Top 10 Bhindi Recipes, Indian lady finger recipes

sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with 10 amazing images. sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi is a daily fare made in many Indian households. Learn how to make Indian bhindi ki sukhi sabzi. To make sukhi bhindi, heat the oil in a deep non-stick pan on a high flame and deep-fry the ladies finger in it for 2 minutes. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder, turmeric powder, garam masala, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the deep fried ladies finger, lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetables in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making it crisp and crunchy and then tossed in a semi dry Indian bhindi ki sukhi sabzi before serving. Sautéing the onions and tomatoes with common Indian spices is what makes this tongue tickling Punjabi dry bhindi. Further its aroma and taste is accentuated by the tinge of garam masala and amchur powder. Serve Indian masala bhindi with chapati, dal fry and rice to make a complete Indian meal. Of course, an accompaniment like aam ka achar and a tall glass of Punjabi mint chaas can be served without any further thought. Tips for sukhi bhindi. 1. Use a deep pan for deep frying the bhindi. 2. Deep fry the bhindi only for 2 minutes. Do not make it crispy. 3. You can deep fry the bhindi in less oil in batches, instead of frying the whole lot at one go in more oil. 4. While we have used sliced onions for a good mouthfeel, but if you wish you can use chopped onions. 5. If you are Jain, then skip adding garlic and onions. 6. Souring ingredients like lemon juice reduces the sliminess of bhindi. So do not miss out on adding it. Enjoy sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with step by step photos.

pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | with 21 amazing images. pyazwali bhindi is a delicious and popular Indian subzi recipe that combines tender, stir-fried okra (bhindi) with caramelized onions (pyaz), fresh coconut and kokum. Learn how to make pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | This vibrant and flavorful pyazwali bhindi recipe is a delightful vegetarian dish that showcases the unique flavors of Indian cuisine. Combining the tanginess of kokum, the sweetness of coconut, and the spice of green chilies, this dish is a treat for the taste buds. This Konkani style kokum bhindi is lightly spiced with aromatic Indian spices like mustard, curry leaves, green chillies and turmeric, which add depth to the flavor without overwhelming the ingredients. The combination of onions, bhindi, kokum and coconut creates a unique and tangy flavor profile that pairs exceptionally well. This pyaaz wali sukhi bhindi sabzi is a great accompaniment to hot phulkas, parathas, or rice, and is loved for its vibrant taste. pro tips to make pyazwali bhindi : 1. Cook the okra properly to sear it and prevent it from becoming slimy. 2. Instead of kokum, add a squeeze of lemon juice to brighten the flavors and balance the richness of the dish. 3. You can use a combination of spices like turmeric, red chili powder, and coriander powder to add flavor. 4. For a twist, you can also add chopped garlic along with onions for a better taste. Enjoy pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | with detailed step by step photos.

crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with 27 amazing images. crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack is a crunchy munchie which non-bhindi lovers would also love to indulge into. Learn how to make kurkuri bhindi. To make crispy bhindi, combine all the ingredients in a bowl and mix well. Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately garnished with chaat masala. Transform the humble bhindi into a tempting starter! Here sliced ladies finger is crisped to perfection and laced with chaat masala and chilli powder. The outcome is karari bhindi Indian snack, a perfect cocktail snack. You will love the mild spiciness of this snack, which enhances rather than hide the natural flavour of the bhindi. The kurkuri bhindi often features on the restaurant menu and is an ideal snack for unexpected guests. Serve the crispy fried okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience. Tips for crispy bhindi. 1. Remember the bhindi should be completely dry before adding spices, else it might splutter in oil. 2. The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying. 3. Small quantity of amchur masala would be a flavourful addition to this recipe. 4. To serve immediately is also very important. Enjoy crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with step by step photos.

bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with 30 amazing images. bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry is a tempting accompaniment with a perfect hue. Lean how to make Gujarati bhindi ki kadhi. To make bhinda ni kadhi, heat oil in a broad non-stick pan and add the bhindi. Sauté on a medium flame for 3 to 4 minutes. Transfer to a plate and keep aside. To make kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain. Add 3 cups of water and mix well and keep aside. Next, heat the ghee in a deep pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the prepared curds-besan-water mixture, turmeric powder, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously. Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. Just before serving, bring the kadhi to boil. Add the sauteed ladies finger. Mix well and simmer for 5 minutes. Garnish the kadhi with coriander and serve hot with steamed rice. The versatile ladies finger is used widely in Gujarati cuisine, in many dry as well as gravy recipes. Here we present, Gujarati bhindi ki kadhi, where ladies finger mingles with the traditional kadhi. The tempering of whole spices adds a lot of punch to this kadhi recipe, while curd add a mild tang and sugar imparts a pleasant sweetness to it. You are sure to love the smooth velvety texture of bhindi and lovely flavour of this Indian style okra yogurt curry. As a slight variation to this recipe, you can add sliced and sautéed onions and tomatoes to the kadhi. Slightly thicken this by adding a little more besan and serve it with chapati, rotlas or jowar bajra garlic roti to make a meal. Tips to make bhinda ni kadhi. 1. Make sure when you boil the kadhi you do stir it in between or it will curdle. 2. Bhindi should not be chopped finely or very big, just medium sized. 3. Add the bhindi just before serving the kadhi. 4. Serve bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with steamed rice. Enjoy bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with step by step photos.

achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with amazing 33 images. achari dahi bhindi recipe is a tangy Punjabi bhindi sabzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The name achari comes from the combination of spices used in achari dahi bhindi. The same spices used in achari dahi bhindi are also used to make pickles or achar in Northern India. Bored of having the usual subzi’s? We have got you a unique recipe which is super easy to make and will definitely give a roller coaster ride to your taste buds “achaari dahi bhindi” The ingredients used to make achari dahi bhindi are easily available in every well maintained Indian household pantry. We have made bhindi tastier by giving it a unique twist. We have divided the procedure of making “achari dahi bhindi”. The first step is to prepare the yogurt mixture which needs whisked curds, red chilli powder, turmeric powder, coriander-cumin seed powder to be mixed well. You can also add coriander to the curd mixure if you wish to. The second step is to cook bhindi in mustard oil until cooked and becomes non-sticky. You can deep fry your bhindi if you wish to, we have used sautéing as the cooking method. Lastly, remove bhindi in a plate and keep aside. Take the same pan and add mustard oil which gives the sabzi achari taste. Add fennel seeds, nigella seeds, mustard seeds, fenugreek seeds and asafetida cook. Add ginger, you can skip if you wish to. Add tomatoes and cook. Tomatoes also provide tanginess to the sabzi. Once the tomatoes are cooked, add the curd mixture. Make sure you have lowered the flame or your curd will tend to curdle. Lastly, add the cooked and shallow fried ladies finger and cook. The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly. I usually use achari bhindi as tiffin treat as it is a dry sabzi and also easy to make. Punjabi dahi bhindi sabji is also now found on the menu of many Indian restaurants. Serve Punjabi achari dahi bhindi sabji hot with any roti or parathas of your choice. Enjoy achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with detailed step by step recipe photos and video below.

bhindi raita recipe | okra raita | lady finger raita | fried okra in spicy yoghurt | with 11 amazing images. bhindi raita recipe is deep-fried ladies finger, when added to curds and seasoned with spice powders and black salt, results in a tongue-tickling lady finger raita. Many people are afraid of using ladies finger in a bhindi raita as they think it will get gooey. But, you will pleasantly surprised to see that it is a best-fit for raitas. You just need to know the right way of including it. The cripy fried bhindi tastes heavenly when had in the bhindi raita form. The ingredients used for making this quick bhindi raita are very basic, you can prepare this raita in hardly 10 mins. Serve this bhindi raita immediately on preparation to enjoy the crispness of the deep-fried bhindi. So, next time you have guests coming over or a special occasion at home surprise your family with this unique bhindi raita recipe!! Good to serve fried okra in spicy yoghurt with rice delicacies like pulaos and biryanis or with just plain parathas or theplas. Enjoy bhindi raita recipe | okra raita | lady finger raita | fried okra in spicy yoghurt | with detailed step by step recipe photos and video below.

