easy Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa
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
- 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.
- roast on low flame until the spices turn aromatic.
- cool completely, and grind to a fine powder. keep aside.
- in the same pan heat 2 tbsp oil and saute 5 clove garlic until it turns golden brown.
- add 2 cup bhindi and fry well.
- stir and fry until the bhindi turns non-sticky and crunchy.
- now add 1 tomato, a small piece of tamarind, ¼ tsp turmeric and cook well.
- cook until the tomato turns soft and mushy.
- cool completely, and transfer to the mixer jar.
- also, add ½ tsp salt and grind to a coarse paste. keep aside.
- 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.
- splutter the tempering.
- add in prepared chutney and mix well.
- cook until the oil separates from the sides.
- 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.