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# Bhindi Chutney Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Total time** | 25 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 187 kcal |
| Carbohydrates | 9 g |
| Protein | 3 g |
| Fat | 16 g |
| Saturated fat | 1 g |
| Sodium | 314 mg |
| Potassium | 257 mg |
| Fiber | 3 g |
| Sugar | 2 g |
| Vitamin A | 671 IU |
| Vitamin C | 17 mg |
| Calcium | 64 mg |
| Iron | 1 mg |
## Ingredients
### for masala powder:
* 2 tsp oil
* ½ tbsp urad dal
* ½ tbsp chana dal
* 1 tsp coriander seeds
* ½ tsp cumin
* ¼ tsp methi
* 5 dried red chilli
### for frying bhindi:
* 2 tbsp oil
* 5 clove garlic *(crushed)*
* 2 cup bhindi / okra *(chopped)*
* 1 tomato *(chopped)*
* small piece tamarind
* ¼ tsp turmeric
* ½ tsp salt
### for tempering:
* 2 tbsp oil
* 1 tsp mustard
* ½ tsp urad dal
* 2 dried red chilli *(broken)*
* few curry leaves
* pinch hing
## Instructions
1. firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chilli.
2. roast on low flame until the spices turn aromatic.
3. cool completely, and grind to a fine powder. keep aside.
4. in the same pan heat 2 tbsp oil and saute 5 clove garlic until it turns golden brown.
5. add 2 cup bhindi and fry well.
6. stir and fry until the bhindi turns non-sticky and crunchy.
7. now add 1 tomato, a small piece of tamarind, ¼ tsp turmeric and cook well.
8. cook until the tomato turns soft and mushy.
9. cool completely, and transfer to the mixer jar.
10. also, add ½ tsp salt and grind to a coarse paste. keep aside.
11. in a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing.
12. splutter the tempering.
13. add in prepared chutney and mix well.
14. cook until the oil separates from the sides.
15. finally, enjoy bhindi chutney with hot steamed rice, dosa or idli.
## Step-by-step
firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chilli.
roast on low flame until the spices turn aromatic.
cool completely, and grind to a fine powder. keep aside.
in the same pan heat 2 tbsp oil and saute 5 clove garlic until it turns golden brown.
add 2 cup bhindi and fry well.
stir and fry until the bhindi turns non-sticky and crunchy.
now add 1 tomato, a small piece of tamarind, ¼ tsp turmeric and cook well.
cook until the tomato turns soft and mushy.
cool completely, and transfer to the mixer jar.
also, add ½ tsp salt and grind to a coarse paste. keep aside.
in a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing.
splutter the tempering.
add in prepared chutney and mix well.
cook until the oil separates from the sides.
finally, enjoy **bhindi chutney** with hot steamed rice, dosa or idli.
## Video
## Notes
* firstly, make sure to fry the bhindi well, else the chutney will turn slimy.
* also, you can add coconut while grinding the chutney, to have variation.
* additonally, adding tamarind along with tomato gives a nice tanginess to the chutney.
* finally, **bhindi chutney recipe** tastes great when prepared with a generous amount of oil.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bhindi-chutney-recipe-bendekayi-chutney/](https://hebbarskitchen.com/bhindi-chutney-recipe-bendekayi-chutney/)
