BENDEKAYI KAYIRASA

 BENDEKAYI KAYIRASA

 Lady's Fingers, a vegetable commonly available in India, is known as Bendekayi in Kannada. Those of you from North America would know this as Okra. It is called "Bhindi" in Hindi and "Bhend" in my mother tongue, Konkani.  Both my husband and I like this vegetable and I make this in one form or the other quite often.

It is well-established that lady's finger has many health benefits. 

Elsewhere in this blog, you will find recipes for different dishes using this vegetable, such as:-

• Okra and Peanut Stir Fry 
• Crispy Bhindi Tawa Fried.
• Bhenda Sagle
• Spicy Bhindi Andhra Style

Today's recipe is for a side dish made with lady's fingers from my Home State of Karnataka. This is popular in the Udupi- Mangaluru area. Make sure you do the seasoning with coconut oil to get the authentic taste of this dish. I have adapted this from the YouTube video in the popular cookery site, Veg Recipes of Karnataka. 

We had this with hot steamed rice and it tasted great! Please do try it out for yourselves. 

Ingredients:-

• Bendekayi (Lady's Fingers/Okra), 250 gms
• Turmeric Powder, 1/4 tsp
• Tamarind, size of a gooseberry
• Jaggery, grated, 2 tsp
• Salt, as per taste

For The Masala/Paste :-

• Byadgi Red Chillies, 5
• Urad Dal, 1 tsp
• Fenugreek Seeds, 1/4 tsp
• Fresh Coconut Gratings, 1/2 cup
• Coconut Oil, 1 tsp- for roasting these ingredients

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Red Chilli, broken into halves, 1
• Asafoetida,(Hing), 1/4 tsp
• Curry Leaves, a sprig
• Coconut Oil, 1 tbsp

Method:-

Wash the lady's fingers and pat them dry with a clean kitchen towel

Snip off the two ends and cut them into 1/2 " pieces

Soak the tamarind in lukewarm water for about 20 minutes, then extract the juice

Place the lady's fingers pieces in a vessel, to this add turmeric powder, salt, grated jaggery and tamarind juice and 1 cup of water and cook till the lady's fingers get done. Keep aside

Heat 1 tsp of oil in a pan and on medium heat add the red chillies and saute for a while then add the urad dal and fenugreek seeds. Roast till the dal changes colour

Transfer the roasted ingredients to a mixer jar

Grind them along with coconut gratings to a smooth paste adding the required amount of water. 

Add the ground paste to the cooked lady's fingers and mix well

Add water to get the desired consistency, check for salt and add if required

Bring this to a boil and remove from flame 

Heat 1 tbsp of coconut oil in a seasoning pan and on medium heat add the mustard seeds

When they splutter add the asafoetida, broken red chill, and curry leaves and saute for a few seconds

Pour this seasoning on to the Bendekayi Kayirasa

Transfer to a serving bowl and serve with hot steamed rice

BENDEKAYI PALYA

 BENDEKAYI PALYA

Lady's Fingers (as okra is commonly called in India) is a vegetable with many health benefits. In Hindi, lady's fingers are called Bhindi. They are called Bendekaya in Telugu, Bendekayi in Kannada and Bhenda in my mother tongue, Konkani. 

 Elsewhere in this blog you will find recipes for other dishes using lady's fingers such as:-

• Masaledar Bhindi
• Bhindi Masala
• Spicy Bhindi Andhra Style
• Bhenda Sasam 

Today's recipe is for a side dish made with lady's finger from the Malnad region of my Home State of Karnataka. I have adapted this from Bendekai Palya from the popular website Veg Recipes of Karnataka. 

We enjoyed this with both rice and chapatis.

Ingredients:-

• Bendekayi (Lady's Fingers), 250 grams
• Urad Dal (Black Gram Dal),  1 tsp
• Channa Dal,( Bengal Gram),  1 tsp
• Mustard Seeds, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Hing Powder, ( Asafoetida), 1/4 tsp
• Curry Leaves, a sprig
• Tamarind, size of a gooseberry
• Jaggery, grated, 1-2 tsp 
• Salt, to taste
• Oil, 1 and 1/2 tbsp

To Be Ground To A Coarse Paste:-

• Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 2
• Mustard Seeds, 1/4 tsp 

Method:-

Wash the lady's fingers, pat them dry and snip off the two ends and cut them into roundels

Soak the tamarind in 1/4 cup of water for about 10 minutes and extract the juice. Keep aside. 