bhindi til ka achar recipe | Indian bhindi ka achar | ladies finger pickle | with 22 amazing images. bhindi til ka achar recipe | Indian bhindi ka achar | ladies finger pickle is a no fuss, no mess instant pickle which can be a very classic part of any Indian meal. Learn how to make Indian bhindi ka achar. To make bhindi til ka achar, first make the Indian pickle masala. Combine the bhindi, lemon juice, salt and turmeric powder and mix well. Leave aside for 10 minutes. Add the chilli powder, sesame seeds and Indian pickle masala and toss well. Serve immediately. Store refrigerated in a glass jar or an air-tight container for upto 2 days. This Indian bhindi ka achar is one of the rarer pickles, not seen often. Crisp ladies fingers coated with sesame seeds along with pickling spices and mustard oil. Lemon juice added to the bhindi removes its stickiness and leaves it tart and crisp. The essence of this pickle is the use of Indian pickle masala. It is a part of Gujarati cuisine which can jazz up any pickle, not only with its colour but also flavour. Combination of split fenugreek seeds, split mustard seeds and mustard oil adds the perfect flavour and aroma. Though you can store this pickle for 2 days, it is best enjoyed as soon as it is prepared. Tips for bhindi til ka achar. 1. Store refrigerated in a glass jar or an air-tight container for upto 2 days. 2. Serve homemade athana no masalo with roti. Lots of Gujarati's have this with plain roti or bhakri. Enjoy bhindi til ka achar recipe | Indian bhindi ka achar | ladies finger pickle | with step by step photos.

An evergreen favourite of the Syrian Christians in Kerala, Bhindi Mappas features sautéed bhindi in aromatic coconut milk gravy. Although the bhindi does take some time to cook, this recipe is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. An assortment of pungent ingredients like ginger, garlic, curry leaves, etc., perk up the coconut milk, turning it from a mellow ingredient into a mouth-watering gravy for the ladies finger. Serve with plain rice . You can also try other Kerala style variants of bhindi like Dahi Bhindi or Bhindi Onion Stir Fry .

bhindi peanut masala recipe | bhindi with shengdana | healthy ladies finger peanut Indian sabzi | with 20 images. bhindi peanut masala is a dry ladies finger vegetable from India. Learn how to make bhindi with shengdana. Roasted and coarsely crushed peanuts in bhindi peanut masala transform the humble bhindi into a connoisseur's delight. It imparts a crunchy texture and nutty flavour, which is sure to be loved by young and old alike. The amchur powder is a must in this bhindi with shengdana as it peps up the bhindi in peanut masala with its tangy touch. bhindi peanut masala is a perfect Indian pregnancy sabzi as it is high in folic acid. Reduce the oil in the bhindi and shengdana recipe by half for a healthy and fiber-rich dish suitable for diabetics, weight loss, and heart health. pro tips for bhindi in peanut masala: 1. Heat 1 tablespoon coconut oil or oil in a kadhai. Consider using coconut oil or olive oil or ghee instead of processed seed oils for a healthier diet. 2. Roast your peanuts till they are darkish brown in colour. 3. Serve bhindi peanut masala with roti, bajra roti or jowar roti to complete a healthy Indian lunch with some homemade curd, low fat curd or raita. bhindi in peanut masala is rich in folic acid, dietary fibre and phosphorus. Enjoy bhindi peanut masala recipe | bhindi with shengdana | healthy ladies finger peanut Indian sabzi | with step by step photos.