Tangy Kachchi Kairi Bhindi!

Presenting Kachchi Kairi Bhindi!
The perfect recipe to celebrate the seasonal tangy raw mangoes!

Try this unique tangy khat-mith Bhindi that uses raw mango as the star ingredient…
it’s absolutely deeeliscious!

Inspiration: Gayatri

Method:

Heat oil (I used a mix of olive oil & mustard oil).
Add 2 khadi lal mirch, a 1/2 tsp of panch phoran and let the seeds splutter.

Now add 1 medium size thinly sliced onion (optional), along with about 3 cups of thickly sliced bhindi

Cook for 3-4 minutes on medium high heat.
Reduce heat to medium low, sprinkle salt and red chilli powder and cook till bhindi is almost done.

Now add 1/3 cup minced/finely grated raw mango.
Increase heat to medium high and cook, tossing gently to ensure even cooking.

Towards the end…add 1/4 tsp coarsely pounded saunf.

Cook till all liquid dries and the masala becomes golden brown!

Serve this delicious tangy bhindi with accompaniments of Dal-Roti-Chawal!
I like it so much, all I need is some soft dabi hu roti…Mmmm the aroma, the taste….is absolutely Devine! 🙂

PS: The pics show double the recipe being cooked.
The quantity of raw mango used will vary according to the sourness of mango used, please adjust accordingly.

Recipe for panchphoran:
Mix equal quantities of jeera, kalonji, rai, saunf and methi dana.