HomeRecipeChinch Gula Chi Bhendi Bhaji

Chinch Gula Chi Bhendi Bhaji

Comments : 32 Posted in : Accompaniments, Bachelor Recipes, Curry, Diabetics Friendly Foods, Festive Cooking, Indian Cuisine, Kid Friendly, Maharashtrian Cuisine, Meal, Quick Meals, Simple and Healthy Vegetarian Diet in Old Age, Vegetable Sides on by : ArchanaPotdar Tags: , , , , , , , , , , ,

Chinch Gula Chi Bhendi Bhaji translates Lady Finger vegetable with tamarind and jaggery and is a tangy, sweet yet pungent offering from the state of Maharashtra.

Sweet sour tangy vegetable with okra

Chinch Gula Chi Bhendi Bhaji

This vegetable has a  unique place in my memory as this was one of the first vegetables I learnt to cook after marriage.

In my mother’s place, we made the stir-fried vegetable with bhendi( OMG I have not blogged it???) Bhendi fryBhendi Bhaji or much later Amma made Pepper Bhindi. So this was a totally different ball game for me. I loved to add a lot of water then tamarind in my typical South Indian fashion and neglected to add the jaggery in the vegetable because I never did enjoy the combination of sweet and sour.  Not at all a done thing in my new home their food was sweet.

Needless to say, I tried cooking what was needed by the rest, never enjoyed my food and resented it hardly ate. The result was I lost weight like anything from 44 kgs I came down to about 28-30 kgs. Being tall I was totally underweight and used to be dizzy all the time. It was only later when the doctor spoke to me, told me to eat something I prefer if not at home outside I became better.

Sweet sour tangy vegetable with okra

Chinch Gula Chi Bhendi Bhaji

Now I enjoy these sweet-sour taste but still do not want my dal or vegetable on the sweet side.

Why am I taking you on a nostalgia trip??

This month for Ssshhh…. Secretly Cooking we are exploring Maharashtra! In case you do not know we are a group of bloggers who blog on a theme. We are paired and we share ingredients. The 2 ingredients star in our dish for the state chosen.

Shhh Secretly Challenge

Shhh Secretly Challenge

So for this month, my partner is Sujata Shukla.  Sujata has an amazing place called PepperOnPizza do check out her recipes the one I have my eye is Roasted beetroot hummus to begin with then recently she has blogged Spanish Romesco Sauce. There are others that I had bookmarked but then my laptop was reformatted and all of them are gone. ( Learn at least now Archana, tu nahi sudregi).

Anyway, Sujata gave me tamarind and salt as my secret ingredients. I tried 2 recipes one was rejected this one was acceptable. I gave Sujata the commonest of ingredients oil and chilli and Sujata came up with this delicious and famous Maharashtrian Amti with Goda masala and kokum .

The other Maharashtrian dish you can make with tamarind and salt combo are Alu Vadi or Taro Leaf Roll, Amti/ Tur Dal Amti/ Toor Dal AmtiDal Dhokli| Stew of Dal and Wheat Flour NoodlesTamarind ChutneyBlack and White Wednesday and Vada Pav~~ A Blog Hop #8. 

With kokum, you can try making Mushroom and Fried Banana Sticks in a Kokum SauceKokum Sherbet / Binna Sherbet,  Sol KadiFuti Kadi.

So let us get down to making

Sweet sour tangy vegetable with okra

Chinch Gula Chi Bhendi Bhaji

Chich Gula Chi Bhendi Bhaji

  • Serves: 4 people
  • Preparation time: 30 minutes
  • Cook time:15-20 minutes

Ingredients:

  • 1/4 kg bhendi/ladyfinger/okra
  • 1 tbsp Oil
  • 2 marble sized ball of tamarind, soaked
  • 1/4 tsp mustard seeds,
  • 1/4 tsp jeera/cumin seeds,
  • 1/8 tsp hing/asafetida,
  • 1/4 tsp turmeric powder,
  • 1/2 tsp red chilli powder,
  • 2 tbsp coconut fresh scraped
  • 1 tbsp Jaggery or to taste
  • 1 tbsp peanuts powder, optional
  • 2 tsp goda masala
  • salt to taste
  • Dhania/coriander leaves for garnishing

