How to make Imli Bhindi -
Tamarind pulp keeps the ladyfingers firm in this delicious dish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Ladyfingers, Tamarind Pulp (इमली का पल्प )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Imli Bhindi checkout Bhindi Masala, Achari Dahiwali Bhindi, Spicy Bhindi Andhra Style, Bhindi Aur Oats Sabji . You can also find more Main Course Vegetarian recipes like Chilli Garlic Edamame Jackfruit Kerala Curry Paneer Jhalfraezi Boondi Ki Sabzi
Imli Bhindi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Imli Bhindi Recipe
Ladyfingers slit and cut into big pieces 250 grams
Tamarind Pulp 1 teaspoon
Onions 3 medium
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 6-7
Salt to taste
Turmeric powder 1/4 teaspoon
Coriander powder 3 teaspoons
Red chilli powder 2 teaspoons
Peanuts roasted and crushed 2 tablespoons
A few thin strips of ginger for garnishing
Method
Step 1
Cut onions into big cubes.
Step 2
Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add onions and curry leaves and sauté for a minute. Add ladyfingers and mix well. Add salt and turmeric powder and mix well. Cover and cook on low heat for 5-7 minutes.
Step 3
Add coriander powder and red chilli powder. Cover and continue to cook.
Step 4
Add tamarind pulp and mix well. Add peanuts. Cover and continue to cook for 5 minutes.
Step 5
Transfer into a serving bowl and serve hot garnished with ginger strips.
Nutrition Info
Calories : 647 Kcal
Carbohydrates : 55.7 gm
Protein : 14.3 gm
Fat : 40.7 gm
Other : 15.5
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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.
