Full written recipe of Bharwan Bhindi (Stuffed Bhindi) Prep time: 5-10 minutes Cooking time: 10-15 minutes Serves: 2-3 people Ingredients: Stuffing Bhindi LADY FINGER Bhindi 250 GRAMS GRAM FLOUR Gram Flour 2 TBSP CAROM SEEDS Celery 1/4 TSP (CRUSHED) FENNEL SEEDS Fennel 1 TSP (CRUSHED) POWDERED SPICES KASHMIRI RED CHILLI POWDER Kashmiri Red Chilli Powder 2 TSP SPICY RED CHILLI POWDER Hot Red Chilli Powder 1/2 TSP DRY MANGO POWDER Mango Powder 1 TSP BLACK SALT Black Salt 1/4 TSP CUMIN POWDER Cumin Powder 1/4 TSP CORIANDER POWDER Coriander Powder 1 TBSP TURMERIC POWDER Turmeric Powder 1/4 TSP GARAM MASALA Garam Masala 1/4 TSP SALT Salt A PINCH MUSTARD OIL Mustard Oil 1 TSP Final cooking MUSTARD OIL Mustard Oil 2 TBSP CUMIN SEEDS Cumin 1/4 TSP CAROM SEEDS Ajwain 1/4 TSP ASAFOETIDA Asafoetida 1/4 TSP TURMERIC POWDER Turmeric Powder A PINCH KASHMIRI RED CHILLI POWDER Kashmiri Red Chilli Powder A PINCH SALT Salt TO TASTE FRESH CORIANDER Coriander Leaves A HANDFUL (CHOPPED) LEMON JUICE Lemon Juice 1 TSP Method: Wash the ladyfingers & pat them dry using a clean towel & place them below a fan for 4-5 minutes so that they dry completely. Cut the tops & bottoms of the ladyfingers & make a slit in the center where the stuffing will be filled, prep all the bhindi similarly. To make the stuffing, set a small pan over high heat & let it get hot, then turn down the flame to low & add the gram flour. Cook the gram flour over low flame for 3-4 minutes while stirring it continuously & then transfer it into a bowl. Further add carom seeds, crushed fennel seeds, all the powdered spices, salt & mustard oil into the bowl & stir well using a for or a spoon. The filling should bind slightly when pressed between fingers. Fill the prepped ladyfingers with this filling & also apply it on the outside. Set a kadhai over high heat & add the mustard oil, let the oil heat up until it starts smoking then lower the flame let the oil cool down slightly. Add cumin seeds, carom seeds, asafoetida, the stuffed bhindi & stir well. Further add turmeric powder, kashmiri red chilli powder, salt & stir well. Cover the kadhai & cook over low flame until the bhindi gets cooked, keep stirring at 2-3 minutes intervals so that it cooks evenly. Once the bhindi is cooked, remove the lid & set the flame to high, cook it while stirring for 2-3 minutes so that the excess moisture evaporates. Lastly add fresh coriander & lemon juice, stir well. Your delicious, lip-smacking bharwan bhindi is ready. #YFL #SanjyotKeer #bhindiripe The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpQAjq Instagram - ​​​​​​https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Stuffing Bhindi 1:17 Cooking 5:23 Plating 7:12 Outro 8:07