Method:

  • Wash the ladyfingers and pat them dry. Usually, I do this in the night and keep them wrapped in a kitchen towel. I used to clean them with kitchen towels but my maid prefers this method.
  • Cut them in bite-sized rings. The small the rings faster they cook. The size mine are cut it takes longer to cook but then they hold shape too which is very important in my family.
  • Soak tamarind in water squeeze out the pulp and set aside.
  • Heat a kadhai/wok with oil.
  • Add the mustard seeds once they crackle add the jeera, hing, turmeric.
  • Add the ladyfinger rings and sauté for a few minutes. The lady finger will change colour a little.
  • Add tamarind juice, salt, cover and cook for about 10 minutes or until ladyfinger cooks nicely. Add water if needed.
  • Once the ladyfinger is done add jaggery, Goda masala, and Peanuts powder (if using).
  • Boil for a minute or 2.
  • Garnish with coriander leaves and coconut.
  • Serve hot with rice or Chapattis.
Sweet sour tangy vegetable with okra

Chinch Gula Chi Bhendi Bhaji

Sweet sour tangy vegetable with okra
Chich Gula Chi Bhendi Bhaji
Print Recipe
Chich Gula Chi Bhendi Bhaji translates Lady Finger vegetable with tamarind and jaggery and is a tangy, sweet yet pungent offering from the state of Maharashtra.
Servings Prep Time
4 people 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15-20 minutes
Sweet sour tangy vegetable with okra
Chich Gula Chi Bhendi Bhaji
Print Recipe
Chich Gula Chi Bhendi Bhaji translates Lady Finger vegetable with tamarind and jaggery and is a tangy, sweet yet pungent offering from the state of Maharashtra.
Servings Prep Time
4 people 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Instructions
  1. Wash the ladyfingers and pat them dry. Usually, I do this in the night and keep them wrapped in a kitchen towel. I used to clean them with kitchen towels but my maid prefers this method.
  2. Cut them in bite-sized rings. The small the rings faster they cook. The size mine are cut it takes longer to cook but then they hold shape too which is very important in my family.
  3. Soak tamarind in water squeeze out the pulp and set aside.
  4. Heat a kadhai/wok with oil.
  5. Add the mustard seeds once they crackle add the jeera, hing, turmeric.
  6. Add the ladyfinger rings and sauté for a few minutes. The lady finger will change colour a little.
  7. Add tamarind juice, salt, cover and cook for about 10 minutes or until ladyfinger cooks nicely. Add water if needed.
  8. Once the ladyfinger is done add jaggery, Goda masala, and Peanuts powder (if using).
  9. Boil for a minute or 2.
  10. Garnish with coriander leaves and coconut.
  11. Serve hot with rice or Chapattis.
Recipe Notes

For Goda Masala check here.

Share this Recipe

Sweet sour tangy vegetable with okra

Chinch Gula Chi Bhendi Bhaji


32s COMMENTS

32 thoughts

  • December 3, 2018 at 5:49 pm

    Oh, wow! I love bhendi bhaji in any form, and this looks just incredible! 🙂

    • ArchanaPotdar
      December 3, 2018 at 7:48 pm

      Thanks.

  • December 6, 2018 at 3:18 pm

    The name of the dish sounds very funny. Hmm I get it when the family wouldn’t eat what we make and has too many demands, but being working, I don’t give a ear to what they say and somehow shove it down their throats! Hehe… The kids would eat with a frowning face but the HD would simply go out and eat, bah! Anyway, coming back to the bhindi, I seem to like how it looks, must be delicious too…

  • December 7, 2018 at 4:54 pm

    this is delicious and I know it ARchana 🙂 we make Bhindi palle simialrly, escept using Rasam powder instead of Goda MAsala here. that addition takes it to another level that I love … yummmmm

  • December 8, 2018 at 12:10 am

    We make this lil more graver n fav of all.. But now ur pic tempting me to try this way very yummy ????

  • December 10, 2018 at 6:58 pm

    Delicious bhendi bhaji, am sure this dish is definitely a flavourful one to enjoy with some rotis. Goda masala addition sounds too good.

