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Cuddalore Roasted Bhindi Pasanda
🇮🇳 Indian Vegetarian

Cuddalore Roasted Bhindi Pasanda

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Cuddalore cooking — Cuddalore Roasted Bhindi Pasanda brings a roasted touch with a classic pasanda finish. About 42 minutes from fridge to table.

Prep 17 min Cook 25 min Serves 4 Medium

Ingredients

  • Onion1, finely chopped
  • Ghee3 tbsp
  • Turmeric Powder1/2 tsp
  • Dried Red Chilies4
  • Okra250 g
  • Red Chili Powder1 tsp

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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