Bhindi Chutney | Bendekayi Chutney recipe | Ladies Finger Chutney

Bhindi Chutney recipe with step by step photos | How to do Bhindi Chutney | Bendekayi Chutney recipe | Ladies Finger Chutney Recipe

This Andhra style Bhindi Chutney tastes so so good when paired with some hot rice and ghee or bhakri … Trust me you will keep licking til the plate is super clean

Few simple Chutney recipes that you can try from blog Drumstick leaves chutney , Green Tomato Chutney , Carrot Chutney , Ridge Gourd Peel Chutney , Brinjal Chutney etc

About the Recipe

This Bhindi chutney is quick and easy to prepare and a nice change from the regular chutneys. If you have some left over bhindi after preparing sambar / sabzi , this chutney is best way to empty them.You can relish this chutney for few days without getting bored.. tastes awesome with hot steamed rice , dosa , idli , chapathi . I suggest you must try it. Temper it with little extra oil and give a tempering… yummy.

Okra is one of those vegetables that you either love or hate. Thankfully in my home we all love this veggie. So any dish made out of okra gets vanished in no time. I find it surprising when i meet someone who says they hate okra.

If you like lady s finger you can check few more recipes shared in the blog Ladys Finger Gojju , Ladys Finger Dosa , Bhindi Masala , Bhindi fry , Bhindi Kurkure etc

Bhindi Chutney recipe with step by step photos

• Wash and wipe the ladies finger. Note that bhindi should be wiped fully dry, else they would turn sticky. Chop them into small pieces.

• Heat a  pan/kadai and add 1-2 tsp oil . Add all the ingredients mentioned under ” masala to roast ” one by one i.e 2 tsp Dhania ,1 tsp Jeera ,1/4 tsp Methi ,1/2 tsp Mustard ,1 tsp Urad dal ,1 tsp channa dal and Few red chillis

• On medium flame , saute them golden and crisp . Keep them aside

• To the same pan ,add 2-3 tsp oil . Add 4-5 flakes garlic ,if you want . Add chopped bhindi and few curry leaves . Saute 2-3 mins .

• Add lemon sized tamarind , 2 medium sized tomato chopped and few coriander leaves .

• Saute til bhindi s loose their sliminess , soft and mushy . Allow to cool .

• To the mixer add all the roasted cooled masala ingredients . Pulse to make a smooth powder .

• To the masala powder , add the roasted bhindi and salt . Grind without adding water .

• Take care not to make super fine paste. A little bit texture of bhindi is good and makes the chutney more tasty. This is how the chutney will looks once ground.

• Lastly prepare a tempering . To a pan add any oil you like . Splutter mustard . Later add little hing and curry leaves . Can add a broken red chilli too .

• Now add grounded chutney to this . Saute 2-3 mins.

• Serve Bhindi chutney with hot rice . Drizzle little ghee while mixing. Will enhance the taste.

• Stays good for 2-3 days without fridge as we have not used any water while making it .

Few points to note

• Pick fresh and tender bhindi .
•  Wash and spread bhindi nicely on paper towel / cloth for some time before chopping. Let they get dry . If there is water, end result will be slimy. Moisture is what adds to the sliminess . If you have time , it’s better to keep them spread on paper for few hours.
• Add salt only towards ends . This prevents in bhindi sweating moisture.
• Roast bhindi nicely in oil initially on medium flame to prevent sliminess .This makes bhindi more flavorful and also increases shelf life
• If you don’t like hing flavour.. instead of it can add garlic while tempering.