Monday, February 07, 2011

Gujarati Bhindi Recipe

Gujarati Bhindi or Okra Gujrati Style

Gujarati Bindhi is a rich and creamy dish that is a delightful marriage of the sweet and sour. Try this Gujarati Bindhi recipe which is great with some mildly spiced khichdi that is drizzled with plenty of ghee.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 3 to 4

10 pieces bhindi or okra
3 tablespoons oil
4 tablespoons of besan flour
2 cups of curd
A small pinch of turmeric powder
1 teaspoon red chilli powder
A small pinch of asafoetida powder
3 cups of water
Salt to taste
2 green chilli peppers, finely chopped
5 cloves of garlic
1 inch ginger, finely sliced
1 tablespoon mustard
1/4 teaspoon fenugreek seeds
Chopped fresh coriander leaves


1. Wash the bhindi or okra. Using kitchen towels, dry them completely. Trim their ends and cut into 1/2 inch portions.
2. In a pan, heat 2 tablespoons of oil.
3. Add in the okra. Fry them over medium heat for four to five minutes, until they are cooked. While frying, you can add some salt. Drain excess oil from the bhindi by placing them on paper towels.
4. In a large mixing bowl, mix the besan flour, curd, turmeric powder, red chilli powder, asafoetida powder, water and salt. Set aside.
5. In another skillet, heat a tablespoon of oil.
6. Add in the mustard and allow it to pop.
7. Add in the fenugreek seeds. Fry for a minute.
8. You can then add in the chopped green chilli peppers, garlic and ginger. Fry for another two minutes or until they become golden.
9. You can then add in the mixture you have prepared earlier with the besan flour and curd. Lower the heat and allow the mixture to come to a boil. This would take around five to seven minutes.
10. Add in the fried okra and cook for another two to three minutes.
11. Remove from flame and garnish with chopped fresh coriander leaves.
12. Serve hot with rotis, chapatis or rice.

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