Bhindi Pickle

Bhindi Pickle

I am extremely crazy about pickles. All of my relatives, friends know what a pickle fan I am. I still remember those days when my mom used to group up with neighbouring aunties to go to vegetable and spices shops and gather all the ingredients required for pickles. She is used to add hot rice in the bowl that was used to make pickles, mix well and then feed us in morsels. Ohhhhh! Tastes heavenly…… I don’t miss those days. My mom makes sure to keep at least one variety of pickle ready whenever I visit her. That is how I developed my interest in preparing pickles.

I got this Bhindi Pickle recipe from some book.  Untill now I prepared it quite a couple of times and always it turns yummy. Hence thought of sharing this. It’s as easy as preparing Bhendi fry.

Bhendi Pickle

Ingredients:

  • Bhendi : 300 gms
  • Chilli Powder: 3 tsp.
  • Mustard powder : 1tsp
  • Salt : As per taste
  • Turmeric : A pinch
  • Hing (Asafoetida): ¼ tbsp.
  • Oil: 4 tsp.
  • Cumin Seeds: ½ tsp.
  • Fenugreek (Methi) Seeds: ¼ tsp.
  • Curry Leaves : A few
  • Lemon Juice : extracted out of one lemon

Method:

  • Wash the Lady Fingers and wipe it dry. Preferably leave it for some time in a large dry plate in sun for 1hr or so to ensure that they are completely dry. Otherwise the pickle will spoil
  • Cut the head and tail of bhendi and make a slit in between. Make sure the bhendi is intact as shown in the picture.
  • Take them in a bowl as salt, chilli powder, turmeric powder, mustard powder and mix well. Leave it for 10 mins.

  • Heat oil in a pan. Once hot add cumin and fenugreek seeds and allow them to splutter.
  • Now add curry leaves and hing and fry for few seconds.

  • Add the bhendi mixture and along with the masala and fry for 5-7 mins. Bhendi will be half cooked now.

  • Switch off the stove and allow the mixture to cool.
  • Add lemon juice mix well

  • Transfer it to the airtight container.

  • Leave it for 3 days and serve it on the third day. Bu this time the Bhendi would have got marinated well with masala and lemon juice and tastes awesome.
  • Serve it in breakfast or in any meal of the day and ha do not forget to add it in your plate too…. J. You just can’t stop relishing it…… Njoy your meal…..

 

Bhindi Pickle
Recipe Type: Pickles
Cuisine: Indian
Author: Krish
Prep time:
Cook time:
Total time:
Serves: NA
Bhindi Pickle – A unique pickle made out of Bhindi (Okra/Lady Finger)
Ingredients
  • • Bhendi : 300 gms
  • • Chilli Powder: 3 tsp.
  • • Mustard powder : 1tsp
  • • Salt : As per taste
  • • Turmeric : A pinch
  • • Hing (Asafoetida): ¼ tbsp.
  • • Oil: 4 tsp.
  • • Cumin Seeds: ½ tsp.
  • • Fenugreek (Methi) Seeds: ¼ tsp.
  • • Curry Leaves : A few
  • • Lemon Juice : extracted out of one lemon
Instructions
  1. • Wash the Lady Fingers and wipe it dry. Preferably leave it for some time in a large dry plate in sun for 1hr or so to ensure that they are completely dry. Otherwise the pickle will spoil
  2. • Cut the head and tail of bhendi and make a slit in between. Make sure the bhendi is intact as shown in the picture.
  3. • Take them in a bowl as salt, chilli powder, turmeric powder, mustard powder and mix well. Leave it for 10 mins.
  4. • Heat oil in a pan. Once hot add cumin and fenugreek seeds and allow them to splutter.
  5. • Now add curry leaves and hing and fry for few seconds.
  6. • Add the bhendi mixture and along with the masala and fry for 5-7 mins. Bhendi will be half cooked now.
  7. • Switch off the stove and allow the mixture to cool.
  8. • Add lemon juice mix well and transfer it to the airtight container.
  9. • Leave it for 3 days and serve it on the third day. Bu this time the Bhendi would have got marinated well with masala and lemon juice and tastes awesome.
  10. • Serve it in breakfast or in any meal of the day and ha do not forget to add it in your plate too…. . You just can’t stop relishing it…… Njoy your meal…..
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