Friday, October 23, 2009

Bhendi Chutney

This is an off beat chutney made using Lady's Finger. I had seen it on a cookery show & I was skeptical to try this out at first. But as the lady who had presented this dish had confidently assured , I gave it a try & it was well received. This chutney goes well with hot rice & as well as rotis.


Ladies Finger - 2 cups , chopped
Red chillies - 6 no.s
Coconut grated - 3 tbsps
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Coriander - a handful
Curry Leaves - a few
Tamarind - 1'', soaked
Jaggery - 1 tsp
Salt - to taste
oil - 1 tbsp
Mustard, Hing - For tempering


Dry toast mustard & methi lightly . Toast the chillies also.
Saute ladies finger in the oil till done. In the end add the coconut & stir for 2 minutes.
Grind all these along with the rest of the ingredients with little or no water into a chutney.
Temper with the mustard & hing.

Sending this to the Pickles 'N Chutneys event , hosted by Sireesha.

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