Dahiwali Bharwan Bhendi

Ingredients
• 1/4 kg tender lady fingers (okra/bhendi)
• 1 tsp cumin seeds
• 2 slit green chillis
• 3 cloves garlic finely minced
• 1″ ginger finely minced
• 2 big onions finely sliced
• 1/4 tsp turmeric pwd
• 1/2 tsp kashmiri chilli pwd
• 1/2 tsp coriander pwd
• 2 tomatoes finely chopped
• 1 tbsp ghee (you can use a wee bit more)
• salt to taste
• 2 tbsp hung curd
For stuffing:
• 1 1/2 tbsps roasted channa powder (dalia/putnala pappu)
• 1 1/2 tbsps chaat masala
• 1 tsp ghee
• pinch of salt
For garnish:
• chopped coriander leaves
• pinch of chaat masala
• 1 tbsp lemon juice (adjust)

Preparation
1. Wash and dry the okra. Trim the okra top and ends and make a slit in the center for stuffing.
2. Combine the roasted channa powder, chaat masala, salt and ghee and stuff the okras. Drizzle a kadai with some oil, on high heat, add the stuffed okras and constantly keep stirring them for approx 6-7 mts till they are nicely browned. Turn off heat. Remove and keep aside.
3. Heat ghee in a kadai, add cumin seeds and let them crackle. Add the ginger, garlic and green chillis. Saute for a few seconds.
4. Add the sliced onions and saute till transparent. Add the turmeric and red chilli pwd. Combine.
5. Add the tomatoes and salt, combine and cook covered for 5-7 mts on medium heat (do check and stir inbetween).
6. Add the slightly cooked stuffed okras and cook on medium heat for 4-5 mts (uncovered). Now, on high flame, keep stirring and cook till the okras are soft and done (approx 8-10 mts).
7. Turn off heat, adjust salt and chaat masala. Add the lemon juice and mix in the hung curd. Garnish with fresh coriander leaves and serve with hot rotis or rice.