In a small mixer jar, dry grind coconut gratings, Byadgi Red Chillies and 1/4 tsp mustard seeds to a coarse paste ( without adding any water). Keep aside

In a thick-bottomed kadhai, heat 1 and 1/2 tbsp of oil and on medium heat add the mustard seeds

When they splutter add the urad dal and channa dal and fry till the dals change colour

To this add turmeric powder, asafoetida powder, and curry leaves and sauté for a few seconds

Next add the lady's fingers roundels and sauté on high heat for about 2 minutes

To this add salt, tamarind extract and jaggery and mix well

Cover and cook on medium heat till the lady's fingers get done, stirring from time to time.

Please take care not to overcook the lady's fingers as they get cooked very fast

Next add the freshly ground coarse masala and mix well 

Cook for a couple of minutes till the raw smell goes

Switch off the gas and transfer the Bendekayi Palya to a serving bowl

Serve Bendekayi Palya as a side dish to the main meal  

BHINDI KALI MIRCH

 BHINDI KALI MIRCH

Lady's fingers/okra are called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekayi in Kannada. Did you know that lady's fingers has a component called pectin which helps to reduce the "bad" cholesterol in our system? It has a number of other health benefits as well.

This has to be one of the more common vegetables in the Indian kitchen! I make use of lady's fingers quite often so elsewhere in this blog you will find other recipes for bhindi such as:-

• Aloo Bhindi
• Crispy Bhindi Tawa Fried 
• Bharwan Bhindi

Today's recipe is an easy to make side dish called Bhindi Kali Mirch which can be made quite fast. It gets its name from the black pepper ( Kali Mirch in Hindi) powder which gives this dish a distinctive taste. One of the reasons this can be made in a jiffy is that lady's fingers is one vegetable that gets cooked in no time! 

I have adapted this from Bhindi Kali Mirch by the legendary cookery expert Tarlaji Dalal. 

I tried this out the other day and it was most yummy!!

Ingredients:-

• Bhindi ( Lady's Fingers, Okra), 250 gms
• Large -sized Onion, 1
• Green Chillies, slit, 2
•  Roasted Cumin Seeds Powder, 1/2 tsp
• Chilli Powder, 1/2 tsp
• Freshly ground Black Pepper Powder, 1/4 tsp
• Oil, 2 tbsp
• Salt, to taste

Method:-

Wash the lady's fingers and pat them dry using a clean kitchen towel

Snip off both ends and cut into 2" pieces

Slice the onion into thin slices

Heat oil in a thick-bottomed kadhai and on medium heat add the onion and sauté for a couple of minutes

To this add the slit green chillies and sauté for a few seconds

Next add the cut lady's fingers and salt to taste

Mix well and cook until the lady's fingers get done stirring from time to time

Please take care that the lady's fingers get overcooked to become mushy

Now add the roasted cumin seeds powder, chilli powder, and freshly ground black pepper powder and mix well

Cook for a few minutes until the lady's fingers is well blended with the spice powders

Switch off the gas and transfer the Bhindi Kali Mirch to a serving bowl

Serve hot as a side dish with rice or rotis

BHINDI KA SALAN

BHINDI KA SALAN

Today's recipe makes use of a commonly available and largely popular vegetable namely lady's fingers, more popularly known as okra in the US. This is called Bhindi in Hindi, Bendekayi in Kannada and Bhenda in my mother tongue, Konkani.

Lady's fingers have numerous health benefits . One among them is that pectin available in the lady's fingers helps reduce the bad cholesterol in our system.

Elsewhere in this blog you will find other recipes using lady's fingers such as Bhenda Sagle from our Konkani cuisine, Crispy Bhindi Tawa Fried, and Bharwan Bhindi.

From the name itself, you can guess Bhindi ka Salan has to be from Hyderabad, currently the capital of Telangana and Andhra Pradesh. I have adapted this recipe from Bhindi ka Salan in the Vah Chef website.

Do remember that for best results, it is important to select lady's fingers that are tender. If they are very small in size, use them as it is after snipping off both the ends. If they are large,  the lady's fingers can be cut into long pieces after snipping off the two ends.

