Padmas Navaruchi

1. Bhindi-250 grams
2. Coriander powder-2 tablespoon (dhania powder)
3. Red chili powder-1 teaspoon
4. Garam masala-1 teaspoon
5. Aamchur powder-1 teaspoon (dry mango powder)
6. Saunf powder-1 teaspoon (fennel seeds)
7. Besan(gram flour)-3 tablespoon
8. Hing(asafoetida)-1/4 teaspoon
9. Roasted cumin(jeera) powder-3/4 teaspoon
10. Haldi (turmeric) powder-1/2 teaspoon
11. Table salt 1teaspoon or according to taste
12. Chat masala powder-1 teaspoon
13. Oil-any cooking oil 5 tablespoon
14. Cumin seeds (jeera)-3/4 teaspoon
15. Mustard seeds (Rai) -1/2teaspoon
16. Green chilies 2 numbers
17. Fresh dhania leaves -a handful
18. Lemon-1 medium size

Pre-Cooking Instructions for bharawan bhindi

Let us start with the selection of Bhindi

1.  Always select fresh, small, and tender Bhindi so that it has small seeds inside
2.  Wash nicely and dry it in the shade completely, or wipe it with a paper towel
3.  Now cut both the tip and tail of Bhindi
4.  Now carefully slit each Bhindi on one side, so that it opens, but leave the other side intact

1. Cut all in the same way

1. Roast Besan on a low flame in a thick bottom pan, till a nice aroma comes, and the raw smell of the flour goes
2. Cool it
3. In a bowl take this besan, and add all the dry spices namely; Coriander powder, Red chilly powder, Garam masala powder, Amchur powder, Saunf powder, Roasted jeera powder, Turmeric powder, Salt, and Chat powder
4. Also, add 1 tablespoon oil and the juice of one fresh lemon
5. Take the slit Bhindi and stuff nicely(mix)
6. Press after filling from both sides to keep the filling intact
7. Do for all and keep ready

1. Take a shallow fry pan (Heavy bottom)
2. Add 3 tablespoons of oil
3. Keep it on a low flame
4. When oil is heated, cumin seeds, hing, and finely cut Green chilies
5. Saute for a few seconds, till the seeds crackle
6. Now slowly arrange stuffed Bhindi, so that the open side faces up.

1. Add 1 tablespoon oil on top(sprinkle) all over
2.  Cover the lid

1.  Turn a Bhindi upside down and check whether the. color has changed to light brown
2.  If yes, turn all of them, in a similar way
3.  Allow to cook for 3 more minutes.,and it is done
4.  Put off the flame
5.  Remove the lid, to avoid the Bhindi becoming soggy (due to hot steam)
6.  Use freshly chopped fresh coriander leaves on it.
7. Bharawan Bhindi is ready to serve

TIPS:-Never use water in any stage of cooking because it makes the Bhindi soggy and sticky