Chatpati Bhindi Recipe - Crisp ladyfingers, cooked just the way kids would like them.

This recipe is from the book Fun Food For Fussy Kids.

Main Ingredients : Ladyfingers (bhindi), Shallots

Cuisine : Delhi

Course : Main Course_Veg

Chatpati Bhindi

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.

Chatpati Bhindi Recipe - How to make Chatpati Bhindi

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Ladyfingers (bhindi) 200 grams

  • Shallots 8-10

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Chaat masala 3 teaspoons

  • Fennel seeds (saunf) crushed 1 teaspoon

  • Oil 2 tablespoons

  • Gram flour (besan) 2 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon

  • Dry mango powder (amchur) 1 teaspoon

Method

Step 1

Trim the lady’s fingers and make a slit on one side without cutting through. Place the turmeric, garam masala, roasted cumin, red chilli and coriander powders, salt, one teaspoon chaat masala and fennel seeds in a small bowl and mix.

Step 2

Fill this mixture into the slits of the lady’s fingers. Sprinkle the remaining mixture (if any) over the lady’s fingers and add a tablespoon of oil. Mix and set aside. Heat the remaining oil in a non-stick kadai, add the shallots and sauté for one minute.

Step 3

Add the gram flour and sauté for a couple of minutes. Add the stuffed lady fingers and mix. Lower the heat, cover and cook, stirring occasionally, till the lady’s fingers get cooked and turn crisp.

Step 4

Garnish with the fresh coriander, sprinkle the remaining chaat masala and dried mango powder and serve hot.

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