Bhendi Jaipuri

Share
21 Ratings
81 Reviews
Print
Recipe By Vahchef
20 m
4 servings
37.4 Cals

Kadai Gosht Mutton

Kadai gosht mutton is a popular cuisine around Pakistan. This recipe has an authentic tas...

Yam Fry

Elephant Yam (Chena or Senai Kizhangu) is firstly cut into pieces, boiled and fried with ...

Soya Chunks & Gongura Curry

This is a very healthy dish which is not very difficult to make. It goes very well with ...

Mixed Greens Sai Baaji

This traditional Sindhi recipe is a good combination of leafy vegetables with dal which p...

Budamkaya Lemon Cucumber Masala Curry

Whole lemon cucumber stuffed with sesame seeds, ground nuts and spices, is a delicious r...

Eggplant Makhani

Eggplant/Brinjal in a makhani style sauce is the only thing better is cooking it in a slo...

Bhendi Jaipuri Recipe, Okra & Bhendi sukhi sabji, How To Make Bhendi Jaipuri Recipe

Name: Bhendi Jaipuri
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Okra fried in rajasthani style.Bhendi Jaipuri is an awesome dish from the Rajasthani cuisine that has rubbles of crispy fried okra, onions and cashew nuts dusted with spices, mango powder (amchur) and besan flour which is extraordinary made

Tips for Cooking Bhendi:

Wash and dry before cooking.
Add salt at the end for crispy bhendi fry.

Okra & Bhendi vepudu, Okra & Bhendi varuval, Okra & Bhendi Bhaja

How to make Bhendi Jaipuri

(21 ratings)

81 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Okra & Bhendi

Servings : 4 persons
Published date : March 12, 2019

Ingredients used in Bhendi Jaipuri
• Okra (lady fingers) - 300 grams.
• Gram flour / besan - 1 cup.
• Cumin - 1 tea spoon.
• Chili powder - 1 tea spoon.
• Cashew nuts (broken) - 2 tablespoons.
• Amchoor powder - 1 tea spoon.
• Vinegar - 1 tablespoon.
• Salt - 1 to taste.
• Oil - as required.
Method:
Cut okra in slices and keep it aside. Add cashew nuts, chili powder, amchoor powder, salt to the sliced okra and mix as shown in video by sprinkling few drops of vinegar. To it, even add sliced onions(optional), mix it again. At last, add besan flour to it and mix it well. Sprinkle few drops of water if the flour is not sticking to okra. Later, deep fry till golden brown. Serve as appetizer or as crunchy accompaniment with other dishes.

Aby Mathew Posted on Tue Nov 06 2007

I think I need to give you a correction in reference to Gumbo. Gumbo is not another name for Okra but a southern dish made with okra. In fact Gumbo can be made without okra (refer to wikipedia if you need to!). As a person who loves Gumbo, I just

Reply 0 - Replies

VahChef Posted on Tue Nov 06 2007

0kra (Hibiscus esculentus) is also called "gumbo" in this country, although the latter term is more often applied to soups or other dishes which contain okra.

Dee Thakore Posted on Tue Nov 06 2007

clustery goodness! I will use this dish as "FARSAN". Like a dessert...in Gujarat we have to have a farsan. Farsan means patara, dhokala, aloo vada, samosa... So now I will make Jaipuri okara as a one dish of a farsan.

cool

TatGarden Posted on Sun Feb 10 2008

Chef this is a very good recipe. I tried it but cutting it was messy and they did not look as good as yours.. Please show how you cut it and get it ready , I think that is such an important part of cooking with okra.