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  • Writer's pictureBenwen Lopez

Okra/Bhindi stuffed with Recheado Masala and coconut (Baked)

Collect it:

· 3 or 4 tbsps of Recheado Masala

· 20-22 okras/bhindi, choose long slender ones

· 2 tbsp fresh grated coconut

Make it:

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.

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