Tofu Stuffed Bhindi

by Tarla Dalal

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Tofu Stuffed Bhindi

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A bhindi curry, which becomes rather exotic-thanks to the interesting grated tofu stuffing. The onions are grated to give a smooth texture to the gravy. If made as a sukhi (dry) subzi by simply cooking in oil without the masala, it makes for a great snack too.

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Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Makes 4 servings
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Ingredients

To be mixed into a stuffing
3/4 cup crumbled tofu (bean curd/ soya paneer)
2 tbsp chopped coriander (dhania)
1/2 tsp finely chopped green chillies
salt to taste

Other ingredients
25 to 30 ladies fingers (bhindi)
2 tbsp soya oil
1/4 cup grated onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 large sized tomatoes, blanched and finely chopped
1/4 tsp garam masala
salt to taste
2 tbsp chopped coriander (dhania) for garnishing

Method

Wash, dry and slit the ladies fingers lengthwise. Keep aside.
Stuff each ladies finger with a little stuffing. Keep aside.
Heat 1½ tablespoons of soya oil in a kadhai, add the ladies fingers and cook until slightly soft. Remove the ladies fingers and keep aside.
Heat the remaining ½ tablespoon soya oil in the same kadhai, add the onions and sauté till the onions turn golden brown in colour.
Add the ginger-garlic paste, chilli powder and 1 tablespoon of water and sauté for a few minutes.
Add the tomatoes, garam masala and salt and cook for 5 to 7 minutes.
Sprinkle a little water, add the sautéed ladies fingers and cook for another 5 minutes.
Serve hot garnished with coriander.

RECIPE SOURCE : Soya Rotis & Subzis