Ingredients:-

• Bhindi, (Lady's Fingers/Okra), 200 grams
• Peanuts, 1 tbsp
• Sesame Seeds, 1 tbsp
• Coconut Gratings, 1 tbsp
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/4 tsp
• Broken Red Chillies, 1-2
• Methi Seeds, 1/8 tsp
• Medium-sized Onion, 1
• Curry Leaves, a sprig
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 and 1/2 tsp, or to taste
• Cumin Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Green Chillies,  2
• Coriander, finely chopped, 2 tbsp
• Tamarind juice, 1/4 cup
• Jaggery, grated, 1 tbsp
• Salt, to taste
• Oil, 1 tbsp + 2 tsp for sautéing the bhindi 

Method:- 

Wash the lady's fingers and pat them dry with a clean kitchen towel

Snip off the two ends and cut the lady's fingers into long pieces. Keep aside.
Slice the onion and slit the green chillies

Heat a kadhai and dry roast the peanuts on medium flame and as they get roasted add the sesame seeds and coconut gratings and sauté till they change colour
Allow this to cool and transfer to a mixer jar
Grind this to a smooth paste using just the required amount of water. Keep aside

Heat 2 tsp of oil in the same kadhai and sauté the bhindi pieces on medium flame till they get cooked yet remain firm. Take care they don't get overcooked. Keep aside.
In the same kadhai, heat 1 tbsp of oil and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the broken red chillies and methi seeds and sauté till it changes colour
To this add the sliced onion, a little salt and curry leaves.
Saute till the onion turn golden in colour
Next add the ginger garlic paste and saute till the raw smell goes
Now add the turmeric powder , chilli powder, cumin powder, coriander powder, and slit green chillies and mix well
To this add the ground paste of peanuts-sesame seeds- coconut prepared earlier and mix well
Add 1/2 to 1 cup of water and mix well to dilute the mixture which has to be cooked for about 30 minutes
Cook on slow flame for about 30 minutes stirring from time to time till the oil separates and the mixture becomes thicker
Now add the chopped coriander, tamarind juice, jaggery and salt to taste and bring it to boil
To this add the sautéed bhindi and cook covered on slow flame for another 10 minutes
Transfer the Bhindi ka Salan to a serving bowl
Serve hot with biriyani, pulao or steamed rice

BHINDI RAITA

BHINDI RAITA

In our Indian cooking, raitas are curd-based salad-like accompaniments usually served with different types of pulaos, and biriyanis. Elsewhere in this blog, you will find recipes for Curry Leaves Raita, Garlicky Spinach Raita, and Mint & Coriander Raita.

Today's raita is made with Lady's Fingers/Okra, a commonly available vegetable that is called "Bhindi" in Hindi. This is an easy to make yet delicious raita. You can either deep fry the bhindi or shallow fry them as I have done.

For best results, choose lady's fingers that are tender. Also, make sure you use fresh curds for a better taste.

This recipe has been adapted from Bhindi Raita by Tarlaji Dalal.

Ingredients:-

• Bhindi (Lady's Fingers/Okra), 15
• Fresh Curds, whisked, 1 cup
• Jeera ( Cumin) Powder, 1/4 tsp
• Chilli Powder, 1/4 tsp
• Kala Namak (Black Salt),  1/4 tsp 
• Sugar, 1/2 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp

Method:-

Wash the bhindi (lady's fingers/okra), pat them dry on a clean kitchen towel

Snip off both the ends of the bhindi and cut them into small roundels 

Heat oil in a thick-bottomed kadhai and shallow fry the bhindi on medium heat stirring occasionally until they turn slightly golden brown and become crisp

Remove from the kadhai and transfer to a plate

Sprinkle a little salt on the shallow fried bhindi, mix well and keep aside 

In a bowl, mix well together the whisked curds, jeera powder, chilli powder, black salt, sugar and salt to taste

In adding salt, remember you have already sprinkled a little on the bhindi earlier 

Finally, add the shallow fried bhindi to the mix of whisked curds and spices just before you serve the Bhindi Raita

PUNJABI BHINDI MASALA

PUNJABI BHINDI MASALA

One of the most popular vegetables in India has to be lady's fingers, also called okra. This is called Bhindi in Hindi, and Bendekayi in Kannada.

