15o gm Okra /Bhindi /Ladies fingers
2 tbsp Poppy seeds
2 tbsp Mustard seeds(yellow)
2 tbsp Coconut, grated
3-4 Green chillies
2 tbsp Gram flour/besan
1/2 tsp Carom seeds/ajwain
Pinch of red chilly powder
Salt to taste
Little water to make the outer batter
Oil for deep frying
Soak poppy seeds in water for an hour. Drain and then grind the poppy seeds into a fine paste.
Wash bhindi thoroughly, drain and pat dry with a dry cloth. Chop off both the ends and make a slit lengthwise to fill the stuffing.
To make the filling add mustard seeds, coconut, green chillies and without adding water grind this till you get a fine paste. Transfer this mixture to a plate and keep aside.
Now stuff this filling into each bhindi and arrange it in a plate.
Make a batter of besan with little water, carom seeds, red chilli powder and salt to taste. Heat oil in a kadai, dip each stuffed bhindi in the batter and deep fry in oil till they are crisp and golden. Serve with Amer Dal and plain rice.