vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Rai Wali Bhindi

Fish Mango Pulusu

Fish Mango Pulusu

The famous traditional Andhra fish curry, Mamidi chepala pulusu is a tangy delicacy which...

Kali Mirch Paneer

Kali Mirch Paneer

Paneer Kali Mirch is a deliciously spicy recipe which will be a definite hit with spice l...

Banana Stalk Salad

Banana Stalk Salad

Banana Stalk Salad is an exceptionally healthy and nutritious salad that is eaten raw. It...

Lauki ka salan - Bottlegourd in yogurt curry

Lauki Ka Salan - Bottlegourd In Yogurt Curry

How to make Lauki ka salan Bottlegourd in yogurt curry?How to cook Lauki ka salan Bottle...

BOMBLI TAWA FRY

Bombli Tawa Fry

A delicious and lip-smacking fresh fish fry which is also known as Bombli fry or Bombay d...

CHICKEN ROTI SHERVA

Chicken Roti Sherva

Chicken roti sherva is a liquidy gravy made out of chicken mince. This is poor man food a...

Rai Wali Bhindi Recipe, How To Make Rai Wali Bhindi Recipe

This is a delicious rajasthani crispy dry dish made with deep fried ladies finger which is cooked in classic mustard paste and spices.

About Recipe

How to make RAI WALI BHINDI

(16 ratings)
20 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
RAI WALI BHINDI
Author : Vahchef
Main Ingredient : Okra & Bhendi
Servings : 2 persons
Published date : February 28, 2019


Ingredients used in RAI WALI BHINDI
• Okra (ladies finger/ bhendi) - 250 grams.
• Mustard oil - 1 tablespoon.
• Onion - 1 no.
• Green chilies - 2 no.
• Kalonji - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Red chili powder - 1 tea spoon.
• Yellow mustard paste - 2 tablespoons.
• Coriander leaves - 1/4 bunch.
• Salt - to taste.
• Sugar - 1 tea spoon.
• Turmeric powder - half tea spoon.
Method:
  • Cut okra into diamond shape and deep fry in oil then keep them aside.
  • Take ½ cup water, add coriander powder, cumin powder, red chilly powder, yellow mustard paste and mix thoroughly.
  • Heat mustard oil in a pan, add kalonji, onion then saute it.
  • Now add green chilies, turmeric powder, sugar and again saute it.
  • Then add mixed masala water, salt and cook it. Check for seasoning and when the mixture thickens add fried okra. Mix it thoroughly and add coriander leaves then cook for about 1 minute with closed lid.

Now Rai wali bhindi is ready to serve with rice and roti.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

catchmee25 Posted on Wed Jul 24 2013

can u make Bengali recipes and what kind of fishes we should use in USA

Reply 0 - Replies
profile image

catchmee25 Posted on Wed Jul 24 2013

u really love cooking and eating too.. I have learned a lot from u ... thanks a lot and keeping smiling

Reply 0 - Replies
profile image

stormylook64 Posted on Wed Jul 24 2013

Do you make the mustard paste using black mustard or do you use yellow mustard?

Reply 0 - Replies
profile image

VahChef Posted on Wed Jul 24 2013

yellow here

Reply 0 - Replies
profile image

Anuj Kumar Posted on Wed Jul 24 2013

How to make mustard paste sir?

Reply 0 - Replies
profile image

BearSugarx Posted on Wed Jul 24 2013

Chef, please answer me, are you gonna post these recipes on your current website or the new one? Love our recipes btw! :)

Reply 0 - Replies
profile image

Khalida Anjum Posted on Wed Jul 24 2013

Post all videos on your app. So tat v can c in iPad

Reply 0 - Replies
profile image

barkas mahesh Posted on Thu Jul 25 2013

sanjay garu have u forgotten to add salt.....

Reply 0 - Replies
profile image

queen bee Posted on Thu Jul 25 2013

Nice recipe.1 Q When a u going to post yr recipes love to try it as soon as it is out on

Reply 0 - Replies
profile image

queen bee Posted on Thu Jul 25 2013

on youtube

Reply 0 - Replies
profile image

warmonger058 Posted on Fri Jul 26 2013

he did add salt

Reply 0 - Replies
profile image

Pooja Arora Posted on Fri Jul 26 2013

Agreed!

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter