Name: Bindhi/Bendakaya Iguru recipe by Survath Baseela at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: Bindhi 1/4 kg; Cloves 3; Cardamom 2; Cinnamon 1" stick; Musturd seeds 1/4 tsp; curry leaves; Onion 2 medium sized finely chopped; Tomato 2 medium sized chopped; Salt to taste; Turmeric powder 1/4 tsp; Coriander powder 1 and half tsp; Chilli powder 1 and 1/4 tsp; Grated Coconut 1/4 cup; cashew nuts 10; Coriander leaves

Ingredients Serving: 2

Bindhi 1/4 kg
Cloves 3
Cardamom 2
Cinnamon 1" stick
Musturd seeds 1/4 tsp
curry leaves
Onion 2 medium sized finely chopped
Tomato 2 medium sized chopped
Salt to taste
Turmeric powder 1/4 tsp
Coriander powder 1 and half tsp
Chilli powder 1 and 1/4 tsp
Grated Coconut 1/4 cup
cashew nuts 10
Coriander leaves

Instructions

Soak cashews in water.
Clean and dry the bhindi with clean kitchen towel, cut bhindi into one inch length pieces.
To remove the slimy texture of bindhi deep fry it in oil until bindhi gets cooked. To avoid oil you can just fry it with little oil.
Grind coconut and cashew into smooth paste.
Heat oil in kadai, add cloves, cinnamon and cardamom. Then add mustard seeds and curry leaves.
Add in chopped onion and fry until golden. Then add ginger garlic paste. Saute and allow it to fry until onion becomes nice golden brown.
Add chopped tomatos. Saute until mushy. Then add masala powders and give a fine stir. Add some water and allow it to boil until the raw smell of powders leaves and oil floats.
Add coconut and cashew paste and give a nice stir. Then close the lid and allow it to boil on low flame until oil floats. Stir in between.
Add fried bindhi and coriander leaves. Leave it for sometime so that masala and flavours get into bindhi.
Switch off the stove and leave for half an hour. And serve.

Similar Recipes