Maharashtrian Unique-Style BHINDI Recipe | Shengdanyachi Bhendi | शिंदान्याची भिंडी | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Dry roast the peanuts on low heat until evenly golden. Cool completely.
2. Grind the cooled peanuts with the dry coconut, garlic, ginger, green chilli, curry leaves, cumin seeds and fennel seeds into a coarse paste with some texture.
3. Wash the bhindi, dry thoroughly and air-dry under a fan for a few minutes. Trim the tops and cut into dice.
4. Heat 1–1.5 tbsp peanut oil in a kadhai on high. Add the peanut masala with salt, 1/4 tsp turmeric and 1/2 tsp red chilli powder. Cook on medium for 2–3 minutes until fragrant, then set aside.
5. Heat 1 tbsp oil in the same kadhai. Add the diced bhindi with a pinch of salt and a pinch of turmeric. Sauté on high for 1 minute, then cover and cook on low.
6. Open and stir once. Cook uncovered for 1–2 more minutes until the bhindi has some texture and no stickiness remains.
7. Add the juice of 1/2 lemon, the cooked peanut masala and the chopped coriander. Mix gently on the lowest heat, taste and adjust salt, then switch off.
8. Finish with fresh coriander and serve.

Summarized from Your Food Lab's video. Watch it for the details.

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