RAJASTHANI BHINDI

From : Tastyindiarecipes
Ingredients:
500 gms ladyfingers (okra/bhindi)
1 cup bengal gram flour (besan)
1/2 tsp onion seeds (kalonji)
4-5 green chillies finely chopped
4 cloves garlic crushed
1 inch ginger chopped
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
1 tsp fennel seeds (saunf)
1/2 tsp dry mango powder (amchur)
2 tbsp oil/ghee
Salt to taste

How to make Rajasthani Bhindi :
1.Wash the bhindi in normal running water and wipe with clean kitchen napkin.
2.Combine all the ingredients in a big bowl including besan and spices.
3.Slightly cut the two ends and slit on one side.
4.Stuff the prepared spice mixture into the ladyfingers.
5.Heat the ghee in a non-stick pan and arrange the stuffed ladyfingers properly in the pan.
6.Allow to cook uncovered for 4-5 minutes on low flame until the water of okra fully evaporated.
7.Stir 2-3 times in between and keep the flame very low.
8.After few minutes, cover the pan and leave until bhindi gets cooked very well.
9.Uncover and cook only for 2 more minutes to get the bhindi crispy and crunchy.
10.Serve hot with Indian flat bread (roti/chapati).

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CRISPY ANDHRA BHINDI

Chef's Name : Renuka Chowdhury/Poojita Chowdhury
Ingredients1/2 kg bhindi  / lady finger / okra
Oil - for deep frying
3-4 tsp jeera
4 tsp dhania seeds
4 tsp peanuts
4 tsp chana dal
7-8 red chillies
10-12 garlic cloves - crushed
3-4 tsp grated coconut
Salt - to taste



Method
Dry roast the jeera, dhania, peanuts, chana dal and red chillies. Keep aside to cool and then grind them together.
Mix in the crushed garlic, coconut and salt. (This masala can be stored for six months in an air tight jar in a refrigerater.)
Heat oil and deep fry the bhindi. Remove and sprinkle the masala over it.
Mix well and serve hot.

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OKRA WITH BABY CORN

Chef's Name : Roopa Gulati
Ingredients2 Tbsp oil
3 sliced onions
1/2 tsp onion seeds
1 tsp fennel seeds
1/4 tsp mustard seeds
1/2 tsp crushed red chillies
3 tsp shredded garlic
1/2 kg okra - split in half
250 gm baby corn
2 tomatoes - peeled and de-seeded
2 Tbsp chopped coriander
1 Tbsp lemon juice
3 split green chillies

Method
Fry onions in hot oil. Add the onion seeds, fennel seeds and mustard seeds. Season with salt. Cook for 5 minutes.
Add shredded garlic and crushed red chillies. Fry till onions brown and stir in the okra.
Add baby corn, green chillies, and coriander and lemon juice.
Add tomatoes just before serving.

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BHENDI(LADY FINGER) PARATHA

Ingredients

250 grams ladies finger

1/2 tbsp cumin(jeera)

1 tbsp chilli powder

1/2 garma masala

Salt to taste

100 gms onion

250 grams of wheat flour

 

Method

Take a Pan, put oil and saute cumin.

Fry lady finger and onion, add chilli powder, garam masala powder.

Take a big bowl put wheat flour, salt and the bendi mixture.

Mix gradually, and keep it aside for 1 hour.

Make small balls of it and roll them and roast them on a tava.

Serve with dals or vegetable gravy.

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BHINDI (LADY FINGER) RAITA

Ingredients

Ladyfingers (bhindi) 100 grams
Oil to deep fry
Yogurt 4 cups
Salt to taste
Red chilli powder a pinch
Cumin powder a pinch





METHOD
Wash, dry and slice the ladyfingers diagonally into two millimetre thick piecesHeat oil and deep fry till crisp and golden.
Drain onto an absorbent paper so that excess oil is absorbed. Whisk together yogurt, salt, red chilli powder and cumin powder.
Chill till the time of service. Just before serving add the fried bhindis to the chilled curd but do not mix. 

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