I make dishes with bhindi fairly often as it can be used in a variety of dishes. Elsewhere in this blog, you will find different recipes using lady's fingers such as Spicy Bhindi Andhra Style, Crispy Bhindi Tawa Fried, and Bhindi Sambhariya.

Today's recipe has been adapted from Punjabi Bhindi Masala from the well known website Sailu's Food.

For best results select bhindi that are tender.

We had this dish with rotis and enjoyed it immensely

Ingredients:-

• Bhindi, (Lady's Fingers/ Okra), 250 gms
• Onion, 1
• Tomato, 1
• Ginger Garlic Paste, 1 tsp
• Green Chilli, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp, or to taste
• Coriander Powder, 1 tsp
• Amchur (Dry Mango) Powder, 1/4 tsp
• Kasuri Methi, (Dry Fenugreek Leaves), 1/2 tsp
• Kitchen King Masala, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Oil, 1 and 1/2  tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp 

Method:-

Wash the bhindi and pat them dry, trim off both the ends and cut them into 1 " pieces
Finely chop the onion, tomato, green chilli, and coriander leaves. Keep aside 

Heat 2 tsp of oil in a thick bottomed kadhai, when it gets hot add the bhindi pieces and saute them, on medium/low flame, stirring from time to time, till they change colour and are almost done. Keep aside
In the same kadhai, heat the remaining 1 tbsp of oil and add the cumin seeds,
When the cumin seeds sizzle add the finely chopped onions and green chilli
Saute till the onions become translucent
To this, add the ginger garlic paste and saute till the raw smell goes

Now add the chilli powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix well

Next add the chopped tomato and salt to taste.
Cook for a few minutes till the tomatoes become soft, then add the bhindi sauteed earlier, and the Kitchen King masala
Mix well and cook till the bhindis get well-blended with the masala
Lastly, garnish with finely chopped coriander leaves
Serve hot with rice or rotis

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

DAHI BHINDI

DAHI BHINDI

At home, we like okra/lady's fingers and make dishes using them quite often. They have numerous health benefits too. In India, you will find okra or lady's fingers as they are more commonly called, used in different cuisines.  Elsewhere. in this blog, you will find recipes for a popular Punjabi dish called Bharwan Bhindi;  for Bhenda Sagle from Konkani cuisine; and for Bhindi Shengdana from Maharashtra.

Today's recipe gets it's name from two important ingredients "Bhindi" the Hindi word for lady's fingers/okra and "Dahi" the Hindi word for curds. This has been adapted from Dahi Bhindi in Manjula's Kitchen.

Tips :

* Take care to use tender lady's fingers for best results
* Make sure the curds used are fresh
* When adding the curds, lower the flame as they will curdle if added on high flame

We thoroughly enjoyed having this with hot rotis.

Ingredients:

• Fresh Curds (Dahi), 1 cup
• Lady's Fingers/Okra (Bhindi) , 250-300 grams  
• Mustard Seeds, (Rai), 1/4 tsp
• Cumin Seeds, (Jeera), 1/2 tsp
• Asafoetida, (Hing) a large pinch 
• Bengal Gram (Besan), 1 tbsp
• Coriander (Dhania) Powder, 2 tsp
• Chilli Powder, 1 tsp
• Turmeric (Haldi) Powder, 1/4 tsp
• Water, 1/2 to 3/4 cup
• Salt,  to taste
• Oil, 3 tbsp

Method:

Wash and pat dry the lady's fingers. Snip off both the ends, cut the lady's fingers into 1" pieces.

Add 2 tbsp of oil in a pan and when it gets hot add the lady's fingers pieces and stir fry them  for 7-8 minutes or till they are tender and change colour

Transfer the lady's fingers to a bowl and keep aside.

Add 1 tbsp of oil to the same pan and when it gets moderately hot add the mustard seeds. When they splutter, add the cumin seeds and saute till they sizzle and change colour and add the asafoetida

Saute for a few seconds.
Lower the flame and add the besan. Stir fry for about 1 minute until it gives off a good aroma and becomes slightly golden brown in colour

Now add the curds, turmeric powder, chilli powder,  and coriander powder and mix well

Cook for 2-3 minutes till the oil leaves the sides of the pan.
Add 1/2 cup of water and salt and bring to a boil

Add the lady's fingers, mix well and cook for about 2 minutes
The gravy will thicken when the dish cools so add a little more water and bring to a boil again
Allow the gravy to simmer for another 2 minutes
Transfer to serving bowl and serve with jeera rice or rotis, parathas.

