Bhindi or ladyfinger is a favourite in many households. But the cooking method varies, with some people preparing it in a simple way with just a bit of salt and turmeric, while many others relish it with onions, tomatoes, garlic and lots of spices. A few months ago we shared how chef Amrita Raichand prepares aloo-bhindi, and today we share former actor Namrata Shirodkar‘s Bhindi Poriyal or stir-fry recipe that left us craving for it.
“This dish is the kids’ favourite because it satisfies their Indian food cravings, so it’s on the menu once every week. I like to keep it simple with what I feed them. A healthy and wholesome meal with small indulgences,” she said as part of Twinkle Khanna‘s Tweak India initiated challenge, #WhatsInYourKiddsDabba.
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Thank you @twinklerkhanna for nominating me. Here is what’s in my kids dabba! #Tweakindia #WhatsInYourKidsDabba – Chola masala, Bhendi poriyal & some yellow rice to go with it! This dish is their favourite because it satisfies their Indian food cravings, so its on the kids menu once every week. I like to keep it simple with what I feed them. A healthy and wholesome meal with small indulgences. A tip that I always stick by is using a spoonful of pure ghee or cold-pressed coconut oil while cooking. It's non-greasy and easy on their tiny stomachs! Here is my recipe for the Bhendi poriyal: 250 grams bhindi 1 tsp oil ½ tsp mustard seeds ½ tsp cumin seeds 8 to 10 curry leaves 50 gms chopped onion 1 green chilli chopped 50 gms fresh coconut A pinch of asafoetida (hing) 1 tsp turmeric powder 1 tbsp chopped coriander leaves salt as per taste Method:- Wash bhindi twice and dry it. Wipe them with a tissue or dry cloth Chop them round and keep aside Take a pan and heat the oil, add mustard seeds, cumin seeds & saute Then add hing, turmeric, chopped onions & curry leaves Sprinkle some fresh coconut and add the bhindi Cook on slow flame Salt according to taste Garnish with coriander. I nominate @shilpashirodkar73, @the_dabbawali and & @chef_sheetalvanjari to let us have a peek at what they put on their little one’s plate.
Here is the recipe for the Bhindi poriyal
250g – Bhindi
1 tsp – oil
½ tsp – Mustard seeds
½ tsp – Cumin seeds
8-10 – Curry leaves
50g – Chopped onion
1 – Green chilli, chopped
50g – Fresh coconut
A pinch of asafoetida (hing)
1 tsp – Turmeric powder
1 tbsp – Coriander leaves, chopped
Salt as per taste
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*Wash bhindi twice and dry.
*Then wipe them with a tissue or dry cloth.
*Chop them round and keep aside.
*Take a pan and heat oil, add mustard seeds, cumin seeds and saute.
*Then add hing, turmeric, chopped onions and curry leaves.
*Sprinkle some fresh coconut and add the bhindi.
*Cook on slow flame.
*Add salt according to taste.
*Garnish with coriander and serve.
“A tip that I always stick by is using a spoonful of pure ghee or cold-pressed coconut oil while cooking. It’s non-greasy and easy on their tiny stomachs”, said Shirodkar.
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