Bhindi Jhaal

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Top Rated Recipe

Chef Shantanu Gupte

Last Updated: Sep 03, 2019

Bhindi Jhaal

About Bhindi Jhaal

Table of Contents

Bengali speciality – ladyfinger dish with a predominant mustard flavour

  • Ladyfingers (bhindi) 250 gms
  • Mustard seeds, soaked for 15 minutes 4 tbsps
  • Oil 2 tbsps
  • Green chillies, chopped 1 to 2
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  • Halve each ladyfinger lengthwise and cut each half into 2 pieces.
  • Drain and grind mustard seeds with very little water into a smooth paste.
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Ingredients

  • Ladyfingers (bhindi) 250 gms
  • Mustard seeds, soaked for 15 minutes 4 tbsps
  • Oil 2 tbsps
  • Green chillies, chopped 1 to 2
  • Salt to taste

How to Make Bhindi Jhaal (Stepwise Photos)

Method

  1. Halve each ladyfinger lengthwise and cut each half into 2 pieces.
  2. Drain and grind mustard seeds with very little water into a smooth paste.
  3. Heat oil in a non-stick pan, add green chillies and saute for 1 minute.
  4. Add ladyfingers and mix well. Cook till they are almost done.
  5. Add salt and 2 tsps mustard paste and toss gently till all the ladyfingers are well coated with the masala. Continue to cook till completely done.
  6. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Key Details:

Prep:15 minutes

Cook time: 15 minutes

Difficulty Level: Easy

Course: Main Course

Cuisine: Bengali

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