Pairs well with Achaari Sattu Bhindi (Achari Bhindi with Sattu)
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Achaari Sattu Bhindi (Achari Bhindi with Sattu)
11.1K views • 10d ago
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A flavorful Indian dish featuring ladyfinger (okra) coated with a spiced mixture of sattu and mango pickle, cooked with aromatic spices and mustard oil, garnished with coriander and ghee. This recipe offers a high-protein twist on traditional bhindi masala using sattu, a nutritious roasted gram flour.
00:25:00 total
Serves 3
medium
Main Various
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Ingredients
- Lady finger (Bhindi) - 1 kg (cut into halves)
- Salt - to taste (for coating and cooking)
- Turmeric powder - 1/2 teaspoon (for coating)
- Degi red chilli powder - 1 teaspoon for coating, 1 teaspoon for sattu mixture (divided use)
- Asafoetida (Hing) - a pinch (for coating)
- Sattu - 1 1/2 cups (roasted gram flour used for mixture)
- Mango pickle - 2-3 tablespoons (use pickle paste)
- Coriander leaves - 2 tablespoons chopped + extra for garnish (fresh, chopped)
- Coriander powder - 1/2 teaspoon (for sattu mixture)
- Dry mango powder (Amchur) - 1 teaspoon (for sattu mixture)
- Pickle oil - 1 teaspoon (for sattu mixture)
- Mustard oil - 2-3 tablespoons (for cooking)
- Onion seeds (Kalounji) - 1/2 teaspoon (for tempering)
- Fennel seeds (Saunf) - 1/2 teaspoon (for tempering)
- Cumin seeds (Jeera) - 1/2 teaspoon (for tempering)
- Small mustard seeds (Rai) - 1/2 teaspoon (for tempering)
- Fenugreek seeds (Methi dana) - 1/4 teaspoon (for tempering)
- Onions - 2 medium (sliced)
- Green chillies - 3 (less spicy, chopped)
- Ghee - 1/2 tablespoon (for finishing)
Instructions
- Prepare Ladyfinger Coating: In a bowl, add the cut ladyfinger, salt, turmeric powder, degi red chilli powder, and a pinch of asafoetida. Mix well to coat the ladyfinger evenly. Set aside.
- Make Sattu Mixture: In another bowl, combine sattu, mango pickle paste, chopped coriander leaves, degi red chilli powder, coriander powder, dry mango powder, salt, and pickle oil. Mix thoroughly and set aside.
- Temper Spices: Heat mustard oil in a heavy-bottomed pan or kadai until it starts to smoke. Add onion seeds, fennel seeds, cumin seeds, small mustard seeds, and fenugreek seeds. Let them splutter well.
- Cook Onions and Chillies: Add sliced onions and salt to taste. Sauté on medium heat until onions turn translucent. Then add chopped green chillies and stir.
- Cook Ladyfinger: Add the coated ladyfinger to the pan. Stir well and cook on medium flame for 7-8 minutes, stirring occasionally.
- Add Sattu Mixture: Add 2-3 heaped tablespoons of the prepared sattu mixture to the ladyfinger. Mix well and cook for another 4-5 minutes on medium heat.
- Finish and Garnish: Turn off the heat. Add chopped coriander leaves and ghee. Mix gently. Transfer to a serving dish and garnish with extra sattu mixture and coriander sprigs.
- Serve: Serve hot with roti, steamed rice, and dal.
