We had invited our friends over for dinner and I decided to make this as a sabji along with Roti, daal and other stuff. I made the stuffing and my mother in law said that she would stuff it in the Bhindi while I cooked the other things. When I saw how nicely she had stuffed the bhindi, I did not have the heart to fry it in a pan and break it all up. I wanted them to look as beautiful as they were when stuffed.
So, at the spur of the moment I decided to bake these instead of pan fry them. I used a pastry brush and brushed oil over the bhindis and baked them in a preheated oven at 350F for about 25 - 30 mins. Keep checking them in between and brush a little more oil if you think they are drying up.
Please click here for the step by step recipe for making the stuffing. This is originally from Tarla Dalal's cookbook. I loved this recipe and wanted to try it - it turned out great and is now a favorite bhindi recipe for me.
I made the stuffing exactly as before. Here's how they look after all the bhindi's were stuffed. Does this not look beautiful??
I just moved the whole sheet on to the oven. As they got roasted, you could see them shrinking.
There it is - nicely roasted. The stuffing gets cooked well and the bhindi skin gets roasted and becomes crisp. This also uses way less oil than if you would traditionally pan fry them.
There's the whole sheet of them. Even though, I made this as a side dish for rice and rotis, my guests told me that I should have just served them as appetizers. They were perfect finger foods and fit for appetizers.
Another close up shot - you all know I cannot resist!
Enjoy! Peace Out!
