Ajwaini Tamatar Bhindi (Celery Tomato Bhindi) Recipe
Course: Lunch
Cuisine: Indian
Diet: No Onion, No Garlic (Sattvic)
Celery Tomato Bhindi, or Ajwaini Tamatar Bhindi, is a vibrant and flavorful variation of the traditional bhindi (ladyfinger) curry, prepared with a delicate blend of spices and celery. This dish is perfect for a wholesome, sattvic meal that can be served for lunch or dinner, especially when hosting guests who appreciate a light yet flavorful vegetarian option. The fresh ladyfingers are cooked in a tangy tomato-based gravy, accented with the distinct taste of celery, and finished off with a creamy cashew paste that adds a rich texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ladyfinger (Okra/Bhindi) | 500 grams |
| Celery | 2 teaspoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Tomato Puree | 1 cup |
| Sugar | 1 teaspoon |
| Cashews (soaked and made into a paste) | 2 tablespoons |
| Salt | According to taste |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 150 kcal |
| Protein | 4 grams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 6 grams |
| Fats | 8 grams |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
-
Prepare the Ladyfinger: Start by washing and drying the ladyfinger thoroughly. Cut them in half to make them more manageable for cooking. This helps them cook evenly and allows the flavors to penetrate better.
-
Cook the Ladyfinger: Heat oil in a pan over medium heat. Once hot, add the ladyfingers and cook for 3-4 minutes, stirring occasionally. Cover the pan and let the ladyfingers cook until they are tender and slightly browned on the edges. Once cooked, remove the ladyfingers from the pan and set them aside.
-
Prepare the Gravy: In the same pan, add a little more oil if needed. Once the oil is hot, add the celery and asafoetida. Let this cook for about 30 seconds to release the aromas.
-
Add the Tomato Puree: Next, add the tomato puree and red chili powder to the pan. Stir everything well and cook for about 3-5 minutes, allowing the tomatoes to reduce and the flavors to develop.
-
Season the Dish: Add the sugar and salt to the pan, mixing it into the tomato mixture. Allow it to cook for another 2 minutes to balance out the flavors.
-
Add Cashew Paste: Now, add the soaked and blended cashew paste into the pan, stirring well to incorporate. Let the mixture simmer for another 5 minutes, allowing the sauce to thicken and become creamy.
-
Combine Ladyfinger and Gravy: Add the cooked ladyfingers back into the pan, gently mixing them into the gravy. Let it all cook together for an additional 2-3 minutes to absorb the flavors.
-
Serve: Serve your Celery Tomato Bhindi hot, garnished with fresh cilantro if desired. This dish pairs wonderfully with Spinach Raita, Garlic Daal, and Phulkas for a complete, satisfying meal.
Tips for Perfect Ajwaini Tamatar Bhindi:
- Ensure that the ladyfingers are thoroughly dried before cooking to avoid any excess moisture, which can cause them to become slimy.
- Adjust the amount of red chili powder based on your spice preference.
- You can add a dash of lemon juice at the end for a zesty finish if desired.
- The cashew paste adds a creamy texture, but you can skip it for a lighter version.
This Ajwaini Tamatar Bhindi offers a unique, savory flavor with the goodness of fresh vegetables and a nutritious, sattvic cooking style. It is an ideal recipe for anyone seeking a light, flavorful, and wholesome dish to share with loved ones. Enjoy the flavors of Indian cuisine with this simple, yet delicious, vegetable curry!
