Simple, practical, and full of everyday flavour, Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa is a vegetarian south indian chutney made with oil, urad dal, and chana dal in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4 Servings
  • Category: chutney
  • Cuisine: south indian

Ingredients

for masala powder:

  • 2 tsp oil
  • ½ tbsp urad dal
  • ½ tbsp chana dal
  • 1 tsp coriander seeds
  • ½ tsp cumin
  • ¼ tsp methi
  • 5 dried red chilli

for frying bhindi:

  • 2 tbsp oil
  • 5 clove garlic (crushed)
  • 2 cup bhindi / okra (chopped)
  • 1 tomato (chopped)
  • small piece tamarind
  • ¼ tsp turmeric
  • ½ tsp salt

for tempering:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • 2 dried red chilli (broken)
  • few curry leaves
  • pinch hing

Method

  1. firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chilli.
  2. roast on low flame until the spices turn aromatic.
  3. cool completely, and grind to a fine powder. keep aside.
  4. in the same pan heat 2 tbsp oil and saute 5 clove garlic until it turns golden brown.
  5. add 2 cup bhindi and fry well.
  6. stir and fry until the bhindi turns non-sticky and crunchy.
  7. now add 1 tomato, a small piece of tamarind, ¼ tsp turmeric and cook well.
  8. cook until the tomato turns soft and mushy.
  9. cool completely, and transfer to the mixer jar.
  10. also, add ½ tsp salt and grind to a coarse paste. keep aside.
  11. in a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing.
  12. splutter the tempering.
  13. add in prepared chutney and mix well.
  14. cook until the oil separates from the sides.
  15. finally, enjoy bhindi chutney with hot steamed rice, dosa or idli.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.