How to make Bhindi Anardana -

Stir fried bhindi cooked with pomegranate seeds.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers (bhindi) , Pomegranate seeds (anardana)

Cuisine : Indian

Course : Main Course Vegetarian


You can also find more Main Course Vegetarian recipes like Lehsuni Dhania Paneer Paneer Kaju Pasanda Grain free cauliflower rice Vangyache Bharit

Bhindi Anardana

Bhindi Anardana 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 : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Bhindi Anardana Recipe

  • Ladyfingers (bhindi) 400 grams

  • Pomegranate seeds (anardana) 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Oil 1/2 cup

  • Onions sliced thinly 2 medium

  • Lemon juice 1 tablespoon


Step 1

Wash, wipe and trim ladyfingers. Make a deep slit on one side of the ladyfinger to create a pocket.

Step 2

Mix red chilli powder, coriander powder, turmeric powder, garam masala powder and salt with four tablespoons of oil to make a thick paste.

Step 3

Stuff the lady's fingers liberally with this masala paste. Heat the remaining oil in a pan and sauté onions for two to three minutes or until translucent.

Step 4

Gently slide in the stuffed ladyfingers and pomegranate seeds and cook on medium heat for five minutes turning them occasionally. Sprinkle lemon juice 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 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.