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Bhindi Do Rukha

Bhindi a.k.a okra cooked in two ways, one fried crisp and one made into kebab or tikkis. Served with a sweet and sour jaggery-tamarind chutney.

Bhindi Do Rukha Bhindi Do Rukha


: Team India

Recipe Servings

: 4

Recipe Cook Time

: 1 Hour

Recipe Rating

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  • For bhindi tikkis:

    100 ml mustard oil

    2 tsp cumin seeds

    8 onions, chopped

    750 gm okra (bhindi), chopped

    Salt to taste

    2 Tbsp raw mango powder (amchoor)

    2 tsp coriander powder

    1 tsp turmeric powder

    1/2 kg potato, boiled and mashed

    1 tsp green chilli, chopped

    2 tsp ginger, chopped

    4 Tbsp coriander, chopped

    1 1/2 cups panko crumbs

    Refined oil (for pan frying)

    1/2 cup mustard cress (or assorted micro greens)

    For crispy bhindi:

    750 gm okra (bhindi), slit

    6 Tbsp gram flour (besan)

    3 Tbsp rice flour

    1 tsp asafetida powder (hing)

    1/2 tsp rock salt powder

    2 tsp yellow chilli powder

    1 tsp dry ginger powder

    1 Tbsp chaat masala

    1 ltr refined oil

    For chutney:

    1 cup palm jaggery

    1/2 cup tamarind pulp

    2 tsp fennel seeds (saunf)

    1 tsp yellow chilli powder

    1 tsp dry ginger powder

    1 Tbsp chaat masala

    1 Tbsp raw mango powder (amchoor)

    Salt to taste


For bhindi tikkis:

In a pan, take mustard oil. Heat over medium heat.Add cumin seeds and crackle.

Add chopped onion, saute for 5 minutes. Add chopped okra, salt, amchoor, coriander powder & turmeric powder.

Cook it on a slow heat till the bhindi is tender. Keep it aside & let it cool down.

In a pan, take the mashed potato. Add chopped green chilli, ginger, coriander and cooked bhindi.

Mix gently and make small tikkis with equal quantities.

Crumb it with some panko and pan fry it with minimum oil.

For crispy bhindi:

Take slit bhindi in a bowl. Add gram flour, rice flour, asafetida, rock salt, yellow chilli powder, dry ginger powder and chaat masala.

Mix well and deep fry till crisp in pre-heated oil.

Place it with pan fried bhindi tikkis, and enjoy crisp and soft bhindi on one plate, along with mustard cress or assorted greens on the side.

For chutney:

In a pan, put together palm jaggery, tamarind pulp, fennel seeds and spices.Cook it on a slow flame.

Once cooked, allow it to cool down and serve with 'bhindi do rukha'




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