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.