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

BENDAKAYA PULUSU

 BENDAKAYA PULUSU

Lady's fingers /Okra has to be one of the most common vegetables in India. Called Bhindi in Hindi,  Bendekai in Kannada, Bendakaya in Telugu and Bhenda in my mother tongue, Konkani, this vegetable has numerous health benefits. It is strong in vitamins and has a good quantity of proteins as well. 

Somehow over the years, in my house we have developed a liking for Andhra cuisine. Naturally, therefore, elsewhere in this blog, you will find recipes for dishes such as:- 

• Menthi Kura Pappu
• Pesarattu
• Spicy Bhindi Andhra Style
• Mamidikaya Menthi Pachadi

 Pulusu in Andhra cuisine is a curry with a distinctive flavour of tamarind.

Today's recipe is for a dish made with Bendakaya (Lady's Fingers/Okra) and is called Bendakaya Pulusu. This goes great served with hot steamed rice.

Ingredients:-

• Bendakaya, (Lady's Fingers/Okra), 250 gms
• Mustard Seeds, 1/2 tsp
• Fenugreek (Methi) Seeds, 1/8 tsp
• Curry Leaves, a few
• Medium-sized Onions, 2, 
• Green Chilli, 2 
• Large-sized Tomato, 1
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Tamarind, lemon sized ball,
• Jaggery, 1 tsp
• Coriander Leaves, 2 tbsp for garnish
• Oil, 1 and 1/2 tbsp
• Salt, to taste

Method :-

Wash the okra/ bendakaya thoroughly and dab them dry with a clean kitchen towel

Snip off the two ends of the okra and cut them into 1 " pieces

Chop the onions and tomatoes

Slit the green chillies

Grate the jaggery 

Finely chop the coriander leaves 

Soak the tamarind in 1/2 cup of warm water for about 10 minutes and extract the juice

Heat oil in a thick-borttomrd kadhai and on medium heat add the mustard seeds, when they splutter add the fenugreek seeds and sauté for a few seconds

Add the curry leaves and sauté once again

To this add the chopped onion and slit green chillies and sauté till the onion becomes translucent

Next add the chopped tomatoes, turmeric powder and salt and mix well

Cook covered on medium heat till the tomatoes become soft and mushy

Add the okra and sauté on high heat for 2 to 3 minutes

Add a little more salt, chilli powder, and coriander powder and sauté taking care that the spices don't get burnt

Pour in the tamarind extract, and add the grated jaggery and mix well

Cover and cook for about 3 to 4 minutes on low flame 

Add 1 and 1/2 to 2 cups of water to get the desired consistency

Cook on medium/low flame till the okra gets fully done

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve Bendakaya Pulusu 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  

BHENDA SASAM ( LADY'S FINGER CURRY )

 BHENDA SASAM ( LADY'S FINGER CURRY )

In these days of Covid 19, we home makers have sharpened our skills in planning meals and buying/ ordering vegetables and fruits. We try to make the best out of difficult circumstances prevailing in all parts of India, and indeed the world. 

Called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekai in Kannada, lady's fingers/okra has numerous health benefits. It is strong in Vitamins and has good quantity of proteins as well. It is said to have positive control on blood sugar, especially for diabetics. 

I make it a point to use lady's fingers in my cooking from time to time. Elsewhere in this blog, you will find recipes for dishes made with lady's fingers/okra such as:- 

• Lahsuni Bhindi
• Bendekayi Gojju 
• Bhenda Puddi Sagle
• Bharwan Bhindi

Last week I had made Vendakkai Puli Kuzhambu and found that I had enough lady's fingers/okra from that order to make one more dish. 

I immediately decided to make Bhenda Sasam, a popular dish in our Konkani cuisine. In my house we are very fond of this and I make it the way my Amma used to. Though we call it Bhenda Sasam, in this version we do not add any mustard for grinding but only for the seasoning. 

One advantage of this dish is that you can put to use the not so tender lady's fingers as well since they will be deep fried. In case you are using curds in place of buttermilk, whisk the curds in adequate water before use. 

Bhenda Sasam is served as a side dish with the main meal of rice and dal. 

