To Make This Recipe You'll Need:
Mom's Peanut podi
That it is! It's that simple! Oh yeah, and coriander if you wish to fancify it.
The measures are up to you, how much filling you want in your bhendis, add oil accordingly, just enough to coat all the veggies.
1. Make long slits lengthwise to the washed and air-dried bhendis, without cutting throughout, so that a pocket forms for the stuffing.
2. Fill the bhindis with the peanut podi carefully and gently compress it with your fingers.
3. Once all are ready, add oil to the cookpot, release the stuffed bhindis into it, give it a good mix, and cook on low flame to ensure the bhindis get cooked from within as well. Keep turning the bhindis carefully every 2 minutes to not burn.
4. Once they are cooked or shrunk in its size, you can add extra podi on the top, mix well and finish the dish.