Okra/Bhendi/Bendakaya Chutney

bhendi chutney

I have learnt preparing this chutney from my mother-in-law. In fact, we use bhendi to prepare all variations of curries. Be it sambar, curry, chutney, fry or pullakura, we like experiment more on this vegetable specially.. Now for the chutney you need..

1 Cup Chopped Okra/Bendakayalu/Bhendi
½ Cup Chopped Onions
6-8 Dry Red Chillies (as per requirement)
8 Garlic Slices
1 Big Tomato (a little raw one)
Fistful of Coriander Leaves
Cooking oil
Salt

Procedure

  • Heat pan. Add 2-3 tsp of oil. Add onions and garlic. Cook till they are light brown in color. Take out.
  • To the same pan add dry red chillies and stir for a while. Remove and keep aside.
  • Now add a tsp of oil (if required) and bhendi. Cook till they are no longer sticky.
  • Similarly, in the same pan, cook tomato till it turns soft. Allow them to cool.
  • Now mix all of them, add salt, coriander leaves and grind it into a fine paste.
  • Serve with hot steamed rice and a tsp of ghee sprinkled over it.
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