Categories
vegetables

(99) Bhinda nu shak

Lady finger sabji

Ingredients

  • 500 gms. Lady finger
  • ½ cup Til oil.
  • 1 cup finely chopped coriander leaves.
  • ½ cup dry coconut powder.
  • ¼ cup coarse besan or coarse dalia dal (roasted channa dal)
  • 2-3 Kokam(Garcinia) or 1 tbsp. lemon juice.
  • 1 tbsp.Coriander-Cumin powder.
  • ½ tbsp. Chili powder.
  • 1 tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Fenugreek seeds.
  • ½ tbsp. Salt.
  • 1 tsp. Sugar.

Method

  1. Wash thoroughly and wipe with dry cotton cloth each bhinda otherwise water content remains makes shak sticky.
  2. Cut each into ½ inch dice .
  3. Heat oil in kadhai. Add Mustard seeds in the hot oil. Wait for crackling sound.  Add Fenugreek seeds and Asafoetida powder . Wash kokam and add.
  4. Add cut bhinda , give nice stir and close the lid. Turn the gas stove  switch  on slow flame.
  5. After 2 minutes open the lid and give nice stir for 2- 3 times.
  6. Cook bhinda on medium flame and frequently stir so that bhinda won’t stick to the bottom of kadhai.
  7. Once bhinda is tender and  all slimy material dry off add salt and sugar. Mix thoroughly.
  8. Add coconut powder, coriander leaves and dry spices . Mix thoroughly. Cook for one more minute and Bhinda nu shak is ready. If you wish you can add fried cashew and kismis which enhance the  taste of bhinda nu shak.
  9. Enjoy with phulka roti, paratha, bhakhri, gluten free rotla like jowar, bajri, nachni ( Ragi) , or oats.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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