Andhra Style Tamarind Okra – Tamarind Bhindi is a healthy side that your whole family will enjoy. This is a is a quick and easy recipe ready in just under 30 minutes! This simple vegan dish is one of the best okra recipes!
Ingredients needed to make Andhra Style Tamarind Okra – Tamarind Bhindi
Okra, tamarind, water, onions, green chillies, salt, ground turmeric, jaggery, garlic cloves, oil of choice, mustard seeds, cumin seeds, urad dal, chana dal, whole dried red chilli peppers, curry leaves, and cilantro.
Method –
First rinse, dry and chop the okra to 2 inch wide pieces. Also, don’t wash the okra until right before you are ready to slice and cook it; otherwise, it could get slimy. Here is a link that explains how to chop okra.
Second, place tamarind pulp (15 grams, lemon sized ball) in a glass bowl and add 1 cup boiling water just to cover. Allow the tamarind to soak in the water for about 10 minutes. This process helps to soften the tamarind, which in turn helps make extraction of the pulp easier. After 10 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft. This process helps to extract the juice and sourness from the tamarind. Strain the tamarind water into a fresh bowl and squeeze out as much extract from the pulp as possible. Set the water aside.
Third, place the chopped okra in a pot. Further add in the tamarind water to the okra and add in 1/2 cup chopped onions, 2 large green chillies, chopped into 2 halves. Further, add in salt, and ground turmeric and cook on medium heat for 15 to 20 minutes covered.
Furthermore, open the lid, add in jaggery and stir. Cover and cook for another 5 minutes on medium heat. Turn off heat.
Meanwhile in a pan add 1 tbsp ghee on medium heat. Further add in mustard seeds, cumin seeds, urad dal, channa dal, whole dried red chillies, curry leaves, minced garlic. Once the seeds splutter turn off the heat and top off the okra with the tempering. Cook on high heat for a minute, turn off heat and add cilantro leaves.
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Andhra Style Tamarind Okra – Tamarind Bhindi
Ingredients
- 4 and 1/4 cups chopped okra (Chopped to 2-inch circles)
- 15 gms tamarind (golf ball size)
- 1 cup water
- 1/2 cup onion (chopped)
- 2 green chillies
- 1 tsp salt
- 1/4 tsp ground turmeric (haldi)
- 1 tsp jaggery
- TEMPERING
- 1 tbsp oil
- 1/4 tsp mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
- 1 tsp black gram lentils (urad dal)
- 1 and 1/2 tsp chana dal (split chickpeas)
- 3 whole dried red chili peppers
- 8 to 10 curry leaves
- 5 garlic cloves, large (1 and 1/2 tbsp minced)
- 1/4 cup cilantro (finely chopped)
Instructions
Prep
- Rinse, dry and chop the okra to 2-inch-wide pieces. Also, don’t wash the okra until right before you are ready to slice and cook it; otherwise, it could get slimy.
- Place tamarind pulp (15 grams, lemon sized ball) in a glass bowl and add 1 cup boiling water just to cover. Allow the tamarind to soak in the water for about 10 minutes. This process helps to soften the tamarind, which in turn helps make extraction of the pulp easier. After 10 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft. This process helps to extract the juice and sourness from the tamarind. Strain the tamarind water into a fresh bowl and squeeze out as much extract from the pulp as possible. Set the water aside.
- Rinse and chop the cilantro finely.
Cook
- Place the chopped okra in a pot. Further add in the tamarind water to the okra and add in 1/2 cup chopped onions, 2 large green chillies, chopped into 2 halves. Further, add in salt, and ground turmeric and cook on medium heat for 15 to 20 minutes covered.
- Open the lid, add in jaggery and stir. Cover and cook for another 5 minutes on medium heat. Turn off heat.
- Meanwhile in a pan add 1 tbsp ghee on medium heat. Further add in mustard seeds, cumin seeds, urad dal, channa dal, whole dried red chillies, curry leaves, minced garlic. Once the seeds splutter turn off the heat and top off the okra with the tempering. Cook on high heat for a minute, turn off heat and add cilantro leaves.
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I love bindi but never tried this version, will definitely try this one thank you!