How to make Sambhariya Bhinda -
A popular Gujarati dish this –stuffed ladyfingers are deep-fried and then cooked with yogurt
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ladyfingers, Coconut (नारियल)
Cuisine : Gujarati
Course : Main Course Vegetarian
For more recipes related to Sambhariya Bhinda checkout Bhindi Masala, Achari Dahiwali Bhindi, Spicy Bhindi Andhra Style, Bhindi Aur Oats Sabji . You can also find more Main Course Vegetarian recipes like Shanghai Stir Fried Vegetables Thai Green Curry With Vegetables Vangi Ani Batata Rassa Soyabean Granules Sabzi
Sambhariya Bhinda Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Sambhariya Bhinda Recipe
Ladyfingers 500 grams
Coconut 1/2
Fresh coriander leaves 3/4 cup
Ginger paste 1/4 teaspoon
Green chilli paste 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Roasted cumin powder 1/4 teaspoon
Coriander powder 1/4 teaspoon
Salt to taste
Dry mango powder (amchur) 1/2 teaspoon
Oil to deep fry
Method
Step 1
Wash and pat dry ladyfingers. Cut the stem and slit them vertically taking care not to slit them fully. Mix together scraped coconut, chopped coriander leaves, ginger paste, green chilli paste, garam masala powder, roasted cumin powder, roasted coriander powder, salt and dry mango powder. Stuff this mixture into the slit ladyfingers.
Step 2
Heat sufficient oil in a kadai and deep-fry the ladyfingers till golden brown. Drain onto an absorbent paper. Mix the deep-fried ladyfinger with yogurt and transfer it to a frying pan. Cook this on low heat for two to three minutes without boiling.
Step 3
Adjust the seasoning and serve hot.
Nutrition Info
Calories : 761 Kcal
Carbohydrates : 42.5 gm
Protein : 13.7 gm
Fat : 59.8 gm
Other : 27.9gm
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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.
