Bhindi with tomato gravy

There are many joys in life, and sometimes times all you need is little bhindi. I like my gravy thick, but you can easily adjust with water.

Bhindi can be enjoyed any time of year and can be made with everyday ingredients. Follow along and leave a comment if you like the recipe. 🙂

1. Soak the cashews in water. Set aside.
2. Rinse the bhindi and lay out to dry in one single layer. If you have them piled on top of each other they will not dry fast.
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 3. While they dry, chop your onion and tomatoes. Once done, take your cashews with the water and blend with the shredded coconut. Set aside.
4. Chop the ends off the bhindi and in a pan with heated oil, saute the bhindi until they have browned. Set aside.
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5. Place the oil in a pan and bring the mustard , cumin seeds and hing to sputter. Once sputtering, add the urad dal and dried red chiles.
DSC_1535pp_pp.JPG6. Sautee your onion until brown. Once browned, add in the crushed garlic and ginger pastes with the red chili powder, turmeric, garam masla, and amchur. Mix for 15 seconds.
7. Add the tomato, turn heat to medium low, and cover with lid. Mix every minute for about 3 minutes, or until tomato is softened.
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8. Place mixture in blender and blend with cashew/coconut mixture and blend until smooth.
DSC_1545pp_pp.JPG9. Place mixture back into pan. If you prefer to have your gravy more watery, add water slowly, but first add in your yogurt. Once that is mixed, add in your bhindi and salt as needed. Mix and let cook for 5 minutes before serving.
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What you need:

  • 15 whole cashews
  • 2 tsp shredded coconut
  • 2 tbsp oil
  • about 1 pound of bhindi
  • 3 tbsp oil
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp brown mustard seeds
  • 1/4 asofetida
  • 1 tsp urad dal
  •  2 dry red chilies
  • 1 medium onion, chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp amchoor
  • 3 roma tomatoes, chopped
  • 1 c. well mixed yogurt
  • 1 cup water (optional)
  • salt

Follow along..

1. Soak the cashews in water. Set aside.
2. Rinse the bhindi and lay out to dry in one single layer. If you have them piled on top of each other they will not dry fast.
 3. While they dry, chop your onion and tomatoes. Once done, take your cashews with the water and blend with the shredded coconut. Set aside.
4. Chop the ends off the bhindi and in a pan with heated oil, saute the bhindi until they have browned. Set aside.
5. Place the oil in a pan and bring the mustard , cumin seeds and hing to sputter. Once sputtering, add the urad dal and dried red chiles.
6. Sautee your onion until brown. Once browned, add in the crushed garlic and ginger pastes with the red chili powder, turmeric, garam masla, and amchur. Mix for 15 seconds.
7. Add the tomato, turn heat to medium low, and cover with lid. Mix every minute for about 3 minutes, or until tomato is softened.
8. Place mixture in blender and blend with cashew/coconut mixture and blend until smooth.
9. Place mixture back into pan. If you prefer to have your gravy more watery, add water slowly, but first add in your yogurt. Once that is mixed, add in your bhindi and salt as needed. Mix and let cook for 5 minutes before serving.
Enjoy! 🙂
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