Fried Bhendi

Ingredients
bhendi (okra) cut into 1/2" slices 1/2 kg or 1 lb
salt 1 tsp or to taste
chilli powder 1/2 tsp or to taste
ajwain 1/2 tsp
mustard seeds 1/2 tsp
urad dal (white split) 1 tsp
hing (asafoetida) 1/2 tsp
turmeric powder 1/2 tsp
oil 2 tsp

Method
Place the cut okra in a single layer on a microwave-safe plate and cook on 'high'
uncovered for 4 minutes.
If necessary cook the okra in two or three lots.
No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour
is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the
cooked bhendi / okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple
of minutes till the masalas are well absorbed.

Stuffed Bhindi

Ingredients
1/2 lb bhindi (ladiesfinger)
2 tbsp besan
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp chilli powder
1/4 tsp haldi
1/2 tsp garam masala
1 tsp lemon juice
2 tbsp oil
coriander leaves
salt to taste

Method
Mix dhaniya powder, jeera powder, besan, chilli powder, haldi, garam masala, lemon juice
& salt.
Wash Bhindi properly. Dry it with a cloth.
Slit Bhindi lengthwise.
Fill in each of the Bhindi with the masala mixture (as prepared in step 1).
Grease frying pan with 1 tbsp oil.
Place the Bhindi in the pan in convenient batches.
Shallow fry all of them.
Remove in a serving plate.
Garnish with coriander leaves.

Bhindi Split Fry

Ingredients
1/2 lb. bhendi (okhra) cut in 2" pieces
red onions sliced long
4 tbsp. tomato puree
3 tbsp. white sesame seeds
1/2 tsp. sounf
7-8 curry leaves
1 tbsp. red chilli powder
1 tsp. turmeric powder
1 tsp. each of dhanya & jeera powder
salt to taste
3 tble sp. cooking oil
1/2 cup butter milk

Method
Heat 2 tbsp oil in a kadai.
Cut the Bhindi in to four slits without breaking the bhindi.
Mix all the above ingredients together to make a filling stuff for Bhindi.
Add a small quantity of each mixture of filling in each Bhindi and fry it in oil till it becomes
stiff and the Bhindi colour turns almost fried. 15 pieces of bhindi.
This recipe is preferable to be eaten as a snack sort of watching T.V or listening to Music.
You can also eat it along with rice.

Pancharathan Bhendi

Ingredients
1/2 lb. bhendi (okhra) cut in 2" pieces
red onions sliced long
4 tbsp. tomato puree
3 tbsp. white sesame seeds
1/2 tsp. sounf
7-8 curry leaves
1 tbsp. red chilli powder
1 tsp. turmeric powder
1 tsp. each of dhanya & jeera powder
salt to taste
3 tble sp. cooking oil
1/2 cup butter milk

Method
For Filling:
Microwave Bhendi (without water & salt) for about 7 minutes. In absence of microwave,
dry the bhendi of any water and fry in wide pan (do not use a ladle for frying). In a frying
pan heat oil and put in sounf, add onions to it and fry till onions are golden brown and
soft.
Add tomato puree and fry from some time.
To this add sesame seeds, curry leaves, red chilli powder, turmeric, dhaniya & jeera
powder stir properly until all ingredients mix.
Then add the bhendi to this mixture, add some salt and cover and cook for 2 minutes.
In the end add some buttermilk and mix thoroughly and simmer for 2 minutes

Bharwaan Bhindee

Ingredients
bhindee (lady fingers)
ghee or oil
jeera (cumin seeds)
saunf (fennel seeds)
mustard seeds (rai)
chopped onions
coriander powder
red chilli powder
turmeric powder
tamarind pulp
coriander leaves
salt to taste
lemon juice

For garnishing:
ginger juliennes
lemon wedges

Method
Wash, slit, deseed the bhindis and keep aside.
Heat ghee or oil add jeera, saunf, mustard seeds and stir.
Add Chopped onions until translucent and glossy, add coriander, red chilli and turmeric
powder. Add tamarind pulp.
Add chopped coriander, salt and lemon juice and stir occasionally.
Remove and adjust the seasoning.
Fill this masala in the Bhindi.
Heat Ghee. Put the masala bhindis cover and cook on a slow fire.

Stuffed Bhindi in Yogurt Gravy

Ingredients:
250 g - tender, small bhindi (okra)
2 tbsp - grated coconut
1 tbsp - besan (chick peas flour)
1 tbsp - lime juice
1 tsp - coriander powder
½ tsp - chili powder
½ tsp - turmeric powder
½ tsp - cumin powder
¼ tsp - asafetida powder
salt to taste
2 tbsp - oil

For Gravy:
1 cup - curds (yogurt)
¼ cup - besan (chick peas flour)
3 to 4 - green chilies, chopped
1 - red chili, broken
1 tsp - sugar, optional
½ tsp - cumin seeds
½ tsp - fenugreek seeds
few curry leaves
salt to taste
1 tbsp - oil

Method:
1. Wash the bhindi, wipe dry with a cloth.
2. Cut away a small slice from stem end.
3. Slit the the bhindi along it,s length.
4. Combine rest of the ingredients except the oil together and stuff the bhindi with the filling.
5. Heat oil in a kadai. Add bhindis.
6. Cover and cook on a low flame.
7.When bhindis are cooked, increase the heat and fry till they turn brown

