Bhindi Sambhar - SK Khazana

Sambhar has now become universally popular – serve it with rice or with idli, it is simply delicious This is a Sanjeev Kapoor exclusive recipe.

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Bhindi Sambhar - SK Khazana

Main Ingredients Sambhar, Ladyfingers (bhindi)
Cuisine South Indian,Indian
Course Dals and Kadhis
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Bhindi Sambhar - SK Khazana

  • Sambhar
  • 200 grams Ladyfingers (bhindi) cut into 2 inch pieces
  • 1 1/4 cups Split pigeon pea (toor dal/arhar dal) soaked for 30 minutes and drained
  • 10-12 Curry leaves
  • 1/4 teaspoon Asafoetida
  • 2 tablespoons Coconut oil
  • 12-15 Shallots peeled
  • 2 tablespoons Sambhar powder
  • 1/4 cup Tamarind water
  • to taste Salt
  • 2-3 Green chillies slit
  • 1 1/2 inch Ginger finely chopped
  • Tempering
  • 1 tablespoon Coconut oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Split black gram skinless (dhuli urad dal)
  • a pinch Fenugreek seeds (methi dana)
  • 2-3 Dried red chillies
  • 1/4 teaspoon Asafoetida
  • 10-12 Curry leaves
  • for garnish Fresh coriander sprigs
  • to serve Steamed rice


  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.
  2. Heat coconut oil in a kadai, add remaining curry leaves, madras onions, mix and sauté on high heat for 1 minute.
  3. Add lady fingers, mix and continue to sauté for 4-5 minutes. Add sambhar masala and mix and saute for 1 minute.
  4. Add tamarind water and ½ cup water, mix well and let the mixture come to a boil.
  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.
  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.
  7. Add the tempering to the sambhar and cover the pan immediately to trap the flavors.
  8. Transfer into a serving bowl and garnish with coriander sprig. Serve hot with steamed rice.