Ingredients:-

• Bhenda (Lady's Fingers/Okra), 18-20 nos. or 250 gms 
• Salt, 
• Oil, as required for deep frying

For The Masala:

• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 2
• Buttermilk, 1 cup
• Asafoetida, a large piece or 1/4 tsp Asafoetida Powder
• Salt, to taste
• Coconut Oil, 1 tsp for roasting the red chillies and asafoetida 

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Curry Leaves, 1 sprig
• Coconut Oil, 1 tsp

Method:-

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

Snip off both the ends and cut them into roundels. 

Sprinkle a little salt, mix well and keep aside. 

Heat oil in a kadhai and deep fry the lady's fingers till they turn crisp and golden brown in colour 

Transfer the deep fried lady's fingers on to absorbent paper to remove the excess oil. Keep aside.

In a small pan, heat 1 tsp of oil and sauté the asafoetida for a few seconds till it gives off a good aroma. Keep aside 

In the same pan, roast the Byadgi Red Chillies 

Next, grind together the coconut gratings along with the roasted asafoetida and red chillies and the buttermilk to a smooth paste 

Transfer the ground paste to a bowl, add salt and mix well. If the ground masala is too thick, you can add a little water

In the same pan, heat 1 tsp of oil and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds

Pour this seasoning on to the Bhenda Sasam masala

Finally, add the deep fried lady's fingers just before serving the Bhenda Sasam as they should be crisp 

Serve Bhenda Sasam as a side dish to the main meal of rice and dal 

Tips: 

# The buttermilk used should be fresh yet a little sour 

# The coconut gratings used must be fresh as this dish is not boiled 

VENDAKKAI PULI KUZHAMBU

 VENDAKKAI PULI KUZHAMBU 

Today's dish is from Tamilnadu and gets its name from the principal ingredients: Lady's Fingers/Okra or Vendakkai in Tamil, and Tamarind or Puli in Tamil. 

Lady's fingers has to be one of the most common vegetables in India. Called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekai in Kannada, this vegetable has numerous health benefits. It is strong in Vitamins and has good quantity of proteins as well. 

Elsewhere in this blog, you will find recipes for dishes made with lady's fingers/okra such as:- 

• Lahsuni Bhindi
• Bendekayi Gojju 
• Bhenda Puddi Sagle
• Bharwan Bhindi

Today's recipe is for a side dish called Vendakkai Puli Kuzhambu and has been adapted from Kannamma Cooks. 

We enjoyed this for lunch served with hot steamed rice. 

Ingredients:-

• Vendakkai, (Lady's Fingers/ Okra), 250 grams
• Puli ( Tamarind), lemon sized
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Dried Red Chillies, 2
• Curry Leaves, 1 sprig
• Turmeric Powder , 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Sambar Powder, 1 tsp
• Jaggery, 1 tsp
• Salt, to taste
• Oil, 3 tbsp (1+1+1) 

For the Masala:-

• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Garlic Cloves, 4-5 
• Onions, 2
• Tomatoes, 2
• Coconut Gratings, 4 tbsp
• Oil, 1 tbsp

Method:-

Wash the lady's fingers and pat them dry, snip off the two ends and cut them into 1" pieces 

Wash and chop the tomatoes and onions, and peel the garlic

Soak the tamarind in 2 cups of warm water for about 10-15 minutes and extract the juice. 

Heat 1 tbsp of oil in a thick bottomed kadhai and sauté the cut lady's fingers, adding a little salt, for about 6-8 minutes. Keep aside

In the same kadhai, add 1 tbsp of oil and on medium heat add the cumin seeds, curry leaves and garlic cloves. Saute for a few seconds, then add the chopped onions and fry till they become soft

Now add the chopped tomatoes and the coconut gratings and sauté for a few minutes

Remove from the flame and allow this to cool 

Transfer to a small mixer jar and grind to a smooth paste adding water as required

Remove and keep aside

Heat 1 tbsp oil in the kadhai and on medium heat add the mustard seeds and when they splutter add the urad dal and fenugreek seeds and sauté till it changes colour

To this add the dried red chillies and curry leaves and sauté for a few seconds

Now add the freshly ground masala and the tamarind juice and mix well

Add the coriander powder, turmeric powder, chilli powder, sambar powder, salt and jaggery along with one cup of water and bring to a boil

Lower the flame, cover the dish and let it simmer for 15 minutes

Now add the sauteed lady's fingers, mix well and let it cook for another 5 minutes till the oil appears on the surface

Switch off the flame and transfer to serving bowl

Serve Vendakkai Puli Kuzhambu with hot streamed rice 

BENDEKAYA MASALA

 BENDEKAYA MASALA 

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 while they are called Bendekaya in Telugu and Bendekayi in Kannada.

