How to make Bhindi Methi Bhurjee -
Bhindi and methi make odd couple but in this dish they are simply very compatible
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Ladyfinges (bhindi), Fresh fenugreek leaves (methi) (ताज़ी मेथी)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Dal Capsicum Sabzi Vegetable Dhansaak Spinach Bake Potato Kung Pao Style
Bhindi Methi Bhurjee 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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bhindi Methi Bhurjee Recipe
Ladyfinges (bhindi) , finely chopped 250 grams
Fresh fenugreek leaves (methi) , chopped 1 Large bunch
Rice bran oil 3 tablespoons
Green chillies , finely chopped 2-3
Ginger , finely chopped 1 tablespoon
Garlic , finely chopped 1 tablespoon
Onions , finely chopped 2 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 tablespoon
Garam masala powder 1 teaspoon
Dried mango powder (amchur) 1 1/2 teaspoons
Salt to taste
Tomato , finely chopped 1 medium
Fresh coriander sprigs to garnish
Method
Step 1
Heat rice bran oil in a non-stick pan, add green chillies, ginger and garlic and sauté till fragrant. Add onions, mix and sauté till translucent.
Step 2
Add ladyfingers, mix and cook for 8-10 minutes. Add red chilli powder, turmeric powder, coriander powder, garam masala powder, dried mango powder and salt. Mix well and cook for 4-5 minutes.
Step 3
Add fenugreek leaves and tomato, mix and cook till the tomatoes turn soft and pulpy.
Step 4
Transfer into a serving bowl, garnish with coriander sprigs and serve hot.
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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.