  • December 10, 2018 at 11:42 pm

    We love lady’s finger but haven’t tried this version…will give a try..my husband will be a happy soul

  • December 11, 2018 at 10:19 pm

    While the recipe is lovely and I love lady finger with a tangy kick to it, I loved loved reading your story. Gosh Archana dropping so much of weight! That was really scary!

  • Renu
    December 11, 2018 at 11:28 pm

    Yummy healthy and delicious bhaji

  • December 12, 2018 at 9:39 pm

    I love the name! Chich Gula Chi 🙂 Bhindi is my favourite vegetable and I am definitely trying your recipe with tamarind and jaggery and coconut and those lovely flavours! Thanks for sharing 🙂

  • December 13, 2018 at 12:29 pm

    This will be a welcome change to the Bhindi fry that is a staple in my home, though the Andhra Bendakaya Pulusu is something similar though more watery.

    Sometimes, we forget to write-up our everyday dishes; for me that happens because I think such a simple dish, what’s there to write about it? 😀

    • ArchanaPotdar
      December 13, 2018 at 3:26 pm

      True Aruna we forget that every day is delicious too. Thanks, dear.

  • December 14, 2018 at 9:18 pm

    Bhendi bhaji looks so inviting. Crushed peanut definitely give a crunch. Bookmarking it to try soon. Superb share.

    • ArchanaPotdar
      December 23, 2018 at 2:50 pm

      Thanks, Sujata.

  • December 17, 2018 at 5:32 am

    This dish has such an interesting name. I liked the way this dry sabzi has turned out and I am sure it will be delicious too.

    • ArchanaPotdar
      December 23, 2018 at 2:44 pm

      you can make it with gravy too, Anu. Adjust the consistency.:D Enjoy.

  • December 17, 2018 at 12:11 pm

    It’s amazing to see the same humble veggies cooked so differently in various Cuisines. Loved this spicy preparation.

    • ArchanaPotdar
      December 23, 2018 at 2:43 pm

      Thanks, Shobha.

  • December 17, 2018 at 6:29 pm

    Bhindi stirfry looks so delicious, adding peanut powder to every dish makes this cuisine distinct…..

    • ArchanaPotdar
      December 23, 2018 at 2:41 pm

      :D. True Sharanya. Thanks!

  • December 18, 2018 at 7:48 pm

    Love bhendi and I have another variety to make. It looks so tasty.

    • ArchanaPotdar
      December 23, 2018 at 2:40 pm

      Thanks, Jayashree.

  • December 23, 2018 at 12:24 pm

    Arch I think i will love this. Suits my taste.looks very inviting

    • ArchanaPotdar
      December 23, 2018 at 2:33 pm

      😀

  • December 23, 2018 at 12:30 pm

    Love this recipe.. Super inviting and feel like having now.

    • ArchanaPotdar
      December 23, 2018 at 2:32 pm

      Thank you, Priya.

  • December 24, 2018 at 11:41 am

    We love Bhendi, and this mildly sweet and tangy version would be a flavorful variation to my stir fry and bharva bhendi. Thanks for the share di.

    • ArchanaPotdar
      December 24, 2018 at 12:56 pm

      Thanks, Poonam.

  • December 26, 2018 at 3:51 pm

    Bhindi Subzi with tamarind and peanut powder, it must taste totally different to to plain haldi namak stir fry I prepare and of course, delicious! It was fun partnering you in this months challenge! Enjoyed reading your story, Archana, but oh my! Losing weight so drastically! Im glad the doc was able to pinpoint what went wrong and how to get yourself back in shape.

    • ArchanaPotdar
      December 27, 2018 at 6:54 pm

      Sujata thanks! I really enjoyed our conversations and partnering with you was a pleasure.

  • Seema Doraiswamy Sriram
    January 3, 2019 at 9:44 pm

    it took a while for me to pronounce this correctly and tried it today at my mil’s. She is a hard critic, but nodded for this, yeahhhhh!!! I guess she likes it a lot.

    • ArchanaPotdar
      January 4, 2019 at 10:39 am

      😀 That is an achievement Seema getting MIL’s approval. I am glad I was a small part of it. Enjoy!

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