Nutty Bhendi Chutney/ Nutty Okra Chutney/ Okra Chutney/ Bhindi Chutney

I've not found a person yet, who dislikes Bhendi. I  love this vegetable and when ever am given this veggie to cook, mostly I make deep fried okra. It's Perfect with dal chawal and its my family favorite. (But I still say, don't have deep fried foods very often)
This vegetable has good benefits. Its high in fiber, minerals and vitamins.  It is one of the vegetables with highest anti- oxidants such as beta-carotene, xanthin and luetin.
They are rich in the B- complex group of vitamins and vitamin -K which is a co-factor for blood clotting enzymes and it helps in strengthening of bones. So using this amazing veggie, I made this yummy chutney. This can be served with rice, spiced rice or chapatis, So lets get started!! 

To Make This Recipe, You'll Need :

First step, to cook the okra : 

Okra/ Ladys Finger/ Bhendi
200 Grams
Oil (No Picture)
1 Tablespoon + 1 Tablespoon for tempering

For the Nutty Chutney base :

Roasted White Sesame Seeds Powder/ White Til
50 Grams
Roasted Peanut Powder
50 Grams
Tamarind Extract/ Juice
100ML to 150 ML approx
Green Chilli + Garlic Paste
12 Green Chillies + 10 Garlic Pods
Cumin Powder/ Jeera
1 Teaspoon
Methi Powder/ Fenugreek
¼ Teaspoon
To Taste

For Tempering the chutney :

Split Urad Dal
1 Teaspoon
Cumin Seeds
½ Teaspoon
Curry Leaves
Dried Red Chillies
Mustard Seeds
½ Teaspoon
Chopped Onion (raw onion to mix in the chutney)
1 Nos

Method :

1. First add oil to the pan and add the okra to cook well. 

2.  To a clean bowl add roasted sesame powder, roasted peanut powder, cumin powder(jeera), methi powder(fenugreek), green chilli + garlic paste (see notes), salt and finally add the tamarind extract and mix well. You could also add water to adjust the consistency of the chutney. Add the cooked okras to the chutney base.

3. Now for the tempering, in a hot kadai, add oil, when the oil gets hot, add split urad dal , when they slightly change its color, add mustard seeds, jeera, let it pop, to that add curry leaves and dry red chilies. Remove from heat and add this tempering to the chutney.  

4. Next, add the raw onions to the chutney and serve!! 


Notes : 
1. Add tamarind extract, green chillies and salt according to your taste. Tamarind extract should be between 100ML to 150ML. According to the sourness add green chillies. 
2. I made my green chilli + garlic paste by first frying them in the the oil and later ground it into paste

Enjoy Nutty Bhendi Chutney!!

Thank You For Visiting  Blessy's  Kitchen :)

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