How to make Bhindi Sambhar - SK Khazana -

Sambhar has now become universally popular – serve it with rice or with idli, it is simply delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sambhar, Ladyfingers (bhindi)

Cuisine : South Indian, Indian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Dal Lucknowi Amsul Saar Malbari Kadhi Sev ni Kadhi

Bhindi Sambhar - SK Khazana

Bhindi Sambhar - SK Khazana Recipe Card


It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bhindi Sambhar - SK Khazana Recipe

  • Sambhar

  • Ladyfingers (bhindi) cut into 2 inch pieces 200 grams

  • Split pigeon pea (toor dal/arhar dal) soaked for 30 minutes and drained 1 1/4 cups

  • Curry leaves 10-12

  • Asafoetida 1/4 teaspoon

  • Coconut oil 2 tablespoons

  • Shallots peeled 12-15

  • Sambhar powder 2 tablespoons

  • Tamarind water 1/4 cup

  • Salt to taste

  • Green chillies slit 2-3

  • Ginger finely chopped 1 1/2 inch

  • Tempering

  • Coconut oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Fenugreek seeds (methi dana) a pinch

  • Dried red chillies 2-3

  • Asafoetida 1/4 teaspoon

  • Curry leaves 10-12

  • Fresh coriander sprigs for garnish

  • Steamed rice to serve


Step 1

To make sambhar, put split pigeon pea in a pressure cooker, add 6-8 curry leaves, asafoetida and 3 cups water, cover the cooker and cook under pressure till 3-4 whistles are released.

Step 2

Heat coconut oil in a kadai, add remaining curry leaves, madras onions, mix and sauté on high heat for 1 minute.

Step 3

Add lady fingers, mix and continue to sauté for 4-5 minutes. Add sambhar masala and mix and saute for 1 minute.

Step 4

Add tamarind water and ½ cup water, mix well and let the mixture come to a boil.

Step 5

Add the cooked dal and mix well. Add salt and mix well. Add 2½ cups water, mix well and let the mixture come to a boil. Add green chillies and ginger, mix and cook for 3-4 minutes.

Step 6

For tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add split skinless black gram, fenugreek seeds, dried red chillies, asafoetida and curry leaves and sauté for a few seconds.

Step 7

Add the tempering to the sambhar and cover the pan immediately to trap the flavors.

Step 8

Transfer into a serving bowl and garnish with coriander sprig. Serve hot with steamed rice.

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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 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.