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Quinoa Bharwa Bhindi
Chef Ajay Chopra
Cook Time: 25 mins
Serves: 2 People
Ingredients:
- Ladies finger: 400 gms
- Onion: 2, cut lengthwise
- Tomato: 2, chopped
- Soaked Quiona: 100 gms
- Turmeric powder: 5 gms
- Chilli powder: 10 gms
- Coriander powder: 10 gms
- Amchur powder: 5 gms
- Garam masala powder: 5 gms
- Oil : 45 gms
- Cumin seeds: 5 gms
- Curry leaves: 10 nos
- Salt: to taste
protein
Methods:
Wash the bhindi and wipe it dry with a clean kitchen towel. This is an important step as the bhindi will become sticky, if you omit this step.
Cut off the tip and the crown of the bhindi. Make a long slit and keep it aside.
In a mixing bowl, add soaked quinoa, chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder and salt needed. Mix well.
Stuff the bhindi with this masala.
Heat oil in a pan/kadai and add jeera seeds. When it splutters, add onions and fry for 2 minutes or until onions turn golden brown.
Then add tomatoes and cook until tomatoes become mushy. Add salt as required.
Add the remaining stuffing mixture to the gravy if it is in excess.
Then add all the stuffed bhindi/okra and cook uncovered for 5-10 minutes on low flame stirring now and then.
Then cook covered until tender.
To serve, add the gravy at the base and make a tower of the bhindi on top of it.
Fibre: 7.8 g
Carbs: 59.8 g
Protein: 9.8 g
Fats: 2 g
Calories: 260 cal
