Bhindi (17-20 fingers)

Grated Coconut (approximately 1 cup)

Sproos’ Peanut Rechaedo

1 small Onion, finely chopped

1 inch slice Ginger, diced

2-3 cloves of Garlic, finely chopped

3-4 Green Chillies, finely chopped

1 tsp Red chilli powder

1 tsp Jeera powder

1 tsp Garam masala

½ tsp Turmeric

¼ cup of Gingelly seeds

Jeera

A small slice of lemon

Coriander, freshly chopped

Black pepper, Salt & Oil

(You can alter the amount of all the spices according
to your liking)

Preparation time: 20 minutes

Cooking time:  10
minutes

Serves: 2

Procedure:

- In a bowl add grated coconut, ginger, garlic, green chillies, onion, red chilli powder, jeera powder, turmeric, garam masala (we made ours at home 😉), black pepper, a handful of gingelly seeds, salt and oil.
- To this, add 2 big spoons of Sproos’ Peanut Rechaedo sauce, freshly chopped coriander and mix well.
(You can add more sauce depending on the consistency of your mixture)
- Once this is ready, squeeze a small slice of lemon approximately 10-15 drops and fill this mixture in the pre-prepared Bhindis.
- Once the Bhindis are filled, add a little jeera to hot oil and then toss these Bhindis. Cook these for a while, you can crisp them up according to your liking.

Chef’s tips:

For preparing the Bhindi: Make sure the Bhindis are super
fresh and completely dry before you cut them. Cut the top and the bottom and
slit the bhindi from the middle.

For plating: Drizzle with Peanut Rechaedo sauce and gingelly
seeds.