Okra/Bhindi stuffed with Recheado Masala and coconut (Baked)
· 3 or 4 tbsps of Recheado Masala
· 20-22 okras/bhindi, choose long slender ones
· 2 tbsp fresh grated coconut
Make sure to choose long slender okra/bhindi for this recipe. Wash the okra/bhindi and then and pat dry each okra/bhindi with a paper towel. This is important. Once dried, slit each okra/bhindi. Set aside.
Mix recheado masala and coconut. Stuff each okra/bhindi with a little of the stuffing. Set aside for 10 minutes if you want. I usually bake straight away.
Line a large baking tray with aluminium foil. Then spray the foil nicely with oil.
Then arrange all the stuffed okra/bhindi in a single layer on the baking sheet. Bake at 180 C degrees (pre-heat for 15 minutes at least) for 20 to 22 minutes until brown and crisp.