LAHSUNI BHINDI

LAHSUNI BHINDI

At home, we like okra/lady's fingers and make dishes using them quite often. They have numerous health benefits too. In India, you will find okra or lady's fingers, as they are more commonly called here, used in different cuisines. Elsewhere in this blog, you will find recipes for a Punjabi dish called Bharwan Bhindi,  for Bhenda Sagle from Konkani cuisine, and for Bhindi Shengdana from Maharashtra.

The best part of today's recipe, which gives the dish it's name, is the flavour of garlic called Lahsun in Hindi.

In making this dish, take care to choose tender lady's fingers for best results.

I have adapted this recipe from Lahsuni Bhindi in the popular blog, Veg Recipes of India.

We enjoyed this dish with hot rotis.

Ingredients:

• Bhindi, (Lady's Fingers/Okra), 18-20 
• Garlic Cloves, 6-8
• Cumin Seeds, 1/2 tsp
• Hing, (Asafoetida), 1/8 tsp
• Large sized Onion, 1
• Turmeric Powder, 1/2 tsp
• Green Chilli, 1
• Chilli Powder, 1/2  to 3/4 tsp, as per taste
• Coriander Powder, 1/2 tsp
• Amchur (Dry Mango) Powder, 1/2 tsp
• Kitchen King Garam Masala Powder, 1/4 tsp
• Oil, 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, for garnish

Method:

Wash and pat dry the bhindi with a clean kitchen towel. Snip off and discard the two ends and slice the bhindi vertically.

Thinly slice the onion
Peel and chop the garlic cloves and slit the green chilli

Heat oil in a thick bottomed pan and when it gets hot, on medium heat add the cumin seeds. When they crackle add the chopped garlic and the hing and saute til the garlic gives off a good aroma and turns slightly golden in colour
Add the sliced onion and saute till it becomes translucent
Next, add the turmeric powder, slit green chilli and saute again for a few seconds
To this add the sliced bhindi and salt and mix well
Cover and cook the bhindi for about 5 minutes on medium heat stirring from time to time
Add the chilli powder, coriander powder, dry mango powder and garam masala powder,  and mix well

Cook uncovered, stirring from time to time, till the bhindi gets fully cooked and well blended with the masala
Finally garnish with finely chopped coriander leaves

Serve lahsuni bhindi hot with rotis

BHINDI MASALA ( PUNJABI STYLE)

BHINDI MASALA ( PUNJABI STYLE)

One of the more popular vegetables in India is lady's fingers/okra, called "Bhindi" in Hindi. You will find innumerable recipes which use bhindi as people from all parts of the country use this in varying ways. Today's recipe is Bhindi Masala done in the Punjabi style. Elsewhere in this blog, you will find recipe for the Bhindi Sambhariya, popular in Gujarat; Bhindi Shengdana from Maharashtra, and Spicy Bhindi Andhra Style.

Some people make garam masala powder at home. I have preferred to use the store bought Kitchen King Garam Masala which I find to be perfect.

In making this dish, for best results, please use bhindis that are tender and make sure you dry them thoroughly after they are washed.

Ingredients:-

• Bhindi ( Lady's Fingers/Okra), 250 gms
• Large Sized Onion, 1
• Large sized Tomato, 1
• Cumin Seeds (Jeera) , 1/2 tsp
• Green Chilli,1
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Amchur Powder ( Dry Mango Powder), 1/4 tsp
• Kitchen King Garam Masala, 1/4 tsp
• Kasuri Methi, (Dry Fenugreek Leaves), crushed, 1/2 tsp
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash the bhindi and pat them thoroughly dry using a clean kitchen towel, snip off both the ends of the bhindis and cut them into 1 " pieces. Keep aside

Finely chop the onion, tomato and green chilli. Keep aside.

In a thick-bottomed kadhai, heat 1 tbsp of oil and when it becomes hot saute the bhindi pieces on medium/low heat for about 8-10 minutes without covering the kadhai.
Stir from time to time until the bhindis get cooked but make sure they do not get overcooked. Keep aside.

