STUFFED BHINDI

1/2 kg small and tender lady's fingers.

1 rounded tablespoon grated coconut

1 small onion - skin and chop

1 rounded teaspoon sambar powder

1 pinch sugar

salt to taste

Crush or grind together to a coarse paste - 'stuffing'.

3 dessertspoons oil

1pincch mustard

Procedure

Cut off both ends of lady's fingers.  Slit them lengthwise through one surface only, just short of the top and bottom, and fill in portions of the stuffing.  Season, cover and cook over a low flame for 5 minutes.  Sprinkle 2 table spoons of water, shake and continue cooking till soft.

Note: use a broad brass vessel.  Do not stir with a ladle.  Shake the vessel itself or toss the contents very gently to prevent the stuffing from coming out.  The amount of water needed for sprinkling depends upon the quality of the fingers.  Some require more, some les.  The applies to all preparations of lady's fingers.

----------------------------------------------------------------