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Bhindi Chutney Recipe

Written by on July 29, 2022

For masala powder:
  • 2tsp oil
  • ½tbsp urad dal
  • ½tbsp chana dal
  • 1tsp coriander seeds
  • ½tsp cumin
  • ¼tsp methi
  • 5dried red chilli
For frying bhindi:
  • 2tbsp oil
  • 5clove garlic (crushed)
  • 2cup bhindi/okra (chopped)
  • 1tomato (chopped)
  • small piece tamarind
  • ¼tsp turmeric
  • ½tsp salt
For tempering:
  • 2tbsp oil
  • 1tsp mustard
  • ½tsp urad dal
  • 2dried red chilli (broken)
  • few curry leaves
  • pinch hing
  • Firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chillies.
  • Roast on low flame until the spices turn aromatic.
  • Cool completely, and grind to a fine powder. keep aside and in the same pan heat 2 tbsp oil and saute 5 cloves of garlic until it turns golden brown.
  • Now add 2 cups bhindi and fry well. Stir and fry until the bhindi turns non-sticky and crunchy.
  • Add 1 tomato, a small piece of tamarind, and ¼ tsp turmeric and cook well until the tomato turns soft and mushy.
  • Cool completely, and transfer to the mixer jar.
  • Also, add ½ tsp salt and grind to a coarse paste. keep aside.
  • In a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing.
  • Splutter the tempering.
  • Add in prepared chutney and mix well.
  • Cook until the oil separates from the sides.
  • Enjoy bhindi chutney with hot steamed rice, dosa or idli.
  • Source: Hebbars Kitchen
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