Add the remaining oil to the same kadhai and when it gets heated add the cumin seeds, when they sizzle add the finely chopped onion and finely chopped green chilli

Saute till the onion turns slightly golden brown

To this add the ginger garlic paste and saute for a couple of minutes till the raw smell goes

Next add the finely chopped tomato and a little salt. Cook till the tomato turns soft and mushy.

Add the spice powders: turmeric powder, chilli powder, coriander powder, and amchur powder and saute for a few minutes till the spices get well blended with the tomato-onion mixture

Now add the sauteed bhindi prepared earlier, the garama masala powder and the crushed kasuri methi and mix well 

Cook for about 5 minutes on medium heat so that the bhindi gets well blended with masala

Transfer to a bowl and serve hot with rotis, naan etc or as a side dish with rice and dal.

ALOO BHINDI

ALOO BHINDI

At home, we like okra/lady's fingers and make dishes using them quite often. In India, you will find okra or lady's fingers as they are more commonly called, used in different cuisines. Today's recipe is from Punjabi cuisine and is for a popular dish called Aloo Bhindi, a side dish made with potatoes (aloo)  and bhindi ( lady's fingers).

Elsewhere. in this blog, you will find recipes for another Punjabi dish called Bharwan Bhindi,  for Bhenda Sagle from Konkani cuisine, and for Bhindi Shengdana from Maharashtra.

In making this dish, take care to choose tender lady's fingers for best results. I have adapted this recipe from Aloo Bhindi by Kanan in Spice Up The Curry.

We thoroughly enjoyed having this with hot rotis.

Ingredients:

• Aloo (Potato), 1
• Bhindi (Okra/Lady's Fingers), 250 gms
• Jeera ( Cumin Seeds), 1/2 tsp
• Onion, finely chopped, 1
• Ginger Garlic Paste, 1 tsp
• Tomatoes, chopped fine, 2
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1 and 1/2 tsp, or to taste
• Amchur Powder, 1/2 tsp
• Garam Masala, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash, peel and cube the potato. Keep it immersed in water to avoid discoloration. Discard the water  and lightly smear the potato cubes with salt and keep aside.
Wash the bhindi and pat them dry Snip off the two ends and cut them into 1/2 inch pieces.

In a thick bottomed kadhai, heat 1 tbsp of oil and when it gets hot add the bhindi, a little salt and cook uncovered, stirring in between, till the bhindis become tender. Ensure that they remain firm and are not overcooked. Keep aside.
Next, heat 2 tsp of oil and add the cubed potatoes after squeezing out water  and cook covered stirring from time to time till the potatoes get done and are a little crisp. Keep aside.
Heat remaining oil and once it gets hot add the jeera and when it sizzles add the chopped onion and saute till they turn golden

Add the chopped tomatoes and cook till they become soft and the moisture evaporates

Add the turmeric powder, chilli powder, coriander powder, amchur powder, and garam masala and mix well
Saute till they get well blended ensuring the spice powders don't get burnt

Lastly, add the cooked bhindi and the potatoes, mix well and cook uncovered for about 3 minutes.
Serve hot with rotis.

SPICY BHINDI ANDHRA STYLE

SPICY BHINDI ANDHRA STYLE

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.

Ingredients:

• 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 

Method:

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.

BHINDI SAMBHARIYA

BHINDI SAMBHARIYA

Having lived in Gujarat for a few years, I developed a liking for their cuisine. Elsewhere in this blog, you will find recipes for Gujartai Kadhi, Khandvi, and Rava Dhokla.

Sambhariya Masala is commonly used in Gujarati cuisine, for example vegetables like lady's finger (bhindi) or potatoes are stuffed with this masala. This stuffing is made with coconut gratings, coriander leaves, peanuts, sesame seeds and spices. It also has a hint of sweetness through the jaggery or sugar used.

For best results for making today's dish, please ensure that the lady's fingers are tender. You can use sugar instead of jaggery but I have preferred to use jaggery.

Today's recipe is adapted from Bhindi Sambhariya from one of my favourite cookery experts, the late Tarlaji Dalal.