 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

The best part of having common interests is that we get to share with other friends. I have so many friends who are fond of cooking. Sharing what I know and learning from them is one of the objectives of my blog.

I learnt today's recipe from one of our friends who is from Andhra Pradesh. We now make this as an accompaniment to the meal of rice and dal. 

Ingredients:-

• Bendekaya ( Okra, Lady's Fingers), 350-400 gms
• Salt, to taste

Dry Roast & Grind To A Masala (Coarse Powder) 

• Byadgi Red Chillies, 4
• Dry Coconut/ Copra , 2 tbsp 
• Cumin Seeds, 1 tsp
• Garlic Cloves, peeled, 2
• Curry Leaves, 5-6 

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Curry Leaves, 1 sprig
• Turmeric Powder, 1/8 tsp
• Asafoetida, 1/8 tsp
• Oil, 1 tbsp

Method:-

Wash the lady's fingers and pat it dry

Snip off both the ends and cut the lady's fingers into roundels 

In a thick-bottomed kadhai, dry roast the Byadgi red chillies, dry coconut, cumin seeds, peeled garlic cloves, and curry leaves together on medium flame for about 3-4 minutes till the chillies become crisp and the dry roasted ingredients give off a good aroma 

Remove from flame and allow it to cool 

Transfer to a small mixer jar and grind to a coarse powder. Keep aside

In the same kadhai, heat 1 tbsp of oil and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté 

To this add the turmeric powder and asafoetida and sauté for a few seconds

Now add the lady's finger roundels and sauté for a couple of minutes

Lower the heat and cook partially covered ( this helps the vapours escape and prevents the lady's fingers from getting soggy) till the lady's fingers get done 

Add salt and mix well

Next add the freshly ground masala powder and mix again till it gets well blended with the lady's fingers

Switch off the gas and transfer the Bendekaya Masala to a serving bowl 

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

BHENDA PUDDI SAGLE

BHENDA PUDDI SAGLE

Lady's Fingers, known as Okra in the United States, is a very popular vegetable in India. In Hindi, it is called Bhindi while we call it Bhenda in my mother tongue, Konkani. This is called Bendekayi in Kannada and Vendakkai in Tamil.

Dieticians and nutritionists, like in this article in Healthline, speak of the many reasons why okra/ lady's fingers are good for our health.

Lady's fingers are commonly used all over India so elsewhere in this blog you will find recipes for Vendakkai Puli Kuzhambu  from Tamilnadu; Masaledar Bhindi from North India and Bhindi Sambhariya from Gujarat.

Today's recipe is from our own GSB Konkani cuisine and is called Bhenda Puddi Sagle. It is a side dish which is generally served with our traditional meal of rice and dal. It also goes well with rotis.

In making this dish, for best results, please make sure the lady's fingers are tender.

Ingredients:-

• Bhenda ( Lady's Fingers/Okra ), 250 grams
• Large-sized Onions, 2
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 5
• Tamarind, size of a small marble
• Coriander Seeds, 1 tsp, 
• Fenugreek (Methi) Seeds, 1/4 tsp 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Oil, 1 and 1/2 tbsp
• Salt, to taste

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 1" pieces
Peel and chop the onions
Add a little oil in a kadhai and roast the Byadgi Red Chillies till they become crisp and keep aside
Next roast the coriander seeds and the fenugreek seeds till they turn golden. Keep aside.
In a mixer, grind together the fresh coconut gratings and the tamarind along with the roasted ingredients:  red chillies, coriander seeds, and fenugreek seeds, to form a coarse paste adding just the required amount of water.  Keep aside

