Bhindi Ka Bharta/ Bhindi Chutney

2 tsp oil
500 bhindi chopped finely into small round strips
1 tsp dry mango powder

For tempering:
1 tbsp oil
2 small dry red chili
3-4 curry leaves
1 tbsp jaggery
pinch of hing

For gravy:
1/2 cup grated coconut
1 tsp cumin seeds
1/2 tsp mustard seeds
2 green chili
1/2 cup curd
salt to taste (About 1/2 tsp salt)

Grind everything together to a smooth paste. Add 1 cup water and mix well.

Heat oil 2 tsp oil in a flat deep pan. Once oil is hot, add bhindi/okra and cook on high for 4-5 minutes. Add aamchur/dry mango powder and mix well. cook till sliminess is gone.

Heat oil for tempering. Add hing, curry leaves and dry red chili. Add curd gravy made above.
Add cooked bhindi. Add jaggery. Mix gently. Cover and cook on low flame for 3-4 minutes.

Serve with Rice or Roti.

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