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Bhindi with Fenugreek Leaves

14 Feb

Bendakaya Menthikura.

Lady’s finger is chopped and cooked in tempered oil along with fenugreek leaves. Tamarind extract and green chiles is coarsely ground and added to the fried lady’s finger. Serve bhindi with fenugreek leaves over plain steamed rice.
Makes: around 2 Servings of Bhindi with Fenugreek Leaves.


Lady’s Finger 2 Cups
Fenugreek Leaves 1/2 Cup Packed
Tamarind 2 inch Piece
Green Chiles 1 – 2
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and pat dry bhindi / lady’s finger.
Remove ends and chop bhindi into big pieces.
Remove stems, separate fenugreek leaves and wash them under fresh water.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in few tablespoons of hot water for couple of minutes and extract all the thick juice.
Grind tamarind extract, green chiles and salt into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bhindi.
Fry the lady’s finger till it turns little soft.
Stir in fenugreek leaves and fry till bhindi turns golden brown around the edges.
Stir in the ground tamarind green chiles paste and salt.
Lightly mash the mixture while coating all the lady’s finger.
Remove from heat and serve bhindi with fenugreek leaves over plain steamed rice.
Notes: Make sure lady’s finger is cooked well before removing from heat.

Suggestions: If bhindi is not cooked properly, cook covered for few minutes until done. Adjust tamarind and green chiles according to your preference.
Variations: Check other recipes of lady’s finger here.
Other Names: Bhindi with Fenugreek Leaves, Bendakaya Menthikura.