How to make Khatti Bhindi -
Sweet and sour lady's fingers cooked the South Indian way.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tamarind Paste (इमली की पेस्ट ), Ladyfingers
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Chilli Garlic Spaghetti- SK Khazana Carrot Puree (For Babies Between 4-6 Months) Stuffed Eggplants Pista Mushroom
Khatti 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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Khatti Bhindi Recipe
Tamarind Paste 2 tablespoons
Ladyfingers cut into ¼ inch pieces 250 grams
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Curry leaves 10-12
Onions finely chopped small
Turmeric powder 1/4 teaspoon
Green chillies slit 2
Gram flour (besan) 1 teaspoon
Salt to taste
Tomato finely chopped 1 medium
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Jaggery (gur) grated 1 teaspoon
Method
Step 1
Heat oil in a non stick pan. Add mustard seeds, fenugreek seeds and curry leaves and sauté for 1 minute.Add onions and sauté for ½ minute.
Step 2
Add lady’s fingers, turmeric powder and green chillies. Mix well, cover and cook for 2-3 minutes.
Step 3
Add gram flour, salt and tomato and mix well.Add red chilli powder, coriander powder and mix again. Add ¼ cup water, stir to mix.
Step 4
Cover and cook on low heat for 2-3 minutes.Add tamarind pulp and jaggery. Mix well, cover and cook on medium heat for 7-10 minutes. Serve hot.
Nutrition Info
Calories : 582 Kcal
Carbohydrates : 7.7 gm
Protein : 55.9 gm
Fat : 30.8 gm
Other : Iron- 7.2
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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.