Ingredients: 

• Bhindi/ Lady's Fingers, 250 gms
• Hing (Asafoetida), a generous pinch
• Oil, 1-2 tbsps

For The Sambhariya Masala: 

• Freshly grated Coconut, 3 tbsp
• Fresh Coriander Leaves, finely chopped, 3-4 tbsp
• Roasted Peanuts, de-skinned and coarsely powdered, 2 tbsp  
• Jaggery, grated, 1 tbsp
• Ginger Green Chilli Paste, 1 and 1/2 tsp
• Coriander Powder, 1 and 1/2 tsp
• Cumin Powder, 1 tsp
• Garam Masala, a pinch
• Haldi ( Turmeric) Powder, 1/4 tsp
• Til ( Sesame seeds) 1/2 tbsp
• Salt, to taste
• Oil, 1/2 tbsp
• Lime Juice, 1 tbsp

Method:

Wash the tender lady's fingers and pat them dry. 

Snip off the two ends of the lady's fingers and slit each of them length-wise and keep aside.

In a bowl, mix well together all the ingredients listed under For The Stuffing. 

Take each of the slit bhindis and gently fill them with the stuffing as seen in the picture alongside.

Heat oil in a wide thick bottomed kadhai.
When it gets hot, add the hing and saute for a few seconds

Place the stuffed bhindis in the kadhai and cook over medium/low flame till they are nearly done

Next, flip the bhindis so that they are evenly cooked on both sides

Serve hot as a side dish with rice or with rotis

BHINDI MASALA

BHINDI MASALA

We use bhindi ( which is the Hindi word for lady's fingers/okra) in several dishes at home. For example, elsewhere in this blog you will find recipes for Bharwan Bhindi, Okra & Peanut Stir Fry, and Crispy Bhindi Tawa Fried.

I have adapted this recipe from Bhindi Masala Gravy in FoodViva.com. We had this with rotis and enjoyed the dish. It is important that you use fresh curds or curds that are not sour in making this dish.  Likewise, please choose tender bhindi to make a better dish.

Ingredients:

• Bhindi (Lady's Fingers/Okra), 250 gms
• Large Sized Tomatoes, chopped, 2
• Green Chillies, chopped, 1
• Cashewnuts, 5-6
• Ginger, finely chopped, 1/2 tsp
• Garlic, 2 cloves
• Fresh Curds, 4 tbsp
• Onion, medium-sized, 2
• Cumin Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Turmeric powder, 1/4 tsp
• Red Chilli Powder, 3/4 tsp
• Garam Masala Powder, 1/4 tsp
• Fennel seeds, 1/4 tsp
• Coriander leaves, finely chopped, 1 and 1/2 tbsp
• Oil, 1 and 1/2 + 1 and 1/2 tbsp
• Salt, to taste

Method:

Wash the bhindi, pat them dry on a clean kitchen towel. Snip off the heads and tails of the bhindis and cut them into 1 and 1/2 " long pieces.
In a grinder, make a coarse paste of the green chilli, ginger, and garlic. Keep aside.
Make a puree of the tomatoes in a grinder and keep aside
In a pan, dry roast the cashewnuts and once they are cooled, make a coarse powder of the roasted cashewnuts in a grinder and keep aside
Heat 1 and 1/2 tbsp of oil in a thick bottomed kadhai. When it gets heated, add the bhindi pieces and sprinkle salt on them.
Shallow fry the bhindis on medium flame for 6-8 minutes till they shrink in size and become dark green in colour. Transfer to a plate and keep aside.
Heat the remaining 1 and 1/2 tbsp of oil and when it gets hot, add the fennel seeds. When they crackle, add the finely chopped onion and saute till it becomes light brown.
Add the prepared green chilli-ginger-garlic paste and saute for a minute
Next add the tomato puree and cook till the oil separates
Add turmeric powder, red chilli powder, garam masala powder, and salt. Mix well
Add curds, cumin-coriander powder, and coarsely powdered cashewnuts and mix well
Now add the shallow fried bhindis and mix well

Cook over medium flame for 2-3 minutes

Garnish with chopped coriander leaves

Serve hot with rice, naan or rotis.

CRISPY BHINDI TAWA FRIED

CRISPY BHINDI TAWA FRIED

Elsewhere in this blog you will find the recipe for a dish made of lady's fingers (popularly called Okra in the United States, and "Bhindi" in Hindi), called Bharwan Bhindi. I use lady's fingers, not only for its taste but also because of its many health benefits.

Since I have cut down drastically on food that is deep fried, I was very happy to see this recipe in Sushma Mallya's blog Authentic Food Delights for lady's fingers that are shallow fried called Crispy Fried Bhindi.

