Sunday, March 21, 2010

Simple Bhindi Fry


Bendakaya/Okra/Bhindi : 1 lb
Dry roasted peanuts : 2 tbsps
Red Chilli powder : 1/2 tsp
Coriander powder : 1/4 tsp
Mustard seeds : 1 tsps
Cumin seeds : 1 tsps
Split black gram dal (Urad dal) : 1 tsp
Curry Leaves : 10 - 12
salt : 1 tsp or as required
turmaric powder: 1/4 tsp
Oil : 2 tbsps


Finely chopped coriander : 2 tbsps
Fresh grated coconut : 1 tbsp

  • Wash the Bhindi, pat with paper towel and let them dry completely.
  • Chop the ends off and cut into 1/2" pieces.
  • On medium flame, heat oil in a heavy bottomed pan, add mustard seeds, cumin seeds and urad dal.
  • When they start to splutter, add curry leaves.
  • Add the cut bhindi pieces. Sprinkle in turmeric. Mix them all once, allow them to cook for 4 to 5 minutes un-covered on medium heat.
  • Now cover the bhindi and reduce the heat to medium-low and cook for another 4 to 5 minutes.
  • Saute in between so that Bhindi doesn't burn.
  • Do not over stir the bhindis, as they may breakdown and become mushy.
  • Reduce the flame and add salt, red chilli powder and Coriander powder and cook until the bhindis are cooked.
  • Just before switching off the stove, add the roasted peanuts.
  • Garnish with coriander and grated coconut.
  • Best served with rice.

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