Lady’s finger is chopped and fried in oil till golden in color. chickpeas are boiled till just soft and lightly crushed before adding to the bhindi. The fry is finished with powdered spices and garnished with cilantro. Serve bhindi with chickpeas over plain steamed rice or with roti.
Makes: around 4 Servings of Bhindi Chickpeas Fry.
Bhindi / Lady’s Finger 2 1/2 Cups Chopped
Boiled Chickpeas 1/2 Cup
Green Chiles 2
Garlic 2 Cloves
Coriander Powder 1 tsp
Turmeric Powder a big Pinch
Red Chili Powder 1/4 tsp
Salt to Taste
Cilantro few Sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps + 1/2 tsp
Method of preparation:
Wash and pat dry lady’s finger.
Remove both ends and chop lady’s finger into small pieces.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Peel and thoroughly crush the garlic cloves.
Lightly crush the chickpeas and keep aside.
Heat oil in a pan, add chopped bhindi.
Fry on medium flame till bhindi turns golden brown around the edges.
In the middle of the pan, add half a tsp of oil and all talimpu ingredients and garlic.
Fry till urad dal changes color and cumin seeds change color.
Add the crushed chickpeas and green chiles in the middle of the pan and fry for a minute to evaporate any excess moisture.
Stir in turmeric powder, coriander powder and salt.
Fry for few more seconds and remove from heat.
Stir in red chili powder and cilantro.
Serve bhindi with chickpeas over plain steamed rice or with roti.
Notes: Make sure bhindi is cooked well.
Suggestions: Adjust spice with green chiles.
Variations: You can also add a pinch of garam masala along with red chili powder if you desire.
Other Names: Bhindi Chickpeas Fry.