Bhendi Channa Recipe
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Okra | 100 Gram | |
| Channa | 125 Gram | |
| Turmeric powder | 1/2 Teaspoon | |
| Tamarind - a few pods | ||
| Coconut | 1 Tablespoon, grated | |
| Cumin seeds | 1 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| Ginger | 1 | |
| Garlic | 10 Gram | |
| Coriander leaves, a handful | ||
| Salt | 1 To taste | |
| Chilli powder - to taste | ||
Directions
GETTING READY
1. In a bowl soak channa in water for night.
2. The next day, boil the chana with water in a pan until tender.
3. Cut bhendies into 1-inch pieces.
MAKING
4. In a skillet heat oil and fry bhendies until light coloured.
5. In a small bowl add tamarind with 1 cup water and keep it soaked for 5 minutes. Extract the pulp.
6. In a frying pan dry roast coconut, garlic, ginger and 2 green chillies. Grind spices to a paste.
7. In a skillet heat 2 tablespoon oil and toss in asafoetida and 1/2 tsp mustard.
8. When seeds stop spluttering, add ground paste and fry.
9. Add the channas, salt and turmeric and bhendi. Mix together.
10. Add tamarind water on top.
11. Cook the gravy until thick.
SERVING
12. Serve decorated with coriander leaves.
1. In a bowl soak channa in water for night.
2. The next day, boil the chana with water in a pan until tender.
3. Cut bhendies into 1-inch pieces.
MAKING
4. In a skillet heat oil and fry bhendies until light coloured.
5. In a small bowl add tamarind with 1 cup water and keep it soaked for 5 minutes. Extract the pulp.
6. In a frying pan dry roast coconut, garlic, ginger and 2 green chillies. Grind spices to a paste.
7. In a skillet heat 2 tablespoon oil and toss in asafoetida and 1/2 tsp mustard.
8. When seeds stop spluttering, add ground paste and fry.
9. Add the channas, salt and turmeric and bhendi. Mix together.
10. Add tamarind water on top.
11. Cook the gravy until thick.
SERVING
12. Serve decorated with coriander leaves.
Chef
