Wednesday, January 06, 2010

Pithlavun Bhendi

Crispy yummy lady fingers

When you are not in a mood for gravies and dals, this recipe is really good. It is dry and non messy making it good for packed lunches or travel food. We love to make chapati packets with these Bhendi as stuffing.

Pithlavun Bhendi means Bhendi made with coating of flour. The flour here is chickpea flour/ besan. There is also a bit of ground nut powder to add to the nuttiness.

This post has been in the draft for more than a year. Finally seeing the daylight.


1/4 kg Bhendi/ lady's finger
1/4 cup chickpea flour/ besan
1 tablespoon ground nut powder
salt to taste
1/4 teaspoon amchur powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon coriander powder
2 tablespoons oil
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida

Prepare the lady's finger. Wash and wipe dry every pod. Cut of the calyx and the tip. Give a slit lengthwise to get a pocket you can stuff. Keep aside.

Now mix together all the spices, peanut powder and besan along with salt. Stuff this into the lady's fingers.

Heat oil, splutter mustard seeds, follow in with asafoetida. Add the stuffed lady's fingers. Keep mixing with spatula to avoid stickiness. After 10 mins of cooking cover with lid. Remove lid after 5 mins. Add more oil if you find it getting dry. I don't mind the drying out. Fry till golden and crisp.


  1. Anjali, thank s girl, happy 2010 to you too. Love Bhindi but I only get frozen. As you can imagine, it's not the same as fresh Bhindis. Enjoy! :)


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