SHAHI BHINDI

SHAHI BHINDI

Okra, (or Lady's Fingers as they are better known in India) has to be one of the most common vegetables, as they are available anywhere in the country. In Hindi, okra is called "Bhindi." Elsewhere in this blog, you will find recipes using okra/lady's fingers such as Masaledar Bhindi from Punjab in the North,  Vendakkai Puli Kuzhambu from Tamilnadu in the South, and Bhenda Sagle, a popular dish from our own Konkani cuisine.

I had some tender lady's fingers at hand and wanted a recipe that I had not tried before.
Today's recipe for a side dish of okra cooked in a rich cashewnut-based masala has been adapted from Shahi Bhindi in Indian Khana.

It tasted great with rotis but can be served with pulao as well.

Ingredients:-

• Bhindi, (Lady's Fingers/Okra), 300 gms
• Jeera (Cumin Seeds), 1/2 tsp
• Onions, 2
• Ginger Garlic Paste, 1 and 1/2 tsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Kitchen King Masala or Garam Masala, 1 tsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/2 tbsp
• Large-sized Tomato, 1
• Salt, to taste
• Oil, 1 tbsp + 2 tbsp
• Water, 1 cup
• Coriander Leaves, finely chopped, 2 tbsp, for garnish

To Grind:

• Whole Cashewnuts, 15
• Til ( White Sesame Seeds),  1 tbsp
• Saunf ( Fennel Seeds), 1 tsp 

Method:-

Wash the bhindi, pat them dry, snip off the two ends, cut them into 2 " pieces and keep aside.
Soak the cashewnuts in a little warm water for 15 minutes
In a small mixer jar, grind the soaked cashewnuts with sesame seeds and fennel seeds to a smooth paste adding just the required amount of water. Keep aside.
Finely chop the onions, tomato, and coriander leaves. Keep aside.
Heat 1 tbsp of oil in a non-stick pan, when it gets hot add the bhindi pieces and shallow fry them till they turn slightly brown. Keep aside.
Heat the remaining 2 tbsp of oil in the same pan, and on medium flame add the cumin seeds and when they sizzle, add the chopped onions and saute for a minute
To this add the ginger garlic paste, and a little salt and cook till the onions become translucent
Add chilli powder, turmeric powder, and Kitchen King Masala, along with the crushed kasuri methi
Mix well and cook for 1 minute
Add the chopped tomato, a little salt and cook till they become mushy
Add the shallow fried bhindi and mix well so that the bhindi gets well blended with the masala
Now add the cashew paste, mix well and cook for 2 minutes
Add 1 cup of water, mix gently,  and check for salt (add if required)
Let it simmer for 3-4 minutes and garnish with finely chopped coriander leaves
Serve hot with rotis or pulao