Bhindi Kolhapuri

25 Minutes

Serves 4 People

Author: Rajni Ram

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Kolhapur is a city in the southern part of Maharashtra, in India. Famous for many of its products ranging from leather to spices. Talking about spices, the Kolhapur cuisine is known for its spicy food, as well as hot peppers known as Kolhapuri Lavangi. The Kolhapuri Masala(spice mix), is a flavourful blend of spices, that is used in many recipes of the Kolhapuri cuisine. The use of coconut, along with whole spices like Cinnamon, whole red chillies, coriander seeds, and other spices is the uniqueness of this Masala(spice mix).

I have tasted curries made of this Masala and they are so flavourful. I recently tasted, a curry made of this spice at a restaurant I visited, and was so disappointed by the lacking flavours. So this experience got me into experimental mode, trying to create this spice mix from scratch. I referred many sites, and with modifications of the proportions of the spices used, have come up with a blend that is flavourful and I just like what I had tasted earlier.

Once the Kolhapuri Masala was perfected, it was time to try the Bhindi Kolhapuri recipe. Kolhapuri Bhindi is a dish made from Okra/Ladysfinger. The Okra are pan fried until crunchy and then cooked in this flavourful Kolhapuri Masala. Well, this was the dish I tasted at the restaurant, and was disappointed. Usually Bhindi Kolhapuri is a dish you will not find at a regular restaurant. So, when I saw this dish on the Menu of the restaurant I visited , I was very elated. I also made sure, I ordered the dish, though there were many other exotic dishes. The minute I tasted the dish, I knew it was a disaster. There was no trace of the Kolhapuri masala, and yet they called it by the name. And so this recipe(s) of the Homemade Kolhapuri Masala, and the Bhindi Kolhapuri came about. Weird how bad food experiences bring out the best from the kitchen…

While you are here I request you to take a look at other recipes like- Aloo Palak, Aloo Paneer Curry, Mirchi Ki Subji, Palak Paneer, Mixed Vegetable Curry, and more…

Ingredients

Bhindi/Okra 200 Gm cut to 1 inch long pieces
Onion 1 medium chopped finely
Ginger 1/2 inch piece chopped finely
Garlic 4 cloves chopped finely
Peanuts 1 tbsp crushed coarsely
Kolhapuri Masala 1.5 tbsp
Turmeric Powder 1/2 tsp
Tomatoes 2 large finely chopped
Salt as required
Roasted Chickpea flour/Gram Flour/Besan 1 tbsp
Oil for sauteing 1 tbsp
Fresh Coriander leaves a few chopped finely

In a Pan take some oil and pan fry the Bhindi/Okra until crisp. Remove onto a plate and set aside. To the same pan, add cumin seeds followed by the turmeric powder. Add the finely chopped ginger and garlic until nicely brown.
Now add the finely chopped onion and fry until nicely brown. Add the crushed peanuts and saute again for 30 seconds, Now add the Kolhapuri Masala and fry nicely. If the masala absorbs all the oil and appears dry, add another teaspoon of oil and fry nicely.
Now add the chopped tomatoes, followed by salt, and cook until the tomatoes turn tender and break. Add a tablespoon of water, and cover and cook the gravy until oil separates. Do this over a low flame.
Now open the lid and stir the gravy well. Add the roasted Chickpea flour, and mix well. Now add the pan fried Bhindi/Okra to this and mix well. Cover and cook on low flame for 5 minutes. turn off the flame, add some fresh coriander leaves, and serve hot with Rotis, Paratha Or Rice.

In a Pan take some oil and pan fry the Bhindi/Okra until crisp. Remove onto a plate and set aside. To the same pan, add cumin seeds followed by the turmeric powder. Add the finely chopped ginger and garlic until nicely brown. Now add the finely chopped onion and fry until nicely brown. Add the crushed peanuts and saute again for 30 seconds, Now add the Kolhapuri Masala and fry nicely. If the masala absorbs all the oil and appears dry, add another teaspoon of oil and fry nicely. Now add the chopped tomatoes, followed by salt, and cook until the tomatoes turn tender and break. Add a tablespoon of water, and cover and cook the gravy until oil separates. Do this over a low flame. Now open the lid and stir the gravy well. Add the roasted Chickpea flour, and mix well. Now add the pan fried Bhindi/Okra to this and mix well. Cover and cook on low flame for 5 minutes. turn off the flame, add some fresh coriander leaves, and serve hot with Rotis, Paratha Or Rice.

Notes:

For a crisp Bhindi/Okra fry, ensure you wash and pat dry the Okra. I prefer cutting them the previous night, and storing in fridge.
The Homemade Kolhapuri Masala had enough spice(heat), therefore I have not added any red chilli powder while cooking the dish. You might want to taste the gravy and add salt or spice per your preference.
Store bought Kolhapuri Masala can also be used to make this dish.
Other then Okra, this dish can also be made with Paneer, Potatoes, Mushroom or Mixed Vegetables.
This Masala can also be used to make Masala Rice/Masale Bath.