Ladies Finger Multigrain Buns

For Okra Stuffing - Wash Ladies Fingers, pat dry with kitchen towel. Remove top and bit of a bottom and thinly cut them into ½Ã¢â‚¬ÂÃ¢â‚¬â„¢ long pieces.

In nonstick pan, heat 2 tbsp. oil. Add chopped lady’s fingers or Okra, Kokum pieces and stir fry on low flame for 10-12 minutes or until it becomes soft, brownish and little crisp. Stir them occasionally to avoid burning.

Remove it in a plate. In a same pan, heat remaining oil. Add chopped onion and cook till translucent and bit crispy.

Add garlic and green chilli coarse paste. Cook till raw aroma goes off.

Add pre-cooked Ladies Fingers, salt, cook for 2-3 minutes on low flame until crisp. Keep aside.

Remove Kokum pieces once cooled.

For Buns – Dissolve sugar in a 1/4th cup of slightly warm water (30-40-degree c); add dry yeast. Keep aside for 10-15 minutes until yeast bubbles up.

Sift flours in a bowl. Add salt, butter and frothy yeast mixture. Mix well and start kneading.

Dust work surface and hands with flour. Take dough out of the bowl. Using the heel of your hand start kneading a dough. If dough is sticky sprinkle small quantity of flour

Transfer it in a bowl. Grease with some oil. Cover and keep aside at warm place for 1hr to 30 minutes or until it doubles up.

Lightly flour work surface. Take out dough and punch it. Keep punching and form a ball.

Divide dough into smooth balls. Make disks. Apply some pizza sauce fill with Okra stuffing.

Cover with plastic wrap and keep at warm place for another 45 minutes to 1 hour until it doubles up.

Preheat over at 180-degree C.

Brush the buns with Oil/butter and milk mixture

Bake buns for 13-14 minutes (If top is dry apply some butter after 10 minutes.) Increase temperature to 200-degree for last 3-4 minutes or until top turns brown.

Apply Melted butter on top, cover and keep aside for few minutes.

Serve Hot.