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Bhindi Curry Recipe (Chinch Gulachi Bhendi)

Bhindi Curry Recipe (Chinch Gulachi Bhendi) Bhindi Curry Recipe (Chinch Gulachi Bhendi)
Bhindi Curry Recipe (Chinch Gulachi Bhendi)
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
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Bhindi Curry Recipe (Chinch Gulachi Bhendi)

By Uma Abhyankar April 30, 2015

Bhindi curry is a variation of the tasty vegetable that is known by many different names like Okra, Bhindi, or Lady's finger. This recipe of Bhindi curry has a Maharashtrian touch to it. Bhindi is often one of the most favorable vegetables among the kids. The sweet and sour taste makes it finger licking and delicious.

Ingredients

  • Okra (Bhindi / Lady's finger - 15-20 pieces (about 1/4 kg)
  • Mustard seeds - 1/2 tsp
  • Asafoetida (Hing) - A pinch
  • Turmeric Powder - 1/2 tsp
  • Dried Tamarind - 1
  • Jaggery (gud) - About 2
  • Kala / Goda Masala - 1 tsp
  • Salt - To taste
  • Red Chili Powder - To taste
  • Oil - 2 tsp

Instructions

  1. Cut all okras into 1 cm big pieces.
  2. Soak 1" big piece of tamarind in some hot water for 15-20 minutes.
  3. Heat 2 tsp oil in a pan and add 1/2 tsp mustard seeds.
  4. After they crackle, add a pinch of asafoetida (hing), and 1/2 tsp turmeric powder.
  5. Add all the cut okras and stir fry for 5-7 minutes till all the stickiness of the okras is gone and they are almost cooked.
  6. Now squeeze out all the juice from the soaked tamarind and add to the okras.
  7. Add about 1/4-1/2 cup water, salt and red chili powder to taste, 2 tsp kala / goda masala, and 2" piece of jaggery.
  8. Mix and cover to cook for 2-3 minutes.
  9. Turn off the gas and serve this delicious Bhindi curry with roti/chapati.
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This site is about how strong family values, preserving and respecting different cultures can lead to a strong understanding within the society that can lead to a peaceful and prosperous world. Food is an important aspect of any culture. This is an attempt to capture all our family recipes and pass them on to the next generation. Occasionally I do write articles and poems.

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