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  • Ingredients

    Bhindi (17-20 fingers)

    Grated Coconut (approximately 1 cup)

    Sproos’ Peanut Rechaedo

    1 small Onion, finely chopped

    1 inch slice Ginger, diced

    2-3 cloves of Garlic, finely chopped

    3-4 Green Chillies, finely chopped

    1 tsp Red chilli powder

    1 tsp Jeera powder

    1 tsp Garam masala

    ½ tsp Turmeric

    ¼ cup of Gingelly seeds

    Jeera

    A small slice of lemon

    Coriander, freshly chopped

    Black pepper, Salt & Oil

     

    (You can alter the amount of all the spices according
    to your liking)

  • Instructions

    Preparation time: 20 minutes

    Cooking time:  10
    minutes

    Serves: 2

    Procedure:

    - In a bowl add grated coconut, ginger, garlic, green chillies, onion, red chilli powder, jeera powder, turmeric, garam masala (we made ours at home 😉), black pepper, a handful of gingelly seeds, salt and oil.
    - To this, add 2 big spoons of Sproos’ Peanut Rechaedo sauce, freshly chopped coriander and mix well.
    (You can add more sauce depending on the consistency of your mixture)
    - Once this is ready, squeeze a small slice of lemon approximately 10-15 drops and fill this mixture in the pre-prepared Bhindis.
    - Once the Bhindis are filled, add a little jeera to hot oil and then toss these Bhindis. Cook these for a while, you can crisp them up according to your liking.

     

    Chef’s tips:

    For preparing the Bhindi: Make sure the Bhindis are super
    fresh and completely dry before you cut them. Cut the top and the bottom and
    slit the bhindi from the middle.

    For plating: Drizzle with Peanut Rechaedo sauce and gingelly
    seeds.