Bhindi Chickpeas Fry Recipe

Lady’s finger is chopped and fried in oil till golden in color. chickpeas are boiled till just soft and lightly crushed before adding to the bhindi. The fry is finished with powdered spices and garnished with cilantro. Serve bhindi with chickpeas over plain steamed rice or with roti.
 Bhindi Chickpeas Fry
Recipe Ingredients

  • Bhindi / Lady’s Finger 2 1/2 Cups Chopped
  • Boiled Chickpeas 1/2 Cup
  • Green Chiles 2
  • Garlic 2 Cloves
  • Coriander Powder 1 tsp
  • Turmeric Powder a big Pinch
  • Red Chili Powder 1/4 tsp
  • Salt to Taste
  • Cilantro few Sprigs

Talimpu:

  • Mustard Seeds 1/4 tsp
  • Cumin Seeds 1/4 tsp
  • Urad Dal 1/4 tsp
  • Curry Leaves 5
  • Oil 2 tsps + 1/2 tsp
Recipe Method
Wash and pat dry lady’s finger.
Remove both ends and chop lady’s finger into small pieces.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Peel and thoroughly crush the garlic cloves.
Lightly crush the chickpeas and keep aside.

Heat oil in a pan, add chopped bhindi.
Fry on medium flame till bhindi turns golden brown around the edges.
In the middle of the pan, add half a tsp of oil and all talimpu ingredients and garlic.
Fry till urad dal changes color and cumin seeds change color.
Add the crushed chickpeas and green chiles in the middle of the pan and fry for a minute to evaporate any excess moisture.
Stir in turmeric powder, coriander powder and salt.
Fry for few more seconds and remove from heat.
Stir in red chili powder and cilantro.
Serve bhindi with chickpeas over plain steamed rice or with roti.
Notes: Make sure bhindi is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: You can also add a pinch of garam masala along with red chili powder if you desire.

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