COUNTRY FOOD-BHINDI CHUTNEY
Okra is also known as lady's finger and Bhendi in Hindi language, Bendakaya in the Telugu language. Most people know two recipes about Bhendi - one recipe is Bhendi fry and another one is Bhendi curry. Today I am sharing a different Bhendi recipe which is one of my favorite dishes.
A long time ago I ate this Bhendi recipe in a hotel while I was traveling with my family and it is very spicy to eat at that time. But I never tried this recipe. whenever I am very interested to make new recipes then I had tried at once in a little quantity and all the family members, kids also liked this recipe and it is too yummy with hot steamed white rice and adding of a little bit of ghee. I think mouth-watering to you, who are reading this recipe.
My new recipe is Bhindi chutney and I add other extra ingredients for more taste. I know that many people don't like Bhendi recipes because of its mucilage or slimy nature. I had already shared a Bhendi recipe- Bhendi fry, it is crunchy and delicious.
Bhendi chutney is stored only two days and it is not a pickle for storing. In this recipe, I used only fresh lady's finger, and its taste is amazing. I used tomatoes to enhance the taste. This is my own style of preparation and it is very easy to prepare and all the ingredients available in our home. This is a country food and this chutney is a regular recipe in most of the villages in Andhra Pradesh.
LET'S START TO PREPARE:
INGREDIENTS:
- Lady's ginger - 10
- Tomatoes -2
- Coriander seeds -1 spoon
- Cumin seeds - 1/2 spoon
- Green chilies -10
- Asafoetida - one pinch
- Tamarind - required to taste
- Salt -1/2 spoon
- Oil -10spoons
- Heat a vessel or Kadai on the stove and add 2 spoons of oil, coriander seeds, cumin seeds, green chilies, and roast it well on a low flame.
- Add three spoons oil, tomato pieces, asafoetida, coriander leaves into it and close a lid and roast it for five to ten minutes in medium flame.
- Switch off the flame, now add a little bit of tamarind, salt and keep for some time for cooling.
- Make a fine paste in a mixer jar.
- Clean the lady's finger with water and cut it into medium size pieces.
- Heat another vessel on the stove, add 5 spoons of oil, bhindi/lady's finger pieces, salt, and fry it in a low flame.
- After frying the lady's finger, switch off the stove and keep them away for some time.
- Add this fried lady's finger into the mixer jar, that we had already prepared the green chili paste.
- Mix the Bhindi in a rough course and take this chutney into a steel bowl.
- Heat a vessel add 5 spoons oil, mustard seeds- 1/4 spoon. cumin seeds- 1/4 spoon, split green chili- 1, mashed garlic cloves-4, curry leaves-1 spoon. Add one by one ingredient for tampering.
- Now add the processed Bhindi chutney/lady's finger chutney and just roast for five minutes into the tamper.
- Switch off the flame and finally add coriander leaves for garnishing.
- Healthy and tasty okra chutney / Bhindi chutney/lady's finger chutney is ready to serve. It is so yummy taste with hot white rice and adds with a little bit of ghee.
- Add the tomato pieces after the green chilies roast well.
- Cut the green chilies compulsory, otherwise, they will split.
- Don't add lady's finger pieces in the roasted green chilies, tomatoes because the Bhindi become a paste.
- Don't grind all the roasted red chilies, tomatoes, Bhindi pieces in the mixer jar.
- Only grind the roasted Bhindis for 1 or 2 seconds , otherwise, the chutney becomes a paste-like structure.
- Roast the red chilies, tomatoes in a vessel and roast the lady's finger in another vessel.
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