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Bhendi Channa

Madhuri.Dixit's picture
Ingredients
  Ladiesfinger 100 Gram (Tender Okra)
  Chana 125 Gram (Whole)
  Turmeric powder 1⁄2 Teaspoon
  Tamarind pods 2 (As Needed)
  Grated coconut 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Ginger piece 1 Inch
  Garlic flakes 2
  Coriander leaves 1⁄4 Cup (4 tbs) (A Handful)
  Salt To Taste
  Chilli powder To Taste
Directions

GETTING READY
1. In a bowl soak channa in water for night.
2. The next day, boil the chana with water in a pan until tender.
3. Cut bhendies into 1-inch pieces.

MAKING
4. In a skillet heat oil and fry bhendies until light coloured.
5. In a small bowl add tamarind with 1 cup water and keep it soaked for 5 minutes. Extract the pulp.
6. In a frying pan dry roast coconut, garlic, ginger and 2 green chillies. Grind spices to a paste.
7. In a skillet heat 2 tablespoon oil and toss in asafoetida and 1/2 tsp mustard.
8. When seeds stop spluttering, add ground paste and fry.
9. Add the channas, salt and turmeric and bhendi. Mix together.
10. Add tamarind water on top.
11. Cook the gravy until thick.

SERVING
12. Serve decorated with coriander leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Okra
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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