|1 lb Tender Bhindi||1 tsp Jeera||Oil|
|3-4 Curry Leaves||Salt|
|2 tsp Peanuts|
|2 tsp Chana Dal|
|2 tsp Dhania Seeds|
|7-8 Dry Red Chillies|
|1 pinch Turmeric|
|1 pinch Hing|
For the Stuffing:
Roast the peanuts, chana dal, red chillies, dhania seeds until light brown and raw smell disappears.
Grind this mixture into a fine powder.Add the salt, turmeric and hing to this powder.
Wash and pat dry the Bhindi and slit one side.
Remove seeds to make room for the stuffing. Fill the stuffing.
In a thick bottom pan, add 3-4 tbsp of oil and let the mustard seeds splutter and then add curry leaves.
Place the stuffed Bhindi one by one in the pan and sprinkle some oil on the top.
Cover and cook on medium flame for about 10 minutes until tender. Then toss them in the pan without breaking.
Cook all the sides of the Bhindi by tossing them until skin is well cooked and starts to wrinkle and skrink.
Transfer to a serving dish and top with the masala oil left in the pan.
Season with Dhania leaves and serve.
This can also be served in the gravy used for Bhagare Baingan.