To start making Peanut Stuffed Bhindi Recipe, in a small bowl mix all the filling ingredients including roasted peanuts, sesame seeds, coriander powder, garam masala powder, turmeric powder, red chilli powder, amchur, gram flour, sugar, salt, oil and Set aside.
Wash the bhindi and dry it completely with a clean kitchen towel.
Cut them lengthwise, making sure the ends don't separate or become two halves. Fill the slit portion of the bhindi with a small amount of the filling mixture.
Once filled, bring them together, closing the sides. You can leave them as whole filled fingers or cut the filled fingers in half down the center.
Heat olive oil in a heavy-bottomed pot over medium heat; add onion, ginger, and garlic and sauté until soft.
Add tomatoes and cook until soft. Add salt, turmeric powder, red chilli powder and stir. Once the tomatoes are soft, set them aside.
In the same pan or another pan, heat some more oil and gently fold in the filled roti. Reduce heat to low, cover and cook for about two minutes.
After about a few minutes, uncover the pan; stir gently with your fingers, turn it over, and cook on the open side until tender.
You'll notice the color changes from green to light green with spots of roasted brown, and the Indian tiger will also shrink in size; this indicates it's cooked. Check the salt and spice levels and adjust to your taste. Stir the cooked tomato mixture into the Bhindi and mix well.
Once the Bharva Bhindi is done, turn off the heat and transfer the Bhindi to a plate. Garnish with grated coconut and chopped coriander leaves and serve.
Serve with peanuts tava paratha and Khadi Have a healthy lunch or dinner.You can also serve Kamankadi Along with this meal.