Thursday, July 27, 2017



Lady's Fingers ( more commonly called Okra in the United States) is called Bhindi in Hindi, Bendekayi in Kannada and Telugu, and Bhenda in Konkani. It has to be one of the most common vegetables cooked in Indian kitchens. North or South, East or West you will find ever so many bhindi dishes especially in vegetarian homes.

Elsewhere in this blog, you will find recipes for Bhindi Shengdana from Maharashtra, Bhenda Sagle from our Konkani cuisine, and Bharwan Bhindi from North India.

Today's dish is adapted from Spicy Bhindi Andhra Style by Master Chef Sanjeev Kapoor from his FoodFood TV channel. 

I liked the way the slight sweetness of the shallots complement the spicy masala in the dish.

  • Bhindi ( Lady's Fingers) 250 grams
  • Shallots, 15-20
  • Coriander Seeds, 2 tsp
  • Cumin Seeds, 1 tsp
  • Salt, to taste
  • Roasted Byadgi Red Chillies, 7
  • Peanuts, 1/4 cup
  • Garlic, 5 cloves
  • Oil, 1 and 1/2 tbsp 

Wash the lady's fingers and pat them dry
Snip off the two ends of the lady's fingers and cut them into 1" pieces. Keep aside
Dry roast the peanuts and when they are cool enough to handle, de-skin them and keep aside
Dry roast the coriander seeds and cumin seeds
Grind them together along with the roasted red chillies and the de-skinned peanuts and garlic to a coarse powder in a small mixer jar. Keep aside.
Heat oil in a non-stick pan and when it gets hot add the shallots and saute for 2 minutes on medium flame
To this add the lady's fingers and salt and mix well
Cover and cook, stirring from time to time, till the lady's fingers become tender but not over cooked
Lastly, add the peanut-spices powder and mix well till it gets well blended with the lady's fingers
Serve hot.

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !