Bhindi, Chutneys and Sauces

Bendekai Gojju


Lady’s Finger – 1/4 kg
Green Chillies – 6 to 8, chopped
Curry Leaves – 2 sprigs
Tamarind – 1 small ball
Jaggery – 1 small piece
Turmeric Powder – 1/2 tsp
Oil – 2 tblsp
Salt to taste

Dry Roast and Powder:
Sesame Seeds – 1/2 tblsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp

For Seasoning:
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp

1. Wash and cut lady’s finger into small pieces.
2. Boil tamarind in water, take out extract and set aside.
3. Heat oil, add seasonings.
4. When done add chopped chillies, curry leaves and vegetable.
5.. Fry on low heat for 2 to 3 minutes till vegetable gets soft, adding turmeric powder while frying.
6. Add tamarind extract, jaggery and salt, allow to simmer for a while – till well blended and of chutney consistency.
7. Add prepared powder, mix thoroughly and remove from fire.
8. Serve with rice or dosa.

Tip: If refrigerated, it will keep for a week.

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