Bindhi/Bendakaya Iguru | How to make Bindhi/Bendakaya Iguru

By Survath Baseela  |  13th Oct 2016  |  
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  • Bindhi/Bendakaya Iguru, How to make Bindhi/Bendakaya Iguru
Bindhi/Bendakaya Iguruby Survath Baseela
  • Prep Time

    20

    mins
  • Cook Time

    45

    mins
  • Serves

    2

    People

43

0

About Bindhi/Bendakaya Iguru Recipe

Spicy Andhra curry, goes well with chappathi, paratha, dosa and rice.

Bindhi/Bendakaya Iguru is a delicious dish which is enjoyed by the people of every age group. The recipe by Survath Baseela teaches how to make Bindhi/Bendakaya Iguru step by step in detail. This makes it easy to cook Bindhi/Bendakaya Iguru in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Bindhi/Bendakaya Iguru at home. This amazing and mouthwatering Bindhi/Bendakaya Iguru takes 20 minutes for the preparation and 45 minutes for cooking. The aroma of this Bindhi/Bendakaya Iguru is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bindhi/Bendakaya Iguru is a good option for you. The flavour of Bindhi/Bendakaya Iguru is palatable and you will enjoy each and every bite of this. Try this Bindhi/Bendakaya Iguru and impress your family and friends.

Bindhi/Bendakaya Iguru

Ingredients to make Bindhi/Bendakaya Iguru

  • Bindhi 1/4 kg
  • cloves 3
  • cardamom 2
  • cinnamon 1" stick
  • Musturd seeds 1/4 tsp
  • curry leaves
  • onion 2 medium sized finely chopped
  • tomato 2 medium sized chopped
  • salt to taste
  • turmeric powder 1/4 tsp
  • coriander powder 1 and half tsp
  • chilli powder 1 and 1/4 tsp
  • Grated coconut 1/4 cup
  • cashew nuts 10
  • coriander leaves

How to make Bindhi/Bendakaya Iguru

  1. Soak cashews in water.
  2. Clean and dry the bhindi with clean kitchen towel, cut bhindi into one inch length pieces.
  3. To remove the slimy texture of bindhi deep fry it in oil until bindhi gets cooked. To avoid oil you can just fry it with little oil.
  4. Grind coconut and cashew into smooth paste.
  5. Heat oil in kadai, add cloves, cinnamon and cardamom. Then add mustard seeds and curry leaves.
  6. Add in chopped onion and fry until golden. Then add ginger garlic paste. Saute and allow it to fry until onion becomes nice golden brown.
  7. Add chopped tomatos. Saute until mushy. Then add masala powders and give a fine stir. Add some water and allow it to boil until the raw smell of powders leaves and oil floats.
  8. Add coconut and cashew paste and give a nice stir. Then close the lid and allow it to boil on low flame until oil floats. Stir in between.
  9. Add fried bindhi and coriander leaves. Leave it for sometime so that masala and flavours get into bindhi.
  10. Switch off the stove and leave for half an hour. And serve.

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