Bhindi Vorta – Bengali Style
Main Ingredients
For Tempering
Optional
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Bhindi
Cut off the stem and tail ends of all the ladyfingers (bhindi).
Boil Bhindi
In a kadai, add 1 cup of water and 1 teaspoon of salt. Bring to a boil. Add all the cut ladyfingers to the boiling water. Cover the kadai with a lid and let it boil on low flame for until the bhindi is tender.
Remove Bhindi
After , turn off the gas and remove the boiled bhindi from the kadai, transferring them to a separate plate.
Prepare Tempering
In the same kadai, add 2 teaspoons of mustard oil and heat it well. Once hot, add 1/2 teaspoon of black cumin seeds and 2 red dry chilies. Fry them for about until fragrant.
Sauté Aromatics
Add the chopped garlic cloves and chopped onion to the kadai. Fry them until they turn light golden in color, stirring continuously.
Combine and Mash
Pour the fried (oil, black cumin, dry chilies, garlic, and onion) over the boiled bhindi in the plate. Add salt to taste. Using your hands, thoroughly mash and mix all the ingredients together until well combined and the bhindi is crushed.
Optional Spicy Addition
If you prefer a spicier Vorta, add some freshly chopped green chilies and mix everything well again.
Serve
Your Bhindi Vorta is ready. Enjoy it hot with rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
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