Heat oil in the kadhai and on medium heat add the mustard seeds
When they splutter add the curry leaves and sauté for a few seconds

To this, add the chopped onions and sauté for 2-3 minutes till they become translucent

Now add the lady's fingers, and salt, mix well and sauté for 1 minute
Partially cover and cook the lady's fingers on medium heat stirring from time to time till they are almost cooked yet remain firm. (They should not get soggy or overcooked)
Add the ground paste prepared earlier and mix well
Cook on medium/low flame till the excess water evaporates and the masala gets well blended with the lady's fingers
Transfer to a serving bowl and serve hot as a side dish 

BENDEKAYI GOJJU

BENDEKAYI GOJJU

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 while they are called Bendekayi/Bendekai in Kannada.

 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

Today's recipe is for a side dish popular in my Home State of Karnataka. I have adapted this from the YouTube video on Bendekai Gojju by Brunda Kukke, in which she explains this recipe in Kannada.

In this dish the lady's fingers are initially cooked in the tempering of mustard seeds and curry leaves.

We enjoyed this  spicy, tangy and sweet Bendekayi Gojju immensely with steamed rice. It can be served with rotis/ chappatis as well.

Ingredients:-

• Bendekayi (Okra/Lady's Fingers),  500 gms
• Fresh Coconut Gratings, 1 cup
• Tamarind,  size of a small lemon
• Kadale Bele (Channa Dal / Bengal Gram), 1 tbsp
• Uddina Bele ( Urad Dal/Black Gram0 , 1 tbsp
• Sesame Seeds, 1 tbsp
• Mustard Seeds, 1/2 tsp
• Jaggery, grated, 1 tbsp or to taste 
• Byadgi Red Chilies, 6-8 
• Salt, to taste
• Oil, 1 tsp

For tempering:- 

• Oil, 2 tbsp
• Mustard Seeds, 1/2 tsp 
• Curry Leaves, a sprig

Method:-

Wash the lady's fingers/okra, and dab them dry on a clean kitchen towel

Snip off the two ends of the okra into 1/4 " roundels. Keep aside

Soak the tamarind in warm water and extract the juice. Keep aside.

In a thick bottomed kadhai, heat 1 tsp of oil and on medium heat add the channa dal and roast it and when it is almost done, add the urad dal and fry till the dals change color
To this add the sesame seeds and mustard seeds and roast for about 30 seconds till they splutter
Remove from the kadhai and keep aside

In the same kadhai, add a little oil and roast the Byadgi Red Chillies till they become crisp. Keep aside.

In a mixer jar grind together the fresh coconut gratings, roasted red chillies along with the mixture of roasted dal, mustard seeds andd sesame seeds to a smooth paste adding the required amount of water . Keep aside.

Heat 2 tbsp of oil in the kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds
To this add the lady's fingers and sauté for 1 minute
 Add a little salt and mix well
Cover and cook leaving the lid partly open
(Leaving the lid partly open helps some of the steam to escape and this prevents the lady's fingers from becoming slimy/gooey )
Stir from time to time till the lady's fingers get done
Now add the ground paste prepared earlier and mix well

Add water if required to get the medium thick consistency
To this add the tamarind extract, salt to taste ( remember that a little salt has already been added earlier) and bring to a boil
Lastly, add the grated jaggery and allow it to simmer for a few minutes 

Serve Bendekayi Gojju with steamed rice or rotis/ chapatis

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

BHINDI IN PEANUT MASALA

BHINDI IN PEANUT MASALA

This dish makes use of two commonly available and largely popular vegetables namely lady's fingers and peanuts. Lady's fingers ( more popularly known as okra in the US) is called " bhindi' in Hindi. 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.

We have always been fond of peanuts in my house. Therefore, it is not surprising that you will find several recipes using peanuts ( often called Groundnuts in India) in this blog, such as Verkadlai ( Peanut) Sundal, Peanut & Garlic Chutney,  and Shengdana Kadhi.

For best results choose lady's fingers that are tender.

