Hyderabadi Bhindi

Come Summer and you are stuck with the same few vegetables which makes you so sad at times. The thought of eating non vegetarian fare everyday is not too appealing either, hence what I do is try to make the boring vegetable interesting by trying new recipes. I came acroos this while browsing through facebook and after a little help from the various sources on the net gave it a shot. Must say I am quite happy with the results. Not only is it simple to make but is actually a pleasant change from the same old style of making bhindi fry or bhindi alu. If you are a bhindi lover, do give it a try and I am sure you will not be disappointed 😀 .

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Ingredients :

  • 400 gms Bhindi ( Okra )
  • 1 medium Onion, finely chopped
  • 1 Tsp Ginger paste
  • 1 Tsp Garlic paste
  • 1/2 Tsp Cumin powder
  • 1/2 Tsp Coriander powder
  • 1/2 Tsp Garam Masala powder
  • 1/2 Tsp Red Chilli powder
  • 1/2 Cup Yoghurt, whisked
  • 1/2 Tsp Sugar
  • Salt to taste
  • Turmeric as needed
  • Oil to fry the bhindi
  • Coriander leaves for Garnish

For Paste :

  • 2 medium ripe Tomatoes
  • 7-8 Cashewnuts, soaked in warm milk
  • 5-6 Tbs Coconut milk

For Tempering :

  • 1 Tsp Mustard seeds
  • 3-4 dry red Chillis
  • 8 – 10 Curry leaves
  • 4-5 Tbs Oil

Method :

  • Wash and dry the bhindi. Cut off the tips and tails. Now slice it lengthwise and mix with a little salt and turmeric and keep aside.
  • Heat oil in a pan and fry the bhindi in batches till nicely browned and drain in  paper towel.

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  • In a blender make a smooth paste of the tomatoes, coconut milk and soaked cashewnuts and keep aside.
  • Heat oil in a wok and fry the ingredients for tempering. Once aromatic add the onions and fry till it is browned a bit.
  • Now add the ginger-garlic paste, cumin powder, coriander powder, garam masala, red chilli powder , salt and turmeric. Fry this for some , adding a little water if required, till the raw smell is gone.

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  • Pour in the tomato-cashew paste and add the sugar. Give it s good stir and let it simmer for 7-10 minutes. Keep stirring and add little water if needed.

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  • Now lower the heat to minimum and slowly add the whisked yoghurt. Mix well and let it simmer for another 5-7 minutes. Adjust the seasoning and finally add the fried bhindi. Give it a good mix and simmer for further 4-5 minutes.

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  • Remove from heat , garnish with coriander leaves and serve hot with chapati.

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