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.
Salt.
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.
Salt.
Taste and adjust flavors of MASALA.

Method:

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.

This was super yum !


Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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