Showing posts with label Bhindi. Show all posts
Showing posts with label Bhindi. Show all posts

October 20, 2015

Bhendekayi sambar recipe - Ladies finger sambar

ladies finger sambar in a serving bowl
Ladies finger sambar recipe - Sambar is a South Indian signature dish usually served with idli, dosa, uttappa and rice. Various vegetables such as drumsticks, pumpkin, potato, brinjal, white gourd etc, are usually used for the preparation of sambar. Besides these vegetables, I also use ladies finger to prepare sambar. Ladies finger is also known as okra, bhendekayi, vendekayi, bhende or bhindi and it is my favorite vegetable.

Though there are various versions of the sambar, the recipe I have posted here is a very simple and easy one. Ladies finger is low calories and is rich source of dietary fiber which helps in absorption of sugar from digestive system. It has anti-diabetic elements which helps to increase the production of insulin. The soluble fibre called pectin in the ladies finger helps to lower the higher level of cholesterol and prevent the heart disease.

Ladies finger is rich sources of vitamin C which is an essential nutrient that helps to protect from various diseases. Because of its health benefits, I often use ladies finger for the preparation of dishes such as bhindi masala, bhindi raita, kadai bhindibhende sukkebharli bhindi, bhende sambar etc. I have made this sambar with home made sambar powder which is very flavorful and the taste is balanced by using tamarind paste, chilli powder, sambar powder and toor dal.

Seasoning with proper ingredients such as mustard seeds, asafoetida, red chllies, curry leaves, onions etc, enhances the flavor of the sambar.  Here is the simplest and easiest method of making sambar with ladies finger.

Bhendekayi Sambar 

Prep time : 20 mins
Cook time : 30 mins    
Total time : 50 mins
Recipe type : Main Course
Cuisine : Karnataka
Serves : 4
Author : Vidya Chandrahas

Ingredients  (1 cup = 250 ml)
  • 15 ladies finger / okra / bhendekayi / bhindi
  • 2 tbsp tamarind pulp
  • 2 cups cooked toor dal
  • 1 heaped tsp chilli powder
  • 2 tbsp grated fresh coconut
  • 1/2 tsp turmeric powder
  • 3 heaped tsp sambar powder
  • 2 tbsp oil
  • Salt as required

For the seasoning
  • 1 large sized onion, chopped
  • 1/4 tsp mustard seeds
  • A pinch of cumin seeds
  • 1/4 tsp asfoetida / hing
  • 1 sprig curry leaves
  • 5-6 broken red chillies

Method
  1. Wash and pat dry the ladies fingers. Chop off  the stem and tip, cut all the  ladies fingers into 2 -3 pieces. 
  2. Heat oil in a pan and stir the ladies fingers occasionally for 5 minutes. Transfer into a plate and set aside. 
  3. Heat oil in the same pan and add mustard seeds. When they starts spluttering, add the cumin, asafoetida, curry leaves and red chillies one by one. Saute for a while and add the onions. Saute till the onions are translucent. 
  4. Add the sambar powder, chilli powder and turmeric powder. Saute for a minute. Add the fried ladies fingers and stir for a minute. 
  5. Add the tamarind pulp and mix well. Add the coconut paste and mix. Add the cooked toor dal along with stock and mix well. Add salt and mix. 
  6. Add 3 cups of water. Cook stirring occasionally on a high flame till it comes to a boil. 
  7. Further, simmer till you get the desired consistency. Add coriander leaves and mix. Serve hot with idli, dosa, uttappa or rice.

    Ladies finger sambar - step by step pictures

    1.  Wash and pat dry the ladies fingers. Chop off  the stem and tip, cut all the  ladies fingers into 2 -3 pieces. Heat oil in a pan and stir the ladies fingers occasionally for 5 minutes. Transfer into a plate and set aside.
    fry the ladies fingers

    2.  Heat oil in the same pan and  make seasoning with mustard, cumin, asafoetida, curry leaves and red chillies. Add the onions. Saute till the onions are translucent.
    3.  Add sambar powder, chilli powder and turmeric powder. Saute for a minute.
    fry the onions and add all masala

    4.  Add the fried ladies fingers and stir for a minute. Add the tamarind pulp and mix well.
    add ladies fingers and tamarind paste

    5.  Add the coconut paste and mix.
    add coconut paste

    6.  Add the cooked toor dal along with stock and mix well. Add salt and mix. Add 3 cups of water. Cook stirring occasionally on a high flame till it comes to a boil.
    7.  Further simmer till you get the desired consistency. Add coriander leaves and mix.
    boil the sambar and add cilantro

    8.  Serve hot with idli, dosa, uttappa or rice.
    sambar is ready to serve


    July 24, 2014

    Bhindi raita recipe - Ladies finger raita

    bhindi raita in a large bowl
    Bhindi or ladies finger  raita recipe - This is a simple and easy raita recipe prepared to accompany the spicy main course and rice. Nothing can be a better cooler than chilled raitas when you have a spicy main course in your platter. Like other raita, this raita is also made using strained yogurt. If you use the strained yogurt, the raita doesn't turn watery. Otherwise, you will miss those creamy yummy texture and great taste.

