I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Thursday, 13 July 2017
Bhindi Bardez #sikandalouscuisine
Recipe Credits - The Culinary Heritage of Goa Cookbook.
I would love to know the reason behind the name Bhindi Bardez - Bardez as I know is the name of a region in North Goa - where my home is actually . I know the name Bardez is credited to the Brahmin immigrants who probably moved into this area decades ago , so maybe this is a Brahmin recipe ?
Anyway I could dramatically declare that this is the best bhindi I have eaten , and it would be the truth too . A bit of an effort , but so worth it. I changed the cooking method to simplify it . This is what we did.
20 Large Bhindis
A Pinch of Hing.
1 Teaspoon Crushed Jeera.
2-3 Tablespoon Tamarind Pulp.
50 Grams Onions Chopped.
Mix the ingredients below for the MASALA.
1/2 Coconut Grated.
1 Teaspoon Red Chili Powder - Adjust.
1/2 TEaspoon Haldi Powder.
1.5 Teaspoons Coriander Powder.
Taste and adjust flavors of MASALA.
1. Trim ends of bhindi , make a slit not cutting through - this cavity stuff with MASALA. There will be leftover masala , keep that for later use.
2. Now gently saute stuffed bhindi in a large pan till its 75 % cooked. You cook it covered after the initial 5 minutes.Take out bhindi.
3. Add more oil , when hot add hing and jeera, then onions , saute onions till they change color , now add tamarind paste and the balance MASALA.Mix well.
4. With a spatula evenly spread onion coconut masala on the pan and place the cooked bhindi on top.Cook covered for 4-5 minutes , then gently mix it all and cook till done.