1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 cup coconut
3 tbsps coriander leaves
1/2 cup tamarind juice
3 green chillies
1 tsp asofoetida
2 tbsps ghee
Salt to taste
Make a paste of the coconut and tamarind juice. Add salt to taste. Mix in the minced ginger and green chillies, chopped. Add coriander leaves. Wash and dry the bhindis. Cut off the tips and stalks. Slit each down to 3/4th of it's length. Mix the pastes with coriander leaves and stuff the bhindis with the mixture. Heat ghee and fry the turmeric, garam masala, chilli powder and salt to taste. Brown. Arrange the stuffed bhindis over this masala. Cover with a deep lid and pour water into the pot. Cook on a low flame till bhindis are tender.
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