How to make Pepper Bhindi Fry - SK Khazana -

Black peppercorns elevates this bhindi subzi to another level

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers (bhindi), Crushed black peppercorns (कुटी हुई कालीमिर्च )

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Pepper Bhindi Fry - SK Khazana checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Arbi Ke Patton Ki Sabzi Lauki Kiwi Masala Eggplant Yu Xiang Style Whole Tomato Curry

Pepper Bhindi Fry - SK Khazana

Pepper Bhindi Fry - SK Khazana Recipe Card

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Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pepper Bhindi Fry - SK Khazana Recipe

  • Ladyfingers (bhindi) 400 grams

  • Crushed black peppercorns 1 teaspoon

  • Oil 2 tablespoons

  • Green chillies slit 2-3

  • Madras onions halved 10-12

  • Curry leaves 5-6

  • Salt to taste

  • Tamarind pulp 1 1/2 teaspoons

  • Red chilli powder 1/4 teaspoon

  • Coconut oil 1 teaspoon

  • coriander sprig for garnish

Method

Step 1

Trim the two ends of the ladyfingers and cut them vertically into 4 pieces.

Step 2

Heat oil in a non-stick wok, add green chillies and Madras onions, mix and sauté on high heat for 1-2 minutes.

Step 3

Add curry leaves, mix well and sauté for 1-2 minutes. Add ladyfingers and toss well.

Step 4

Add salt, mix, cover and cook for 8-10 minutes.

Step 5

Add tamarind pulp and mix well. Add crushed black peppercorns and mix till well combined.

Step 6

Add red chilli powder and mix. Add coconut oil, mix and take the pan off the heat.

Step 7

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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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 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.