    I rarely make it since it needs deep fried ladies finger and I want to avoid deep frying as I don't like to add much oil in the diet. After frying, the ladies finger shrink and become very small. I served this bhindi raita as a side dish for rice and spicy curry. It was really delicious.

    Preparation time 15 minutes
    Cooking time 10 minutes
    Yield - serves  3

    Ingredients
    • 2 cups chilled thick curd / yogurt
    • 250 grams roundly chopped bhindi / bendekayi / okra
    • 1 tsp sugar
    • 2 tbsp chopped coriander leaves
    • 1 tsp oil
    • 1/2 tsp mustard seeds
    • 1 green chilli, finely chopped
    • Salt to taste

    Method
    1. Pour the chilled yogurt in a stainless steel soup strainer and keep it  aside for 15 minutes.  Deep fry the roundly chopped ladies finger till crisp and set aside. 
    2. Transfer the strained thick curd to a large bowl. Add the sugar, fried bhindis, coriander leaves and salt.
    3.  Make a tempering of mustard seeds and chopped green chillies. Pour it on the curd. Mix well and serve chilled. 
    bhindi raita in a serving bowl

    May 22, 2014

    Kadai bhindi recipe - How to make kadai bhindi

    kadai bhindi in a serving plate
    Kadai bhindi recipe - I am never ever bored with bhindi ( Ladies finger / okra ) side dishes. Be it Bhindi MasalaStuffed Bhindi or Bhindi Upkari.  Every week we have bhindi side dishes either for lunch or dinner.

    One such dish is kadai bhindi which is a nice accompaniment for Indian flat breads. Its a nice side dish for rice and curry too. Mixing this kadai bhindi with rice and dal also gives an excellent taste to the meal.

    Preparation time 10 minutes
    Cooking time 15 minutes
    Yield - serves 2

    Ingredients

    • 2 medium onions, grated
    • 2 medium tomatoes, grated
    • 250 grams ladies finger / bhindi, roundly chopped
    • 1/2 tsp chilly powder
    • 1/4 tsp garam masala
    • 1/4 tsp coriander  powder
    • 1/4 tsp cumin seeds powder / jeera
    • Fistful of chopped coriander leaves
    • 1/2 tbsp oil
    • Salt to taste

    Method

    1.  Wash and chop the tomato, onion, ladies fingers and coriander leaves. Keep them aside.
    chopped bhindi, tomato, onions

    2.  Heat the oil in a pan,  add the grated onion and fry till the onion turns light brown.
    fry the bhindi till light brown

    3.  Add the tomato and saute for 2 - 3 minutes.

    4.  Add the coriander powder,  jeera powder, chilly powder, turmeric powder, garam masala and stir to combine. 
    add the tomatoes and masala

    5.  Add roundly chopped  bhindi, salt and stir to combine. Cook covered on  low flame till
    the bhindi turn soft. 
    add the bhindi and cook covered

    6.  Remove from the flame, add the chopped fresh corianders, mix well.
    add the cilantro and mix

    7.  Serve the kadai bhindi hot as aside dish.
    kadai bhindi ready to serve

    August 19, 2013

    Bhende sukke recipe - Bhendekayi upkari recipe - How to make ladies finger sabzi

    bhende sukke  in a serving bowl
    Bhende sukke recipe- Bhende sukke is a simple coastal konkan side dish made with ladies fingers. and garnished with fresh coconut. This sukke is a very healthy accompaniment for any main meal. I always like to make dishes with ladies finger. Though this vegetable is slimy, with proper method of preparation it can be cooked into delicious dish.  Besides sukke, ladies fingers are also used to make kadai bhindi, bhindi masala, stuffed bhindi, bhende sambar, bhende ambat, kurkuri bhindi and roasted bhindi. 

