How to make Bhindi Zunka - A Maharashtrian speciality – enjoy it with bhakri.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Ladyfingers (bhindi) (भिंडी), Gram flour (besan) (बेसन)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Bhindi Zunka

Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

For more recipes related to Bhindi Zunka checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Bharwan Parwal Curry, Sindhi Chana, Mix Vegetable Kofta Curry, Malai Sak .

Bhindi Zunka Recipe Card

Bhindi Zunka
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Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bhindi Zunka Recipe

  • Ladyfingers (bhindi) diagonally and thinly sliced 200 grams

  • Gram flour (besan) 4 tablespoons

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Green chillies roughly chopped 3-4

  • Asafoetida 1/4 teaspoon

  • Yogurt 4 tablespoons

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Spring onions with greens 1 bunch

  • Fresh coriander leaves roughly chopped 1/4 cup

  • For tempering

  • Ghee 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • mustard seeds 1/2 teaspoon

  • For garnishing

  • 1 flower made with spring onion bulb

  • 1 flower made with fresh red chilli

Method

Step 1

Heat oil in a non-stick wok, add cumin seeds and let them change colour. Add mustard seeds and let them splutter.

Step 2

Add green chillies and asafoetida and sauté for 30 seconds. Add ladyfinger and sauté till they turn light brown and crisp.

Step 3

Put yogurt, gram flour, coriander powder, red chilli powder, turmeric powder and one cup water in a large mixing bowl add and whisk to make a lump free batter.

Step 4

Add salt to the pan and sauté on medium heat.

Step 5

Slice spring onion bulbs diagonally and roughly slice the greens.

Step 6

Add the spring onion bulbs and greens to the pan. Add coriander leaves and mix well.

Step 7

Add the gram flour mixture and cook, stirring continuously, for 10-12 minutes or till the mixture thickens.

Step 8

For tempering, heat ghee in a small non-stick pan. Add asafoetida and mustard seeds and let the seeds splutter.

Step 9

Add the tempering to the zunka and mix lightly.

Step 10

Transfer into a serving bowl and serve hot garnished with spring onion flower and red chilli flower.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.