Purva's Daawat: Bhindi

'India' is a land of diverse cultures, religions and communities. There is great diversity in our traditions, manners, habits, tastes and customs. Unity in Diversity has been the distinctive feature of our culture. Keeping our Unity in diversity ethos in mind, I came up with this dish - Gujarati style stuffed Bhindi in South Indian style Curd Curry. Bhindi is one of my favourite vegetable, and disliked by my hubby. After my marriage, I had stopped eating completely. Every time I go to supermarket and I see Bhindi, my hands reaches out to grab them and the twinkling wedding ring on my hand reminds me my hubby's dislike towards this vegetable. Seeing my craving towards this vegetable, my loving hubby agreed to eat bhindi if they are prepared really well. My mission was to make him like this vegetable, here I come up with this dish amalgamating cooking style of two different regions of India. Here west meets south. 'Mile sur mera tumhara, toh sur bane hamara' - lets enjoy this Jugalbandi and stay united :)
This is my entry for Sri's Curry Mela

Ingredients:
For stuffing
1/4 Cup of Besan (Bengal gram flour)
1 Teaspoon of Red chilly powder
1 Teaspoon of Turmeric powder
1 Teaspoon of Coriander-cumin powder
1 Teaspoon of Oil
Salt to taste

For Curry
50g. Bhindi / Okra
1 Medium sized chopped Onions
1 Tablespoon of Urad dal
1 Tablespoon of Chana dal
2 Teaspoon of Mustard seeds
1 Teaspoon of Coriander - Cumin seed powder
1 Teaspoon of Fenugreek seeds
1 Teaspoon of Turmeric powder
3-4 Curry leaves
1/2 Cup of Fresh Coconut
1/2 Cup of Cashewnuts
4 Garlic cloves
1 Small piece of Ginger
2 Red whole Red chillies
1 Cup of Curd (Yoghurt)
Salt to taste
Oil

Method:
1. Wash and clean the Bhindis, cut the top and end of the bhindis. Slit the bhindis in between to fill the stuffing.
2. Now mix all the ingredients for stuffing, stuff the bhindis and keep it aside.
3. Heat a pan with oil, add mustard seeds and fenugreek seeds. Once the seeds starts spluttering add the stuffed bhindis and add a pinch of salt so that bhindi gets cooked with water realised from the bhindi. Coven the pan so that bhindi gets cooked fast. Once the stuffed bhindis are cooked keep aside.
3. For curry, blend coconut, ginger, garlic and cashewnuts together in a blender and make a smooth paste.
4. Heat the pan, add oil and add mustard seeds, urad dal and chana dal. Once seeds starts spluttering add curry leaves, whole red chillies and onions. Saute the Onions till they are light brown in colour
5. Add the coconut and cashewnut paste and cook for few minutes.
6. Add beaten curd and cook on a low flame, add water if required
6. Add stuffed bhindis and salt and let it simmer on a low flame for few minutes.
Serve Stuffed Bhindi Curry jugalbandi with rotis or parathas