Kurukuri Bhindi with Rich Cashew Gravy

I tasted this kind of Bhindi for the first time in Pune, Maharashtra. I came to know tat this is some speciality in the restaurants of Pune.
I got bored of making the regular bhindi so tested this one at home. Its different. The crispiness of the ladyfinger when it blends with the smooth and tangy tomato and cashew nut gravy gives a very rich taste.

Kurkuri Bhindi with rich Cashew Gravy

Ingredients
250gms Ladyfinger (Bhindi)

For frying the Ladyfinger
2tbsp Gramflour (besan)
Salt to taste
1tsp Red Chilly Powder
1tsp Mango Powder (Amchur)

For the Gravy

3 medium sized onions
2 medium sized tomatoes
2 green chillies
1 tbsp ginger and garlic paste
12-15 Cashew nut
Milk to soak the cashews
2 tbsp Fresh Cream
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Whole Red Chilies
Fresh Coriander Leaves
1 cup water (or as you want the consistency of the gravy to be)
1 tbsp Ghee

Procedure:
For Frying the Bhindi:

• Cut the bhindis lengthwise.
• Sprinkle besan + salt + amchur + red chilly powder. Mix it well.
• Heat oil for frying
• Deep fry the bhindis till its crispy.
• Remove on towel paper.

For the gravy:

• Soak the cashew nuts in milk.
• Peal the onions, finely chop them.
• Heat ghee in a kadahi, add in the cumin seeds + whole red chillies. when they stop cluttering add in the chopped onion + green chillies + ginger and garlic paste.
• Mix them well, let it cook on low heat till the onion turns pink.
• Then add the tomato puree. 
• Add in salt + turmeric powder + cumin powder + coriander powder + red chilly powder.
• Mix all this well. Cover the lid so that the tomatoes are cooked properly stirring continuously.
• When the mixture is cooked. Switch off the gas stove.
• Let it cool.
• Then put the mixture into the blender to make it a fine paste.
• Again in the same kadahi, add in 1 tsp ghee again then add in the cooked onion tomato paste + the cashew paste.
• Mix it well. let this mixture cook for 10 minutes.
• Then add in fresh cream and 1cup water. 
• Add in the coriander leaves.
• Close the lid let it simmer on low heat for another 5-8 minutes.
• Put the gravy in the bowl.
• Top it wid the fried crispy bhindi.
• Serve hot with Chapatis.

Kurkuri Bhindi with rich Cashew Gravy

Kurkuri Bhindi

This crispy Bhindi makes a delectable snack and can be a great accompaniment with Tadka Dal and Rice. This tastes just awesome and is very simple to make too.

Kurkuri Bhindi

Ingredients:
500gms Bhindi (Ladyfinger or Okra)
Salt to taste
1tsp Amchur (Mango Powder)
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala Powder
1tsp Red Chilly Powder
Mustard oil to fry
1tsp lime juice

Procedure:

• Cut the top and tail of the bhindi.
• Chop them into round shape around 1 diameter.
• Heat oil in a kadahi till mustard oil releases odour.
• Lower the flame, so that oil cools down, 
• Fry the bhindi, till it is crispy.
• See to it tat it does not burn as the bhindi will be fried on high flame.
• Take it out on a tissue paper to remove the excess oil
• Mix in all the masalas and lime juice in it.
• Serve hot.

Note:

• Mustard oil should be burnt properly, so tat it does not leaves smell in the vegetable that you are cooking.
• To check whether it is properly burnt, add in one clove of Garlic in it.

Bhindi Aaloo

The staple food  in every Indian home is Bhindi Aloo with  Raita and hot Phulka., makes it a complete meal. You can also make this as a accompaniment to any Pulses or Cereals.


Ingredients:
1/2 kg Ladyfinger (Okra/Bhindi)
1 medium sized Potato
1 medium sized Onion (Julienned)
2 Green Chilies
1 tsp Ginger Paste
1 tsp Cumin Seeds
2 whole Red Chilies
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Mango Powder (amchur)
1 tsp Red Chilly Powder
Salt to taste
1 tsp Lime Juice
Fresh Coriander Leaves
Oil to fry

Procedure:

• Wash the bhindi,(Ladyfinger) cut the tails apart.
• Chop them in round shape.
• Peel the potato, chop them in cubes. Keep it aside.
• Heat oil in a kadahi for frying the bhindi  (Ladyfinger) and the potato.
• First fry the bhindi  (Ladyfinger) till it becomes tender. Remove it from the kadahi on a tissue paper to strain the excess oil.
• Then fry the potatoes. Cover the lid as the potatoes will take a little more time than the bhindi.(Ladyfinger) 
• Now remove this also on a tissue paper.
• Remove the excess oil from the pan.
• Now in the same kadahi put in the cumin seeds + whole red chillies.
• When it stops to clutter, add in the julienned onions in it along with green chillies and ginger paste.
• When it is cooked add in the masalas (turmeric powder + cumin powder + mango powder + red chilly powder+ coriander powder + salt)
• Mix them all well.
• Now add in the fried bhindi(Ladyfinger)  and potatoes. Mix all this well.
• Sprinkle the lime juice. mix it well.
• Add in the freshly chopped coriander.
• To remove the excess oil, gather all the vegetables on one side of the kadahi. oil will gather on the other side.
• Remove serve hot.