Ajwaini Tamatar Bhindi Recipe
A delicious and aromatic Indian-style okra dish, Ajwaini Tamatar Bhindi combines the subtle sweetness of tomato gravy with the bold flavor of ajwain (carom seeds) and a creamy cashew paste. This savory treat is ideal for a special lunch or dinner, especially when you’re craving a vegetarian dish without onions or garlic. Served with Butter Garlic Naan and Boondi Raita, it makes for a hearty and satisfying meal that is sure to impress your guests. Perfect for those following a sattvic diet, this dish is a wholesome blend of spices and textures, making every bite delightful.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Homemade Tomato Puree | 1 cup |
| Sugar | 1 teaspoon |
| Cashew Nuts (soaked and ground to paste) | 2 tablespoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions
-
Prepare the Bhindi (Okra)
Start by cutting the bhindi into halves. Ensure that the okra is completely dry before using it. Any moisture left on the bhindi will cause it to become slimy during cooking, so it’s essential to dry it properly. Set aside. -
-
Cook the Bhindi
Heat 1-2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add the chopped bhindi to the pan, stirring it occasionally. Cook for about 5 minutes, ensuring the okra is evenly cooked and lightly browned. Cover the pan and let it cook for another 10-15 minutes, stirring occasionally. Once the bhindi is tender and cooked through, remove it from the pan and set it aside. -
Prepare the Gravy
In the same pan, add a little more oil (about 1 tablespoon) and heat it up. Once the oil is hot, add 2 teaspoons of ajwain (carom seeds) and 1/4 teaspoon of asafoetida (hing). SautΓ© for a minute until the ajwain releases its aromatic flavor. -
Cook the Tomato Puree
Now, add 1 cup of homemade tomato puree to the pan. Stir well and cook on medium heat for about 5-7 minutes. This allows the tomato puree to thicken and lose its raw taste. Add 1 teaspoon of red chilli powder and adjust salt to taste. -
Add Sweetness and Texture
Stir in 1 teaspoon of sugar, allowing it to balance the acidity of the tomatoes. Continue cooking for another 3-5 minutes until the oil begins to separate from the tomato mixture, indicating the gravy is ready. -
Blend in the Cashew Paste
Add 2 tablespoons of soaked and ground cashew paste to the tomato gravy. This will thicken the sauce and provide a rich, creamy texture to the dish. Mix everything well and let the gravy cook for an additional 3-5 minutes. -
Combine the Bhindi with the Gravy
Add the pre-cooked bhindi (okra) to the pan and mix it gently into the tomato gravy. Ensure that the bhindi is well-coated with the flavorful sauce. Let the dish simmer for another 5 minutes so that the bhindi absorbs all the wonderful flavors. -
Final Adjustments
Taste and adjust salt and seasoning if needed. Once everything is well-blended and cooked through, your Ajwaini Tamatar Bhindi is ready to serve!
Serving Suggestions
Serve the Ajwaini Tamatar Bhindi hot with Butter Garlic Naan and a refreshing Boondi Raita for a complete and satisfying meal. The soft naan complements the rich gravy, while the boondi raita adds a cool, creamy contrast to the spiciness of the dish. This combination makes for a truly memorable lunch or dinner, perfect for any occasion!
Nutritional Information (per serving, approximately)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Fat | 12g |
| Saturated Fat | 2g |
| Sodium | 400mg |
| Sugar | 4g |
Notes
- No Onion, No Garlic: This recipe follows the sattvic diet, making it free of onions and garlic, while still packed with flavor. You can also make it without sugar for a more savory flavor.
- Customize the Spice: Adjust the amount of red chili powder based on your preference for spice. You can also experiment by adding a pinch of garam masala for additional complexity.
- Vegan Option: To make the dish fully vegan, replace the cashew paste with a plant-based cream or coconut cream.
Enjoy this flavorful and unique Ajwaini Tamatar Bhindi that adds a fresh twist to your regular bhindi curry. Itβs perfect for a light yet satisfying meal, and the balance of spices will leave you craving more!