For Gravy:

1. Mix besan with curds and beat till smooth.
2. Heat the oil and add cumin and fenugreek.
3. When they splutter add red chili.
4. After few seconds, add green chilies and curry leaves.
5. Add the curd mixture and 1 cup of water.
6. Add salt and optional sugar.
7. Simmer gently for 3 minutes.
8. Add the bhindis and simmer for 2 more minutes.
9. Serve hot with steamed rice

Bhindi Gajar Masala

Ingredients
(15 - 20) ladiesfinger (bhindi)
3 carrots (gajar)
onions
green chillies
ginger
black pepper
dry red pepper, dhania seeds, sesame, cumin
curry leaves, tamarind paste, salt, soya bean oil, butter, oil

Method
1. Cut the ladiesfinger into small pieces and saute it in about 2 tablespoon of soya bean oil adding salt and black pepper to taste.
2. Saute till the ladiesfingers are not sticky and keep it aside.
3. Roast and grind with soya bean oil to smooth and thick paste with: 2 tablespoon of dhania
seeds, 2 tablespoon of sesame seeds, 1 tsp of cumin, 2 tsp of salt, 5 dry red pepper.
4. Wet grind to a paste: Two large onions, cut two 1" fresh ginger pieces.
5. Cut 3 Carrots length wise and apply the masala paste got in step 2. Then saute it in about
2 tablespoon of butter adding salt to taste.
6. In a non stick kadai, add 4-5 tablespoons of oil and pour the wet onion paste got in step 3,
4 length wise slit green chillies and saute it until the chillies get a yellow hue.
7. Add 1/2 tsp of tamarind paste and 1/2 cup water and continue heating.
8. When this starts boiling, add the carrots sauted in butter and the bhindi (ladiesfinger) and
more salt to taste.
9. Garnish it with curry leaves.

Crispy Okra

Ingredients
1 lb okra (cut into small round pieces)
1/2 cup besan flour
2 red chilli
1 tsp mustard seeds
1 tsp urad dhal
2 tsp curry powder
8-10 tsp vegetable oil
1/4 tsp turmeric poweder
salt to taste

Method
1. Wash okra. Leave it for water to completely drip. Cut it into small round pieces. In case of
frozen Okra, microwave it for 3 minutes to make it soft.
2. Heat 2 tsp oil in a pan. Put mustard seeds, red chillies, urad dhal and allow it to sputter.
3. Add okra to the above seasoning. Cover and cook for about 5 minutes.
4. Add salt, turmeric powder and curry powder and mix well.
5. Sprinkle besan flour evenly and mix. Add 2 tsp of oil from the sides of the pan.
6. Allow to cook for 2-3 minutes. Repeat steps 5 & 6 until the okra is deep fried, crispy.
7. Turn off heat and allow it to reamin for about 3-4 minutes.

Bhendi Cash Curry

Ingredients
1/2 kg bhendis or okra
1/2 cup cashew nuts
3 onions
2 tomatoes medium size
a pinch of turmeric
1 tbsp dhaniya, jeera powder, red chilli powder as per taste
salt
1/2 spoon sugar
4 tbsp of oil
coriander leaves for garnishing

Method
1. Wash okras and then cut into small pieces.
2. Add 3 spoon of oil in a kadai and fry them.
3. Once is fried add some salt to the mixture.
4. Soak cashew nuts in hot water and blend to a smooth paste.
5. In a kadai or Yoke add a spoon of oil,then fry onions until golden brown.
6. Then add tomatoes and cook till the water evaporates.
7. Add the Masala like Dhaniya, Jeera powder chilli,turmeric and fry for a minute.
8. Then add the cashew nut paste and mix well.
9. You can add some water and cook well.
10. Once it stats boiling add the sugar and some salt as per your taste.
11. Finally add the bhendis to this mixture and cook for 2 to 3 minutes.
12. The Bhendi cash curry is ready to be served. Garnish with coriander leaves.

Bhindi Curry

Ingredients
Bhindi 25-30
green chillies - 12
tamarind paste-2 spoon
dhania powder-1 1/2 spoon
tomato-1 (big one)
onion-1 (medium size)
jagerry and salt according to taste
turmeric powder -1/4 spoon
oil -1 tsp
mustard-1/4 spoon
udadhal-1 spoon
curry leaves-4

Method
1. Chop onion, tomato, chillies and cut bhindi into thin slices.
2. Heat oil (about 12 spoons) in a pan, add bhindi and fry it propely until the stickyness goes away. Keep it aside.
3. Heat oil in the above pan, add mustard, udadhal, curry leaves, green chillies and then add
onion and tomato fry it until almost cooked then add the fried bhhindi, salt, dhania powder, tamarind paste, turmeric powder, jagerry and little water, cook it.
4. If you like spicy add little red chilli powder according to your taste in the end. Have it with
Chapathi or Rice.

Note: Its better to cut the lady's finger previous day evening and cover it with a vegetablestainer,and keep it outside.so that it won't be that sticky