Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa

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Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa with detailed photo and video recipe. A unique and interesting vegetable-based chutney recipe prepared with fried okra and spices. It is typically prepared and served with morning breakfast recipes like idli and dosa, if not as a side dish to rice-based recipes. It is known for its thick, dense and fibre texture derived from the fresh okra and hence can also be served as simple vegetable curry with a choice of Indian Bread.
Bhindi Chutney Recipe


Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa with step-by-step photo and video recipe. Chutney recipes are perhaps one the underrated recipes, yet an integral part of Indian cuisine. Generally, it is prepared with basic ingredients like coconut, chillies, herbs etc, but it can also be prepared with vegetables too. One such hugely popular Karnataka or Telugu cuisine-based chutney recipe is bhindi chutney or Bendakaya pachadi Recipe.

I presume that when you hear about okra, the first thing that comes to your mind is the sticky latex it produces. So you must be wondering, how can a chutney be prepared from okra. Well, let me tell you this fact. The okra releases its sticky juice when it meets moisture. So in other words, when you wash and do not dry them properly or use a wet knife, it would certainly release its juice. However, when you fry these in oil or perhaps use tamarind juice to cook the okra, it would not release any of its juice. And that’s the principle I have used in this chutney. So, I fried these okras in oil and then mixed them with basic South Indian chutney spices and lentils. This is eventually, ground to a smooth paste to make it a simple chutney. Do try this chutney and let me know if you liked it.

Bendekayi chutney Furthermore, some more additional tips, suggestions and variants to the bhindi chutney recipe. Firstly, the okra or bhindi has to be fresh, tender and more importantly juicy. This would make the chutney more flavoured and tasty. You may test the freshness of the okra while buying it, by just snapping the tip of it. Secondly, due to the nature of the chutney, it takes a lot of oil in preparing this chutney. Hence be generous while preparing this chutney and it also helps to improve the shelf life. Lastly, if you wish to improve the consistency and also increase the chutney quantity, you may add coconut grate while grounding it. However, this would lower the shelf life and also the spiciness and hence you may need to increase the chillies.


Finally, I request you to visit my other related Chutney Recipes Collection with this post on bhindi chutney recipe. It mainly includes my other related recipes like Green Chilli Chutney Recipe, garlic chutney, Chutney Ready Mix Travel Recipe – 2 Ways, roasted capsicum chutney, burnt onion chutney, vada pav chutney, brinjal chutney, mango chutney 2 ways, ginger chutney, hotel style chutney. Further to add these, please visit my other related recipe categories like,

Bhindi Chutney video recipe:

Recipe Card for Bendekayi chutney:

Bhindi Chutney Recipe

Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa

HEBBARS KITCHEN
easy Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa
3 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course chutney
Cuisine south indian
Servings 4 Servings
Calories 187 kcal


Ingredients
 

for masala powder:

  • 2 tsp oil
  • ½ tbsp urad dal
  • ½ tbsp chana dal
  • 1 tsp coriander seeds
  • ½ tsp cumin
  • ¼ tsp methi
  • 5 dried red chilli

for frying bhindi:

  • 2 tbsp oil
  • 5 clove garlic (crushed)
  • 2 cup bhindi / okra (chopped)
  • 1 tomato (chopped)
  • small piece tamarind
  • ¼ tsp turmeric
  • ½ tsp salt

for tempering:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • 2 dried red chilli (broken)
  • few curry leaves
  • pinch hing

Instructions
 

  • firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chilli.
  • roast on low flame until the spices turn aromatic.
  • cool completely, and grind to a fine powder. keep aside.
  • in the same pan heat 2 tbsp oil and saute 5 clove garlic until it turns golden brown.
  • add 2 cup bhindi and fry well.
  • stir and fry until the bhindi turns non-sticky and crunchy.
  • now add 1 tomato, a small piece of tamarind, ¼ tsp turmeric and cook well.
  • cook until the tomato turns soft and mushy.
  • cool completely, and transfer to the mixer jar.
  • also, add ½ tsp salt and grind to a coarse paste. keep aside.
  • in a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing.
  • splutter the tempering.
  • add in prepared chutney and mix well.
  • cook until the oil separates from the sides.
  • finally, enjoy bhindi chutney with hot steamed rice, dosa or idli.

Nutrition

Calories: 187kcalCarbohydrates: 9gProtein: 3gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 314mgPotassium: 257mgFiber: 3gSugar: 2gVitamin A: 671IUVitamin C: 17mgCalcium: 64mgIron: 1mg


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How to make bhindi chutney with step by step photo:

  1. firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chilli.
  2. roast on low flame until the spices turn aromatic.
  3. cool completely, and grind to a fine powder. keep aside.
  4. in the same pan heat 2 tbsp oil and saute 5 clove garlic until it turns golden brown.
  5. add 2 cup bhindi and fry well.
  6. stir and fry until the bhindi turns non-sticky and crunchy.
  7. now add 1 tomato, a small piece of tamarind, ¼ tsp turmeric and cook well.

  8. cook until the tomato turns soft and mushy.
  9. cool completely, and transfer to the mixer jar.
  10. also, add ½ tsp salt and grind to a coarse paste. keep aside.
  11. in a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing.
  12. splutter the tempering.
  13. add in prepared chutney and mix well.
  14. cook until the oil separates from the sides.
  15. finally, enjoy bhindi chutney with hot steamed rice, dosa or idli.
    Bendekayi chutney

notes:

  • firstly, make sure to fry the bhindi well, else the chutney will turn slimy.
  • also, you can add coconut while grinding the chutney, to have variation.
  • additonally, adding tamarind along with tomato gives a nice tanginess to the chutney.
  • finally, bhindi chutney recipe tastes great when prepared with a generous amount of oil.