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Masala Bhendi

11 Feb

Bendakaya Masala Kura


Bhendi / Okra 15 – 20
Coriander Seeds 2 tbsps
Fennel Seeds 1 tsp
Whole Red Chiles 2 – 3
Besan 1 tbsp
Dried Mango Powder 1/2 tsp


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tbsp

Method of preparation:

Wash and pat dry bhendi.
Remove ends and chop bhendi into inch long pieces.

Dry roast coriander seeds, fennel seeds and whole red chiles until aromatic.
Cool and grind the roasted ingredients into fine paste adding enough water.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bhendi, besan, dry mango powder and masala paste.
Stir thoroughly and keep covered until bhendi is cooked and turns soft.
Serve hot with steamed rice and dollop of ghee.

Notes: Make sure bhendi is completely cooked before removing from heat.