Fusion wali Bhindi - An amalgamation of Bengali and Maharashtrian cuisine
November 13, 2018
Growing up in a Bengali household, I have very well inherited the pungent smell of mustard oil and the flavors of “panch phoron”. In case you guys don’t know “panch phoron”, it is a mixture prepared with equal parts of fenugreek seeds (Methi), nigella seeds (Kalonji), cumin seeds (Jeera), fennel seeds (Saunf) and black mustard seeds (Rai). This is used as a tempering ingredient in quite a lot number of traditional Bengali dishes. Hence the name “Panch phoron” – “Panch” means “five” and “phoron” means “tempering”. Even though this is a common tempering ingredient, it is also a common practice to just use fenugreek seeds or nigella seeds as a tempering ingredient to keep things lighter. And this is what I use here in this preparation.
Even though I did not grow up in Maharashtra, I have spent significant years of my life here and I can say that I understand Maharashtrian cuisine fairly well. One ingredient which is commonly used here is peanuts. I have tried out different vegetarian dishes which consists of the core vegetable and loads of peanuts. And I love this preparation a lot.
So, here comes my version of Bhindi which is a blend of both the cuisines I absolutely love. Here, I inherit the flavors of nigella seeds and combine it with the richness of peanuts and trust me, the resulting combination is something you should not definitely miss.
Fusion wali bhindi
- 500 gms Bhindi (Okra)
- 1 tbsp mustard oil
- 1 tbsp Kalonji (nigella seeds)
- 0.5 cup peanuts
- 5 quantity green chillies
- 1 tsp turmeric powder
- Salt (as required)
- Dry roast the peanuts and make a coarse paste out of it.
- Rinse the bhindi in running water and pat them dry. You can also let them dry naturally by spreading them on a plate and leaving them for some time.
- Half slit the bhindi as is shown in the picture.
- Add the oil on to a frying pan and temper it with kalonji seeds.
- Add the bhindi, green chillies, turmeric and salt.
- When the bhindis are almost done, add the peanuts paste and fry it for 2 minutes.
- Serve it with roti or paratha.
Like this Post? Please follow and like us for more 🙂