Blessy's Kitchen: Nutty Bhendi Chutney/ Nutty Okra Chutney/ Okra Chutney/ Bhindi Chutney

Whenever I'm given this veggie to cook, mostly I make deep fried okra. It's Perfect with dal chawal and it's my favorite one. (But I still say, don't have deep-fried foods very often)

This vegetable has good benefits. It's high in fiber, minerals, and vitamins. It is one of the vegetables with the highest anti-oxidants such as beta-carotene, xanthin, and lutein.

They are rich in the B-complex group of vitamins and vitamin -K which is a co-factor for blood clotting enzymes and it helps in strengthening bones. So using this amazing veggie, I made this yummy chutney. This can be served with rice, spiced rice, or chapatis, So let's get started!!

To Make This Recipe, You'll Need :

The first step, is to cook the okra :

Okra/ Ladys Finger/ Bhendi	200 Grams
Oil (No Picture)	1 Tablespoon + 1 Tablespoon for tempering

For the Nutty Chutney base :

Roasted White Sesame Seeds Powder/ White Til	50 Grams
Roasted Peanut Powder	50 Grams
Tamarind Extract/ Juice	100ML to 150 ML approx
Green Chilli + Garlic Paste	12 Green Chillies + 10 Garlic Pods
Cumin Powder/ Jeera	1 Teaspoon
Methi Powder/ Fenugreek	¼ Teaspoon
Salt	To Taste

For Tempering the chutney :

Split Urad Dal	1 Teaspoon
Cumin Seeds	½ Teaspoon
Curry Leaves	Few
Dried Red Chillies	Few
Mustard Seeds	½ Teaspoon
Chopped Onion (raw onion to mix in the chutney)	1 Nos

Method :

1. First add oil to the pan and add the okra to cook well.

2. To a clean bowl add roasted sesame powder, roasted peanut powder, cumin powder(jeera), methi powder(fenugreek), green chili + garlic paste (see notes), salt, and finally add the tamarind extract and mix well. You could also add water to adjust the consistency of the chutney. Add the cooked okras to the chutney base.

3. Now for the tempering, in a hot kadai, add oil, when the oil gets hot, add split urad dal, when they slightly change its color, add mustard seeds, jeera, let it pop, to that add curry leaves and dry red chilies. Remove from heat and add this tempering to the chutney.

4. Next, add the raw onions to the chutney and serve!!

Enjoy!

Notes :

1. Add tamarind extract, green chilies, and salt according to your taste. Tamarind extract should be between 100ML to 150ML. According to the sourness add green chilies.

2. I made my green chili + garlic paste by first frying them in the oil and later grinding it into a paste.