Crispy Fried Bhindi in Spicy Yogurt Gravy

Ingredients

• 350 g Bhindi (washed, dried, heads and tails trimmed, slit lengthwise)
• 2 cups Vegetable Oil (for deep frying; use a high‑smoke‑point oil such as canola or sunflower)
• 2 Tbsp Mustard Oil (for tempering; adds authentic pungent flavor)
• 1 tsp Cumin Seeds
• 1 Tbsp Fresh Coriander Leaves (finely chopped)
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 0.25 tsp Nutmeg Powder
• 0.5 tsp Large Cardamom Powder
• 0.25 tsp Black Cardamom Powder
• 0.5 tsp Cinnamon Powder
• 1 Tbsp Kashmiri Red Chili Powder (mildly spicy, bright red color)
• 1 Tbsp Coriander Powder
• 2 Tbsp Besan (Chickpea Flour) (roasted with spices)
• 0.5 cup Plain Yogurt (well‑strained to remove excess water)
• 2 Tbsp Cashew Powder (dry roasted, ground to fine powder)
• 2 Tbsp Khoya (Mawa) (rich milk solid, adds creaminess)
• 1 tsp Garam Masala Powder
• 0.5 tsp Baking Powder
• 0.25 tsp Chaat Masala
• 2 Green Chilies (slit lengthwise, added at the end)
• to taste Salt
• 1 cup Water (adjust for desired gravy consistency)

Instructions

1. Prepare the Bhindi

   Wash the bhindi thoroughly, pat dry with a clean kitchen towel, trim the stems and tips, then make a shallow lengthwise slit on each piece without cutting all the way through.

   Time: PT10M

2. Deep‑Fry the Bhindi

   Heat vegetable oil in a deep frying pan to about 180°C. Fry the slitted bhindi in batches until golden and crisp, about 3‑4 minutes per batch. Remove with a slotted spoon and set aside on paper towels.

   Time: PT12M

   Temperature: 180°C

3. Temper Spices

   In a large skillet, heat 2 Tbsp mustard oil until shimmering. Add 1 tsp cumin seeds, chopped coriander, kasuri methi, nutmeg, large and black cardamom powders, cinnamon, Kashmiri red chili powder, coriander powder, and besan. Turn off the flame and stir for a few seconds to roast the spices lightly.

   Time: PT5M

4. Add Yogurt and Cook

   Return the skillet to medium heat, add the strained yogurt and whisk continuously until the mixture thickens and the oil begins to separate from the yogurt, about 5 minutes.

   Time: PT5M

5. Create the Gravy

   Pour in 1 cup water, bring to a gentle boil, then add the fried bhindi. Cook on high heat, stirring occasionally, until the bhindi are coated and the gravy reduces to a thick consistency, about 5‑7 minutes.

   Time: PT7M

6. Finish the Dish

   Stir in cashew powder, khoya, garam masala, baking powder, chaat masala, and slit green chilies. Cook for another 3 minutes, allowing the powders to dissolve and the gravy to become glossy.

   Time: PT3M

7. Rest and Serve

   Turn off the heat, cover the pan for 2 minutes to let the flavors meld, then serve hot with roti, naan, or rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

15 g

Fat

15 g

Fiber

5 g