Wednesday, November 9, 2016

BHINDI SHENGDANA

BHINDI SHENGDANA

"Bhindi" and "Shengdana" are the Marathi words for Lady's Fingers (Okra) and Groundnuts (Peanuts) respectively hence the name of this dish. I am fond of both lady's fingers and groundnuts as you will see from the recipes for Bhindi Masala, Bhenda Sagle (Lady's Fingers Curry), and  Okra & Peanut Stir Fry elsewhere in this blog.

In a cookery group in which I am a member, this dish was made by my friend Vidya Nayak Shenoy. I have adapted this from the outline given by her. For best results, it is better to choose lady's fngers that are tender. We enjoyed this dish very much, both as an accompaniment with rice and rotis.



Ingredients:

  • Bhindi ( Lady's Fingers), 250 gms
  • Medium-sized Onion, chopped, 1
  • Cumin Seeds, (Jeera) 1/2 tsp
  • Turmeric Powder, (Haldi)1/4 tsp
  • Chilli Powder, 1 tsp or to taste
  • Coriander Powder, 1 tsp
  • Cumin Powder, 1/2 tsp
  • Kasoori Methi, roasted and crushed, 1 tsp
  • Groundnuts, 1 and 1/2 tbsp
  • Salt, to taste
  • Oil, 1 tbsp
To Be Ground to a Coarse Paste
  • Coconut Gratings, 1 tsp
  • Green Chillies,2
  • Ginger, 1/2 " piece
  • Coriander Leaves, a few sprigs
Method:

Wash and pat dry the bhindi. Snip off the two ends and cut them into roundels. Keep aside
Dry roast the groundnuts and powder it coarsely in a mixer in a pulse mode. Keep aside
In a small mixer jar, grind together coconut gratings, green chillies, ginger and coriander leaves to a coarse paste, without adding any water. Keep aside.
Heat oil in a thick-bottomed kadhai and when it gets hot add the cumin seeds, when they sizzle add the chopped onion and fry till it becomes translucent
Lower the flame. Add the turmeric powder, chilli powder, coriander powder, and cumin powder and mix well making sure the spice powders don't get burnt
Now add the coarsely ground paste of coconut gratings, green chillies, ginger and coriander leaves and fry for a couple of minutes 
To this add the chopped bhindi, salt and cook on medium/low flame without adding any water till the bhindi gets done. Make sure the bhindi does not get over cooked 
Finally add the crushed kasoori methi and the coarsely ground groundnut powder 
Mix well and transfer to serving bowl
Serve hot with rice or rotis