    Preparation time 10 minutes
    Cooking time 15 minutes
    Yield - serves 2

    Ingredients
    • 500 grams okra / bhindi / bhende / bhendekayi 
    • 1 cup grated fresh coconut
    • 2 tsp chili powder (adjust accordingly)
    • salt to taste

    For the tempering
    • 1 tsp mustard seeds
    • 10-12 curry leaves
    • 1/2 tsp cumin seeds / jeera
    • a pinch of asafoetida / hing
    • 2 tbsp oil or as required

    Method
    1. Wash the Bhindis well. Wipe them dry with a clean kitchen towel.Remove the top stem and tip of each bhindi.
    2. Cut the bhindis into thin round slices.Mix together the grated fresh coconut and chili powder. Keep it aside. Heat oil in a pan.
    3. Add mustard seeds and allow them to splutter. Add jeera,hing and curry leaves. Saute for 8-10 seconds.
    4. Add the bhindis and stir gently to coat the bhindis with oil. Add more oil if required. 
    5. Allow them to cook on low flame till the bhindis are nicely fried and become unslimy.Do not cover with lid till bhindis  become unslimy. 
    6. When they become unslimy, sprinkle little water over the bhindis if required.
    7. Cook on low flame till the bhindis become soft. Once they become soft,  add   coconut and chili powder mixture.
    8. Mix well and further cook more minutes. Stir in between. Then remove from the flame.Serve the bhende sukke hot as a side dish.
    ladies finger sukke ready to serve

    March 15, 2013

    Bhindi masala recipe - Ladies finger sabzi

    Bhindi masala recipe - Ladies finger or bhindi is one of my favorite vegetables. This is a perishable vegetable and it should be used when it is fresh. Even in the refrigerator the ladies finger gets spoiled quickly. I buy okras in small quantity and love to make either bhindi masala, bhindi sambar, kadai bhindi, bhindi raita, bharli bhindi or bhende sukke. In this dish the ladies finger gets flavor from the mustard seeds, curry leaves, asafoetida, coriander seeds powder and chilly powder. Fresh coocnut adds an extra taste to the dish.You can make this dish to pack in the lunch box with some soft chapati. This is a very eays recipe that you can make quickly within few minutes.

    Preparation time - 10 minutes
    Cooking time - 10 minutes
    Yield - serves 2 

    Ingredients 

    • 35 small sized lady's finger / okra / bhindi
    • 1 medium sized onion, chopped
    • 1/4 cup fresh coconut
    • 1/2  tsp amchur powder
    • 1 green chilly, finely chopped
    • 1 +1/2  tsp red chilli powder
    • 1 tsp coriander seeds powder
    • 1/2  tsp turmeric powder
    • 2 tbsp oil
    • Salt to taste

    For the tempering
    • 1/2  tsp mustard seeds
    • A pinch of asafoetida / hing
    • 10 curry leaves

    Method 
    1. Wash the Bhindi well. Pat dry with a clean kitchen towel.Remove the stalk and tip of each bhindi. Cut bhindi into thin round  Chop onions finely and grate fresh coconut and keep them aside.
    2. Heat oil in a pan and add the seasonings. When they start spluttering, add the green chilli and onions. Saute for 3-4 minutes. Add bhindi and  stir fry for 3-4 minutes.
    3. Add coriander seeds powder, turmeric powder, amchur powder, chilly powder and salt. Stir fry for about 15 minutes till the bhindi become unsticky and unslimy. 
    4. Add oil if required. Allow them to cook on low flame till the bhindi are nicely fried and become unslimy. Stir in between. 
    5. Do not cover the  lid till bhindi  become unslimy. Check for the sliminess. At this point (after 15 minutes) bhindi become unsticky and unslimy. 
    6. Now sprinkle little water over the bhindi. Mix them well and cook covered till the bhindi become soft.
    7. Add the coconut, mix well and further cook for 2 minutes. Remove from the flame. Serve hot with chapatis /phulkas  or rice and curry.

    Bhindi masala - step by step pictures


    1.  Wash the Bhindi well. Pat to dry with a clean kitchen towel.Remove the stalk and tip of each bhindi.

    2.  Cut bhindi into thin round slices as shown in the picture below.
     
    3.  Chop onions finely and grate fresh coconut and keep them aside.
    Heat oil in a pan and add the seasonings. 

    4.  When they start spluttering, add the green chilli and onions. Saute for 3-4 minutes. Add bhindi and  stir fry for 3-4 minutes.

    5.  Add coriander seeds powder, turmeric powder, amchur powder, chilly powder and salt. 

    6.  Saute for about 15 minutes till the bhindi become unsticky and unslimy. 

    7.  Add oil if required. Allow them to cook on low flame till the bhindi are nicely fried and become unslimy. Stir in between. 

    8.  Do not cover the  lid till bhindi  become unslimy. Check for the sliminess. At this point (after 15 minutes) bhindi become unsticky and unslimy. 

    9.  Now sprinkle little water over the bhindi. Mix them well and cook covered till the bhindi become soft.
    10.  Add the coconut, mix well and further cook for 2 minutes. Remove from the flame. Serve the bhindi masala hot with chapatis, phulkas  or rice and curry.

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