• Melt the butter in a frying pan and add in the chili flakes.
• Once the butter starts to sizzle add in the marinara sauce and give it all a good mix.
• Once that's bubbling turn the heat down to low and crack the egg in the pan.
• Cover and cook for 1-2 minutes depending on how you like your eggs cooked.
• Leave uncovered for a runny yolk.
• Season with a bit of salt and pepper and then crumble in the feta cheese on top of the sauce and eggs.
• Turn the heat off and finish with the freshly chopped parsley. This recipe is 1 serving.

Cooking Instructions

• "heat a pan and add 1/4 cup peanuts.
• on a low flame, roast the peanuts till they are crunchy and golden. keep aside and allow them to cool.
• rinse 20 to 22 medium sized bhendi (okra or bhindi) in running water for a couple of times.
• then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.
• slice off the crown and base tip of the bhendi. with a knife give a slit on one side. make slits on all the okra and keep aside.

preparing stuffing for bharli bhendi:

• In a grinder jar, add the roasted peanuts along with 1 green chili, 2 to 3 garlic, and 1/4 cup chopped coriander leaves.
• Without adding water coarsely grind and keep this mixture aside.
• In a plate or mixing bowl, take the ground mixture along with 1/4 cup tightly packed grated coconut, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 2 tsp goda masala or 1/2 tsp garam masala powder, 1/2 tsp lime or lemon juice and 1/2 tsp sugar or salt as per taste.
• Mix the stuffing mixture very well.
• Now stuff this mixture in each bhindi very well.

Sauteing and making bharli bhendi:

• Heat 3 tbsp oil and crackle 1/2 tsp mustard seeds first. use a shallow frying pan.
• Lower the flame and then add 1/4 tsp turmeric powder and a pinch of asafoetida.
• Stir very well and then add the stuffed okra. stir the okra well.
• Now cover the pan tightly with a lid and cook the bhindi.
• Do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). stir, cover and continue to cook.
• When the okra is half done, add the remaining ground stuffing masala.
• Stir. sprinkle some water if required. cover and cook.
• It takes about 15 to 18 minutes for the bhindi to cook on a low flame. this is a dry bhindi sabzi when cooked. so there should be no water in the bhindi.
• Garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.

• Mix 1 part (16gms) NutriBarn Keto Diabetic Weight Loss Flour with 1 part of water
  16 grams Nutribarn Keto Flour, 16 ml Water
• Add a pinch of salt and knead into a dough. Cover and set aside for 10 mins.
  Salt
• Use dry NutriBarn Keto Diabetic Weight Loss Flour for dusting when rolling the chapatis.
• For best results, add fresh cream or malai while kneading and roll the chapatis as thin as possible
  1/2 tsp fresh cream

Cooking Instructions

• Brew your favorite cup of black coffee or tea or use instant coffee with 240ml of water.
• Add 2 tablespoon of unsalted butter and 1 tablespoon of Cold Pressed Extra Vergin Coconut Oil into a deep container
• Add the hot brewed tea/coffee to the container
• Using a hand-mixie pulse the blender 2-3 times or till the time the water and fat is completely blended.
• Add you favorite sweetener or have it unsweetened. Consume hot.

• Mix all ingredients together and form the batter
• Pour the batter in a lightly oiled, non stick, frying pan and spread
• Cook on a medium heat till the bottom starts to brown and the batter cooks all the way through, and the sides begin to lift a bit from the pan
• Fold over and serve with the coconut chutney