भरवा टिंडे इस एक ट्रिक से बनाए बच्चे से ले कर बड़े तक उंगलियां चाटकर खायेंगे

Ingredients

• 500 grams Okra (Tinde) (small, fresh, raw; trim tops, keep skin intact)
• 2 tablespoons Mustard Oil (cold‑pressed, raw; gives authentic flavor)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy, gives bright red color)
• 0.5 teaspoon Turmeric Powder (ground, adds color and health benefits)
• 0.25 teaspoon Roasted Cumin Powder (dry roasted for deeper aroma)
• 1.5 teaspoon Coriander Powder (ground coriander seeds)
• 1 teaspoon Dry Mango Powder (Amchur) (adds tanginess)
• 1 teaspoon Mustard Powder (Sonth) (dry mustard seeds ground)
• 1 teaspoon Dry Ginger Powder (ground dry ginger)
• 0.5 teaspoon Garam Masala Powder (store‑bought blend)
• 1 pinch Asafoetida (Hing) (optional, adds subtle aroma)
• to taste teaspoon Salt (adjust as needed)
• 2 tablespoons Fresh Coriander Leaves (chopped, plus extra for garnish)
• 1 teaspoon Fresh Ginger (finely grated)
• 2 pieces Green Chilies (finely chopped; adjust for heat)
• 3 tablespoons Plain Yogurt (slightly sour, full‑fat)

Instructions

1. Clean and Trim Okra

   Rinse the okra under running water, pat dry, cut off the top stems and discard any tough ends. Keep the skins on; they are thin and will cook with the okra.

   Time: PT10M

2. Prepare the Stuffing

   In a mixing bowl combine mustard oil, Kashmiri red chili powder, turmeric, roasted cumin powder, coriander powder, amchur, mustard powder, dry ginger powder, garam masala, a pinch of hing, salt, chopped coriander, grated ginger, green chilies, and yogurt. Mix until a smooth, slightly thick paste forms.

   Time: PT10M

3. Stuff the Okra

   Take each okra piece and make a small slit lengthwise (about 1 cm). Fill the slit with the prepared spice paste using a small spoon, pressing gently so the paste stays inside without tearing the okra.

   Time: PT10M

4. Temper the Oil

   Place the pressure cooker on medium heat, add 2 tbsp mustard oil, let it heat until it starts to smoke lightly, then add a pinch of hing, a pinch of salt, and 1 tsp cumin seeds. Stir for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Add Stuffed Okra and Cook

   Gently place the stuffed okra into the cooker, add the remaining chopped coriander leaves, and drizzle a little water (2‑3 tbsp) if the okra looks older. Close the lid, bring to pressure and cook for 2 whistles (about 8 minutes).

   Time: PT8M

   Temperature: Medium heat

6. Simmer After Pressure Release

   Turn off the heat, allow the pressure to release naturally (about 5 minutes). Open the cooker, check that the okra is tender but not mushy. If needed, simmer on low flame for another 2‑3 minutes.

   Time: PT5M

   Temperature: Low heat

7. Garnish and Serve

   Transfer the stuffed okra to a serving dish, garnish with extra fresh coriander leaves, and serve hot with roti, paratha or rice.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

8 g

Fat

8 g

Fiber

3 g