WebBhendichi bhaji MAHARASHTRIAN RECIPES MARATHI RECIPES Maharashtrian Recipes 651K subscribers Subscribe 629K views 4 years ago If you like …
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WebPunjabi Rajasthani South Indian Tamilnadu Ingredients Cheese Chicken Egg Fish Mutton Noodles Paneer Pasta Rice Sea food …
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WebCuisine Maharashtrian Course Side Dish Servings Units Ingredients main ingredients 200 grams okra (bhindi or bhendi or lady finger) or 20 to 22 small to medium sized okra 3 tablespoon oil for …
Web1) Wash the okra or bhindi well. Wipe them dry with kitchen towel or paper towel very well. And let them dry till we make stuffing. This is important step to avoid becoming okra sticky while they are cooking. 2) …
WebAdd Coconut powder, cashew nuts, Cumin-coriander powder, Kashmiri red chili powder, aamchur powder, Goda masala, turmeric powder, salt, Kasuri methi, and sugar. Mix well and cook for 2 minutes …
Web2 cups Okra (Bhindi) chopped 3 tablespoons Oil ½ teaspoon Cumin seeds 1 Green chili chopped finely 1 teaspoon Ginger paste or freshly grated or crushed 1 medium or ¾ to 1 cup Tomato finely chopped …
WebSauté for 30 seconds. Add chopped bhindi and mix well. Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approx. 6-8 minutes. Stir in between …
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WebVegetables: Okra This is a dry bhindi recipe from the Maharashtrian cuisine. In marathi the word ‘bharli’ means ‘stuffed’ and ‘bhendi’ is ‘okra’. hence the name Bharli bhendi. …
WebTraditional Maharashtrian mixed vegetable curry made with a variety of winter vegetables and a creamy sesame sauce. Prep Time 15 mins Cook Time 15 mins …
All the more reason to start eating more okra and cook bhindi bhaji soon! You can serve the bhindi bhaji as a vegetable side dish for other Indian meals. For example you can have it with chana tikki or as a side for meat such as the Indian roast leg of lamb.
Follow this bhindi bhaji recipe and learn how to make simple and easy Indian vegetable curry of okra and tomato. Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.
I have seen many online sources says that maharashtrian stuffed okra has peanut and coconut as a stuffing just like my Gujarati bharwan bhindi while this recipe uses only coconut with onion and goda masala. It is Maharashtrian style of making stuffed bhindi. I have adapted this recipe from a marathi cookbook.
A tried and tested method is to add sour ingredients like tomatoes, tamarind, yogurt, vinegar, lemon juice, etc. The acidity from these ingredients helps in making the okra non-sticky and non-slimy. In my recipe, we achieve this by adding tomatoes and dry mango powder. Scaling: You can double or triple the recipe easily.