Bhindi Sambhariya

Make a slit on each okra and keep aside. Take a bowl and mix together the coconut, green chilies, coriander leaves, peanuts, gram flour, salt, turmeric powder, red chilli powder, coriander-cumin powder, lemon juice and 2 tbsp. oil.

Fill each okra with the stuffing and keep aside. Heat remaining oil in a non-stick pan and temper with mustard seeds and cumin seeds.

After it stops spluttering, arrange all the stuffed okras and cook, covered on low flame.

When one side is done, gently flip them over and add any leftover stuffing. Continue to cook till the okras turn soft.

Garnish with fresh grated coconut and coriander leaves. Serve with roti / naan or as aside dish with rice.