Bharvan Bhindi ( Stuffed Ladys Finger)
When I spotted these tender bhindis at the farmers market, I couldn’t think of anything other than ‘bharvan bhindi’. Usually besan is used in the stuffing but I had run out of besan that day. Searching through my pantry I found long sev and an idea sparked. If you use besan, it needs to be roasted and rest of the process is same. Ensuring that the bhindis are absolutely dry after the wash is important to avoid stickiness. While frying make sure to keep the bhindis side by side as shown in the picture. Check to avoid stacking. No need to keep turning the bhindis frequently. Notice the bhindi heads are chistled like a pencil head this keeps the head intact enough to hold the stuffing in place. I learnt the chistling by watching some videos on youtube. Small and tender bhindis make this curry all the more yummy.