Bharwan bhindi is a spicy curry from Hyderabad. Bhindi is cooked with salan like gravy made with ground nut, sesame seeds, tamarind paste, and spices. Tamarind is an important part of my family recipes. I remember my mom keeping a stock of tamarind water and ground peanuts and sesame seeds always. This gravy goes well with capsicum, tomatoes, and even potatoes. Add tamarind water/paste based on your taste and the sourness of tamarind.
Cooking bhindi is a tricky (and sticky) job. Placing a plate filled with water on top helps the vegetable cook evenly without getting burnt. It makes the cooking process quicker too.
You can make the gravy in advance and freeze it too. Add vegetable (steamed) of your choice and you can have a curry ready in jiffy. This curry tastes best with phulka or paratha. You can try it with rice too.
- 15-18 okra (bhindi)
- 3 tbsp ground nuts (mung fali)
- 1 ½ tbsp sesame seeds (til)
- 2tbsp tamarind paste or tamarind water
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tbsp coriander powder
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 2 tbsp oil
Wash bhindi in water and let it dry completely. Cut both the ends of the bhindi. Cut each bhindi into 2-3 pieces and make a slit in each piece. Roast and grind the ground nuts and sesame seeds. Heat oil in a kadhai or a non stick pan. Add mustard and cumin seeds. Once the seeds splutter, add chopped bhindi. Mix well and cover the pan/kadhai with a plate. Add water in the plate. This will help the bhindi cook evenly and it will also not let the curry burn.
Carefully check the bhindi every few minutes. 6-8 minutes should be enough. Once the bhindi is almost cooked, add the ground nuts and sesame seeds, tamarind water, chilli powder, turmeric, coriander powder and salt. Mix well. Add little water (1/4 – ½ cup) if the gravy looks too dry. Let it cook till oil floats on top (2-3 minutes). Add chopped coriander and served hot with rotis or rice.