Chatpati Bhindi is an authentic East Indian recipe, well balanced with both sweet and tanginess. The dish is a blend of mustard and cumin paste and common Indian spices found in every Indian kitchen. The tangy taste will surly activates your taste buds, comes by adding dried mangoes. This is a must try recipe which is very easy to make and unique in taste. Chatpati Bhindi comes in No Onion-No Garlic group so you can make it in brata and upwas also And our Jain friends can enjoy this too. Chatpati bhindi best goes with steamed rice. So try the recipe and experience the flavours exploding in your mouth.
Ingredients:
9-10 bhindi medium size
1 big tomato thickly sliced
3 tbsp mustard paste
1 1/2 tsp panch phoran
1 string curry leaves
1 tsp red chilly powder
1/2 tsp turmeric powder
2 tbsp sugar or according to your taste
2 nos dried red chilli
2 nos dried mangoes or Amchur Powder 1 1/2 tbsp
Salt according to your taste
Water as required
Refined or Mustard (mostly preferd) 2 tbsp oil
For Mustard Paste:
2 tbsp white mustard (you can use black mustard also)
2 tbsp whole jeera or cumin seeds
Recipe:
For mustard paste, soak the mustard seeds & jeera in 6 tbsp water an hour before. Grind into a thick paste.
Cut the bhindi into 1 inch long sections. Fry the bhindi in medium heat for 15 to 20 minutes or till the bhindi turn light golden.
Heat oil in a kadai. Put panch phoran. When it starts to splutter, add red chillies and curry leaves.
Then add the sliced tomatoes. Add little bit salt to tender the tomatoes. Then cover it and cook it on low-medium flame for 10 minutes.
After tomatoes are done add mustard paste, turmeric powder and red chilli powder . Then cover and cook in low flame for 10 minutes.
Then add sugar. You can adjust the quantity of sugar according to your taste.Fry for another 3 minutes on low flame without covering kadai.
Add water. Give it a boil and add dried mangoes. Keep boiling for another 5 to 10 minutes on medium flame. Adjust the consistency according to your taste.
Serve hot with steamed rice.
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