This is my go-to crowd pleaser. I’ve made it countless times for friends and family! The spicy, crunchy, and chatapata fried bhindi goes along with my signature silky smooth coconut cashew cream gravy so well! It complements malabar parathas and naans nicely too. It’s a tad time intensive, but definitely worth the results.
The inspiration for this dish came from a restaurant called Masala Library. I ate there almost 8 or more years ago and still remember the dish that I based this one on. They had a thinner gravy and a much more battered bhindi. But I much prefer the bhindi to do the talking and only very lightly coat it with gram flour.
The fried seeds of the bhindi almost turn out to look like golden crunch caviar! I just love the crunch they add as they disperse through the gravy!
Jaipuri Bhindi
Course: Lunch, DinnerCuisine: IndianDifficulty: EZ2
servings30
minutes40
minutesIngredients
- Coconut Cashew Cream Gravy
2 medium white onions
6-7 garlic cloves
1 inch knob ginger
20 cashew nuts
1 cup Boiling water
2 tbsp ground fresh coconut
1 tbsp tomato paste
1 tsp garam masala
1 tbsp coriander powder
1/2 tsp turmeric
2 tsp chili powder
1/2 cup milk (or any vegan alternatives)
Salt to taste (usually 1 tbsp if kosher salt)
1 bunch fresh coriander
1/2 lemon
2 tsp oil
- Crispy Bhindi
30-40 bhindi
1 tsp salt
2 tsp chili powder
2 tsp chaat masala
1 tsp aamchoor
2 heaping tbsp gram flour (besan)
1/2 tsp turmeric
Oil for deep frying
Directions
- Coconut Cashew Cream Gravy
- Soak the cashew nuts in boiling water
- Roughly chop onions, ginger, garlic and sauté in oil. Add salt.
- Once properly caramelised, add coconut and tomato paste.
- Add all the spices and cook for a couple minutes.
- Purée along with soaked cashew nuts and the water it was soaking in.
- Adjust consistency with milk and check seasoning. Add salt as it will probably be needed.
- Stir in lemon juice and a handful of chopped cilantro (save some for the garnish!)
- Crispy Bhindi
- Wash and thoroughly dry the bhindi. Use a hairdryer to make your life easier.
- Cut the tops off and slit the bhindi. Usually 2 or 3 slits is enough. Don’t make them too thin and try to keep the size consistent.
- Mix in all the salt, spices, and flour.
- Deep fry in oil until golden brown. Overcooking will make them very bitter so practice on a couple pieces before adding all of them.
- Plating
- Scoop the gravy onto a plate or bowl.
- Place the bhindi over the gravy.
- Garnish with fresh coriander and serve!
Notes
- Don’t overcrowd the bhindi while frying!
- Goes amazingly well with parathas!
