Method:

Wash the okra. Clean and wipe with the cloth. Remove their tops. Give cut to okra vertically, for filling masala. Keep aside.

For preparing masala. In a big bowl, add chopped onions, tomatoes, coriander, ginger garlic paste. Mix with the hands. Crush the onions and tomatoes with the hands for squeezing the juices. Now add roasted peanuts powder, red chili powder, Kolhapuri kanda lasoon masala, cumin coriander powder, turmeric, chat masala and salt. Mix it well.

Masala is ready for filling.

Now fill the masala in each okra. Now for frying, heat a pan or kadai on a medium flame. Pour some oil, add cumin, asafoetida and curry leaves. Once cumin started fluttering, add stuffed okra into the tadka one by one. Keep the lid, on pan and slow down the flame. Allow to cook okra on slow flame only.

If the okra are small in size, it will take less time for cooking. For that reason, preferred small size of okra for stuffed bhendi. And if you like long size. You can also use the long size okra.

After 5 to 7 minutes, remove the lid. Check whether okra cook at one side if yes then turn the okra on another side. Allow to cook for another 5 minutes. Pour the oil for frying as per the requirement.

You can add the masala on okra if extra masala left out in the plate and fry again. Once everything is cook well garnish the dish with chopped coriander.

Serve with hot roti, phulka or bhakri.

Enjoy. Have a wonderful day.