How to make Rajasthani Bhindi -
Lady fingers cooked with fresh indian spices in rajasthani style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ladyfingers (bhindi),
Cuisine : Rajasthani
Course : Main Course Vegetarian
For more recipes related to Rajasthani Bhindi checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Chokha Cabbage Foogath Chana And Jackfruit Sukke Palak Koftas in White Gravy
Rajasthani Bhindi Recipe Card
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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rajasthani Bhindi Recipe
Ladyfingers (bhindi) 250 grams
Split Bengal gram (chana dal) 3 teaspoons
Green chillies chopped 4
Fennel seeds (saunf) 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Dry mango powder (amchur) 1 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
Cumin powder 1 teaspoon
Oil 1/4 cup
Salt to taste
Cumin seeds 1/4 teaspoon
Onion seeds (kalonji) 1/2 teaspoon
Method
Step 1
Snip off the two ends of the ladyfingers and slit on one side. Mix together bengal gram flour, chopped green chillies, one teaspoon fennel seeds and all other dry masalas except cumin and onion seeds. Add a tablespoon of oil and salt and mix well. Stuff this masala into the ladyfingers.
Step 2
Heat three tablespoons of oil, add the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute. Add ladyfingers and saute for five minutes, cover and cook stirring till they are cooked. Uncover and saute till the ladyfingers are crisp. Serve hot.
Nutrition Info
Calories : 650 Kcal
Carbohydrates : 30.4 gm
Protein : 10.8 gm
Fat : 53.9 gm
Other : 17.2gm
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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.