We tried it out the other day and it came out very well as a side dish to the main meal. Make sure the lady's fingers you use are tender. As regards chilli powder, you can vary the amount to suit your individual taste.

Ingredients:

• Bhindi (Lady's Fingers), 10-15
• Red Chilli Powder, 1 and 1/2 tsp,
• Coriander Powder, 1/2 tsp
• Rice Flour, 3 tbsp
• Salt, to taste
• Oil, 3 tbsp for shallow frying

Method:

Wash the bhindi (lady's fingers) and pat them dry with a kitchen towel
Without snipping off the ends, slit the lady's fingers individually from the tip to the end
In a bowl, make a thick paste of the red chilli powder, coriander powder, rice flour, salt and a little water.
Stuff this paste into the slit bhindis and also apply a coat of the paste outside each of them
Heat oil in a non-stick tawa and shallow fry the bhindis on medium/low flame till they are crisp and golden brown on all sides by turning the bhindis to make sure they are evenly shallow fried. 

MASALEWALI BHINDI (OKRA) AUR PYAZ KI SABZI: GUEST POST BY ANURADHA PRABHU

MASALEWALI BHINDI (OKRA) AUR PYAZ KI SABZI: GUEST POST BY ANURADHA PRABHU

Bhindi (Okra) has to be one of the most versatile of veggies. I like to try this in new dishes so was delighted when my friend, Anuradha Prabhu, sent in her recipe for a spicy dish made of bhindi as her guest post.



Ingredients:

• Bhindi (Okra), 500 gms
• Refined Oil, 2-3 tbsp.
• Onions, sliced, 2
• Red Chilli Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Coriander-Cumin Powder, 1 tbsp.
• Amchur (Dry Mango Powder), 1 tsp
• Besan (Chickpea Flour), 1 tbsp
•  Mustard Seeds, 1 tsp
• Asafoetida, 1/2 tsp
• Salt, to taste

Method:

Wash and dry the bhindi. Snip the ends and slice it evenly.
Heat oil in a kadhai, add the mustard seeds and asafoetida.
When the mustard splutters, add the sliced onions and stir fry on high heat till light brown
Add all the spices powder, chickpea flour and salt to taste.
Keep stirring till the onions are coated with the spice mixture.
Add the sliced bhindi and stir fry on a high heat till done.
Serve hot as an accompaniment with rice and dal or chapaties.

Thank you, Anuradha for this nice recipe.

 

MASALEDAR BHINDI

MASALEDAR BHINDI

Lady's fingers/okra or "bhindi" as they are called in Hindi is often used in most Indian vegetarian homes. They are known to have numerous health benefits.  Elsewhere in this blog, you will find recipes for dishes using lady's fingers such as Bharwan Bhindi, Bhenda Sagle,  and Spicy Bhindi Andhra style.

Today's Masaledar Bhindi is adapted from the recipe by Master Chef Sanjeev Kapoor in one of his many cookery books.

For best results, it is essential that the bhindi you choose should be tender.

Ingredients:

• Bhindi (Lady's Fingers/Okra), 250 gms
• Besan ( Gram Flour) 2 tbsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Amchur ( Dry Mango Powder) 2 tsp
• Coriander Powder, 2 tsp
• Roasted Cumin Powder, 2 tsp
• Garam Masala Powder, 3/4 tsp
• Oil, 2-3 tbsp
• Salt, to taste
• Cumin Seeds, 1/2 tsp
• Green Chillies, chopped, 2

Method:

Wash the lady's fingers and pat them till they are fully dry

Cut the two ends of the lady's fingers

Make a slit lengthwise from top to bottom on each of the lady's fingers. Keep aside.

In a bowl, combine together the besan, turmeric powder, chilli powder, amchur, coriander powder and garam masala powder

Add 1 tbsp of oil to this, add salt and mix well to form the masala for the stuffing 

Stuff this masala into the slits of each of the lady's fingers

In a non-stick kadhai, heat the remaining oil and when it gets hot on medium heat add the cumin seeds and chopped green chillies and saute for 1 minute

Now add the stuffed lady's fingers and saute for 5 minutes

Lower the heat, cover with a lid and cook till the lady's fingers are done stirring from time to time

Remove the cover and saute till the lady's fingers are crisp.

Serve hot.