| Ingredients used in Bhendi ka salan |
| • Turmeric powder - 1/4 tea spoon. |
| • Onions - 1 number. |
| • Chilly powder - 1 tablespoon. |
| • Coriander powder - 1 tea spoon. |
| • Cumin powder - ½ tea spoon. |
| • Curry leaves - 2 springs. |
| • Ginger garlic paste - 1 tea spoon. |
| • Red chilly - 3 numbers. |
| • Kalonji (optional) - 1/4 tea spoon. |
| • Methi seeds - 1 pinch. |
| • Cumin seeds - 1/4 tea spoon. |
| • Mustard seeds - 1/4 tea spoon. |
| • Salt - to taste. |
| • Oil - 2-3 tablespoons. |
| • Coconut powder - 1 tablespoon. |
| • Sesame seeds - 1 tablespoon. |
| • Peanuts - 1 tablespoon. |
| • Green chilly - 2 numbers. |
| • Coriander chopped - 1 tablespoon. |
| • Mint chopped - 1 tablespoon. |
| • Bhendi - 200 grams. |
| • Tamarind juice - ½ cup. |
| • Jaggery - 1 small piece. |
| Method: |
- Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste.
- Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in color, add ginger garlic paste cook this till raw flavour is gone.
- Add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste.cook this on a slow flame for 30 minutes.
- Then add chopped coriander, chopped mint, add tamarind juice, jaggery, salt, once it comes to boil add bhendi (fry the bhendi in the oil)Cook this on a slow flame for 10 minutes.
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