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Ingredients

• Bhindi / lady finger– ½ kg
• Some raw peanuts
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• Pinch of asafoetida or hing
• 5-6 cloves of garlic
• Some curry leaves
• 1 onion (finely chopped)
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Amchoor powder – ¾ tsp
• Turmeric powder – ½ tsp
• 1 tsp full of goda masala
• Oil – 2 tbsp
• Salt to taste

Watch how to make bhendi chi bhaji on YouTube;

Bhendi chi bhaji recipe with step-wise pictures

• First rinse the bhindi well.

• Dry each bhindi with paper towel or kitchen napkin.

• Discard the base and stalk and chop them into 1 or 2 inch pieces.

• Also chop 1 medium sized onion.

• First dry roast peanuts until slight brown.

• In a wide pan, heat 1 and ½ tbsp of oil. Once heated add chopped bhindi and fry until it is almost cooked. Frying the bhindi in oil removes the stickiness.

• Till the time make roasted peanuts powder and grind garlic coarsely.
• Once the bhindi turns soft and some of the pieces turn little brown on the edges then bhindi is cooked. It should not be crunchy and sticky.

• Take out in a dish.

• In the same pan heat 2 tsp of oil. Once heated add mustard seeds, cumin seeds, curry leaves, pinch of asafoetida, garlic and fry till raw smell from garlic disappears.

• Add onion and fry till translucent.
• Then add turmeric powder.

• Add bhindi and mix well.

• Add all dry spices and salt to taste.

• Mix it really well and cook for couple of minutes, stirring occasionally.

• Finally add roasted peanuts powder and mix well. Cook for couple of minutes and switch off the heat.

• Garnish with some fresh coriander leaves and serve it hot with phulka or chapati.

Tips

• Fry the bhindi first in enough oil so that it won’t be sticky.
• Do not cover the pan while cooking because moisture makes bhindi mushy.

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