it in low flame. When it is eated, add the measured quantity of besan flour and stir well.
Tip in a teaspoon of red chili powder and two teaspoons of coriander powder with a nice stir.
Similarly add the measured quantities of cumin powder, turmeric and asafoetida and aamchur powder.
Finally sprinkle the required amount of salt along with half a teaspoon of sugar. Stir in altogether until it becomes fragrant.
After a while, when the whole mixture turns aromatic, turn of the stove and let it cool for a while.
Take each piece of bindi and fill it up with the roasted masala powder and arrange it in a plate.
Heat a kadai and pour in three to four tablespoons of groundnut oil in it.
Temper with a teaspoon of mustard and cumin seeds each.
Drop the stuffed bindi pieces one by one and lower the flame.
Pop the lid on and let it get cooked for five to eight minutes approximately in low flame.
After a while, just open the lid and gently stir in the bindi pieces and alter the flame to medium mode.
Let it get roasted slowly and wait until it turns light brown and crispy.
When it reaches the desired consistency, turn off the flame and serve it hot with steamed rice and dal fry along with a masala papad and chilled chaas.