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Chatpati Bhindi Curry



Chatpati Bhindi Curry
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
 
This is a delightful recipe which is not only fast but also very easy to make. I learn't this recipe during on of my official trips abroad. Do try it and your comments are most welcome. This is not the conventional type of bhindi curry. Trust me. . It's different. .
Ingredients
  • 10-12 chopped ladies finger (bhindi)
  • 2 chopped tomatoes
  • 2 chopped onions
  • 2 chopped green chillies
  • 2-3 whole dry kashmiri red chilli
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds ( rai / sarson)
  • 1 tsp fenugreek (methi) seeds
  • 1 tsp besan (bengal gram flour)
  • 1 tsp turmeric powder (haldi)
  • 1 tsp chilli powder
  • 1 tsp coriander (dhania) powder
  • 1 tsp cumin seeds (jeera) powder
  • ½ tsp asafoetida (hing)
  • 1 tsp garam masala
  • 1 tsp ginger-garlic (adrak-lehsun) paste
  • 1 tsp dried mango powder (amchur)
  • 5 curry leaves (kadi patta)
  • 1 tbsp oil
  • salt to taste
Instructions
  1. Heat oil in a non stick pan or wok.
  2. Add the cumin seeds, mustard seeds and fenugreek seeds and let it crackle.
  3. Add ½ tsp of hing, dry red chilli and let it get fried in the oil for 1 minute.
  4. Add the onions and saute till the onions are light golden brown.
  5. Add the tomatoes and the chilli and saute for 2 minutes.
  6. Add the ginger-garlic paste and saute till the rawness of the ginger garlic paste goes away.
  7. Add the haldi powder, chilli powder, jeera powder,coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.
  8. Add the ladies finger in the pan and mix well till the whole masala is mixed with the bhindi.
  9. Add the dried mango powder and mix well.
  10. Sprinkle 1 tsp of besan and saute for 3 to 4 minutes.
  11. Add half cup of water to the bhindi and mix well for another 3 to 4 minutes till the masala is completely dissolved.
  12. Add salt and mix well.
  13. Cook on a slow flame for 5 to 6 minutes.
  14. Serve hot with rice or roti.



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