Menu: What is it about bhindi that makes it such a favourite in almost all Indian homes? Be it from a whole bhindi stuffed with masala and sautéed till crisp to sliced into roundels and deep-fried and turned into a raita, it is a favourite with one and all! Try these recipes and enjoy the gorgeous veggie – Bhindi ke Pakodey, Vendakkai Mor Thalippu and Bhindi Nariyal Masala.
750 grams lady fingers
1 packet dried mango powder
1 packet goda masala powder
100 grams roasted peanuts
250 grams gram flour
250 grams rice flour
50 grams carom seeds
1 packet yogurt
100 grams dried red chillies
100 grams split black gram skinless
1 small packet satay sticks
For faster preparation
For the pakodey, trim the two ends of bhindi, slit and stuff it with the mixture. Make the batter and keep aside. For vendakkai mor thalippu, cut bhindi in 2 inch pieces. For bhindi nariyal masala, ground the masala and keep aside.
How to go about it
Cook vendakkai mor thalippu and finish it. Then start with bhindi nariyal masala. Fry the pakodey and serve.
Recommended recipes - Vendakkai Mor Thalippu, Bhindi ki Pachadi, Sindhi Pyazwali Bhindi, Pyaazwali Bhindi, Besanwali Bhindi, Bhindi Aam Ki Katliyan, Spicy Bhindi Andhra Style, Bhindi Anardana, Dahi Bhindi, Bhindi Amchur
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.