Zatpat Bhendi

Time 15 min

Ingredients

Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into very small pieces)

Green chilies 2-3 cut into pieces

Dhana Jeera powder 1/4 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Asafoetida 1/6 tsp

Turmeric powder 1/4 tsp

Oil 2 tbsp

Salt to taste

Coriander 1tbsp

Method

Heat oil in pan, add mustard, cumin seeds and asafoetida. After it pops out keep low flame. Add green chilies, turmeric powder, and dhana jeera powder. Mix well. Then add chopped ladyfinger, mix well. Then add salt. Mix well. Keep stirring on medium flame without covering lid. Stir continuously so that it do not get burn. Let it cook till it is done. Garnish with coriander and then serve.

Tip

U can sprinkle 2 -3 drops of lemon juice, at the end. It tastes better.

If the ladyfinger is fresh then it cooks fast. For this recipe required fresh ladyfinger.

Stuffed Ladyfinger

Time 30 min

Ingredients

Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth, slit at the center)

Finely chopped onion 1 big size

Cumin seeds 1/4 tsp

Red chili powder 1 tsp

Turmeric powder 3-4 pinch

Garam masala 1/2 tsp

Masala paste : Fresh grated coconut 3 tbsp + Garlic 4-5 + Ginger 1 inch + 

Oil 2-3 tbsp

Salt to taste

Method

Heat 2 tbsp oil in pan, then add ladyfingers, fry for 7-8 min till it turns light golden or crispy. It should be 80% cooked because after adding masala it need to cook again.
Heat 1 tbsp oil in pan, add cumin seeds. After it crackles turn the flame low. Add chopped onion fry till it turns light golden brown. Then add masala paste, turmeric powder, red chili powder, garam maslala and salt and fry for 5-6 min. Switch off the flame and allow it to cool. Then stuff the cooked masala in the ladyfinger. Again heat the same pan with 1 tsp oil and add stuffed ladyfinger. Cook without lid for 5-6 min. on low flame.

Ladayfinger with Buttermilk / Takatali Bhendi

Time 10 min

Ingredients
Ladyfinger  8-10

Chopped onion 1 big size

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Chopped green chilies 2-3

Curry leaves 4-5

Salt to taste

Sugar 1/4 tsp

Thick buttermilk 1 cup

Oil 1 tbsp

Coriander for garnishing

Method

Clean ladyfinger with dampen cloth, cut into long pieces of 2-3 inch, keep it aside.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add onion fry till it turns golden brown. Then add ladyfinger and fry for about 5-6 min. Then add buttermilk, salt, sugar and cook till it is done.

Garnish with coriander and serve hot.

Ladyfinger with Groundnuts

Time 30 min

Ingredients

Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into 1 to 1.5 inch size)

Chopped onion 1 big size

Coarse paste= Garlic 4-5 + roasted ground nuts 2 tbsp + green chilies 4-5

Cumin seeds 1/4 tsp

Turmeric powder  3-4 pinch

Fresh grated coconut 3 tbsp

Oil 2-3 tbsp

Salt to taste

Coriander 1tbsp

Method

Heat oil in pan, add cumin seeds. After it pops out keep low flame. Add chopped onion fry till it turns light golden brown. Then add turmeric powder, immediately add chopped ladyfinger and fry  for 10-12 min till ladyfinger is 3/4 cooked. Then add chili garlic groundnut paste fry for 4-5 min. Then add 1tbsp water and cook for 5-6 min without lid. Then add grated coconut, mix well. Cook for 2-3 min on low flame. Stir continuously so that it do not get burn.

Ladyfinger Potato / Bhindi Aaloo

Time 30 min

Ingredients

Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into 1 to 1.5 inch size)

Potato / aloo (2 medium size peeled and cut into cubes)

Ginger Garlic paste 1/2 tsp

Green chilies 3-4 cut into pieces

Dhana Jeera powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Oil for frying ladyfinger and potato

Salt to taste

Coriander 1tbsp

Method

Deep fry bhindi and potato into the kadai till ladyfinger to become crispy and potato turns brown. Keep it aside.

Take 1 tbsp oil from kadai into pan, add mustard, cumin seeds. After it pops out keep low flame. Add green chilies, turmeric powder, dhana jeera powder, salt, coriander. Mix well. Then add fried bhindi and aloo, mix well. Keep on low flame without covering lid. Stir continuously so that it do not get burn.

Tip

U can sprinkle 2 -3 drops of lemon juice, at the end. It tastes better.