 I have adapted this recipe from Bhindi in Peanut Masala by Tarlaji Dalal. I have added gur ( jaggery) to enhance the taste of the dish. We enjoyed this as a side dish both with rice and rotis.

Ingredients:

• Bhindi (Lady's Fingers/Okra), 200 grams
• Hing (Asafoetida), 1/8 tsp 
• Oil, 2 tbsp

For the Peanut Masala

• Peanuts, 1/4 cup
• Fresh Coconut Gratings, 1/4 cup
• Dhania ( Coriander Leaves), finely chopped, 1/2 cup
• Amchur ( Dried Mango Powder),  1 and 1/2 tsp
• Green Chillies, finely chopped,  1 or 2  
• Dhania-Jeera Powder ( Coriander-Cumin Seeds Powder),  2 tsp
• Gur ( Jaggery), grated, 1 tsp or to taste
• Salt, to taste

Method:

Wash and pat dry the lady's fingers, snip off the two ends and then cut them diagonally and keep aside

Dry roast the peanuts, ( I microwave them for 2 and 1/2 minutes) allow them to cool and de-skin them 

In a small mixer jar, pulse to coarsely grind the roasted peanuts 

In a bowl, mix together the coarsely ground peanuts, coconut gratings, finely chopped coriander leaves, finely chopped green chillies, dried mango powder, coriander-cumin powder, gur, and salt.

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the asafoetida, and saute till it gives off a good aroma 

To this add the lady's fingers, sprinkle a little salt, mix well and cook on medium flame for 4-5 minutes or till the lady's fingers get done stirring from time to time

Make sure that the lady's fingers remain crunchy and do not get overcooked

Next add the prepared Peanut Masala which already has salt added to it  

Mix well and cook on medium flame for another 2 minutes stirring occasionally till the lady's fingers get well blended with the ground masala  

Transfer to serving bowl and serve hot as a side dish 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 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

BHINDI MASALA (MINIMAL OIL)

BHINDI MASALA

"Bhindi" is the word in Hindi for Lady's Fingers, a vegetable popular in India. This is known as Okra in North America. Both my husband and I like this vegetable and I make this in one form or the other quite often.

Elsewhere in this blog you will find recipes for Crispy Bhindi Tawa Fried, Bharwan Bhindi, and Masaledar Bhindi.,

Today's dish is adapted from Bhindi Masala by one of my favourite cookery experts, the late Tarlaji Dalal. In her recipe she has used roasted onion and has categorised this as a Zero Oil recipe. In my version, I have used just 1/2 tsp of oil to saute the onions as we usually do in Indian cooking.

It is important that the lady's fingers are particularity tender. The ground masala made with coconut, coriander, sauteed onion, spices and roasted sesame seeds gives the dish its distinctive taste.

The dish was delicious and we loved the bhindi stuffed with the masala. It goes very well as a side dish. We enjoyed this with hot rotis.

Ingredients:

• Tender Lady's Fingers (Bhindi), 18-20

To Be Ground Into A Smooth Paste:-

• Onion, large-sized, 1
• Freshly Grated Coconut, 2 tbsp
• Coriander Leaves, chopped,1 cup
• Sugar, 2 tsp
• Ginger, 1 " piece 
• Green Chillies, 3
• Turmeric Powder, 1/2 tsp
• Coriander-Cumin Seeds Powder, 1 tbsp
• Garam Masala Powder, 1/2 tsp
• Roasted Sesame Seeds, (Til) 2 tsp
• Lemon Juice, 1 tbsp
• Salt, to taste

Method:

Wash the ladies's fingers and pat them dry. Snip off the two ends of the lady's fingers and slit them lengthwise. Keep aside.

Peel the onion, cut it into quarters and saute it in 1/2 tsp of oil till they turn slightly golden

Allow it to cool

In a mixer, grind together the sauteed onion together with all the ingredients specified above to a smooth paste without adding any water

Stuff a little of the prepared ground paste into each of the slit lady's fingers

Heat a non-stick kadhai, and without adding any oil, add the stuffed lady's fingers and the remaining ground paste. Mix well

Cover and cook on low flame for 10 minutes or till the lady's fingers become soft while stirring occasionally

Serve hot as a side dish