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Kaju Bhindi | Andhra Style Bhindi Fry

Kaju Bhindi | Andhra Style Bhindi Fry 

Kaju Bhindi is a delicious, spicy, rich and tempting recipe made in Andhra style. This is a stir fry recipe prepared with fresh okra, cashews, peanuts, chana dal, curry leaves and lots of spices. It is a rich, easy to make, healthy and nutritious dish. Okra is one of the most loved vegetable across India. It can be served with any type of Indian bread like roti, paratha or puri. 

andhra-style-bhindi-fry

To make Kaju Bhindi Masala we roast the cashews and peanuts firstly. Then chopped bhindi is sautéed with curry leaves, garlic, green chilli, onion and chana dal. Onion and garlic give it a wonderful aroma. The basic Indian spices like turmeric powder, ajwain, coriander powder, garam masala and fennel seed powder give an aromatic flavor. The addition of lemon juice gives it sourness. Roasted cashew, peanuts and desiccated coconut give it a final touch.

kaju-bhindi

An aroma of roasted cashews, peanuts and coconut makes it a scrumptious dish. Cashews play a key role in this recipe. Roasted nuts give a crunchy flavor and onion gives a caramelized flavor to this recipe. This is one of the best way to serve bhindi to kids. Some people don’t like it because of its sliminess. But this recipe is a unique and tasty version that is loved by everyone.


Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

500 gm. Bhindi (Okra)
3 tbsp. oil
½ cup peanuts
½ cup cashews
½ tsp. ajwain (carom seeds)
A small pinch of heeng
Some curry leaves
4-6 garlic cloves, finely chopped
Some chopped green chilli
1 onion, finely chopped
1 tbsp. chana dal
¾ tsp. turmeric powder
Salt to taste
½ tsp. red chilli powder
½ tsp. fennel seed powder
½ tsp. coriander powder
½ tsp. amchoor powder
½ lemon 
1 tbsp. desiccated coconut

Instructions:

Wash and pat dry all okra. Remove crown area and chop into medium size pieces.


In a pan, heat 3 tbsp. oil on high flame. Roast cashews and peanuts. Keep aside.



Add ajwain and a small pinch of heeng.
Add curry leaves, chopped ginger and green chill. Saute till raw aroma goes away.


Add chopped onion and saute till they become translucent.


Add chana dal and saute for some seconds. 


Add turmeric powder and mix.
Add chopped bhindi and salt to taste. Mix properly and cover with a lid.


Cook them on a medium to low flame for 5 minutes or until they are tender. Stir in between.


Open the lid and add coriander powder, red chilli powder, amchoor powder, fennel powder. Mix properly to combine all the spices.


Stir for 5 minute on medium to high flame or till they become crispy. Add roasted cashews, peanuts and desiccated coconut. Add lemon juice and mix. 


Kaju Bhindi is ready to serve.


Tips:

  • Do not reduce the amount of oil. Oil makes bhindi less sticky.
  • Choose tender and fresh bhindi.
  • Wash and pat dry them completely to reduce slime.
  • You can skip garlic and onion.
Try other Bhindi recipes:

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