Maharashtrian Unique-Style BHINDI Recipe | Shengdanyachi Bhendi | शिंदान्याची भिंडी | Sanjyot Keer

Try this Unique Maharashtrian Style BHINDI recipe!!! Shengdanyachi Bhendi is a beautiful way to prepare bhindi, the peanuts add a crunchy nutty element which goes so well with Bhindi and it is so easy to prepare! One of my favourite ways to cook Bhindi, I totally recommend! Happy Cooking ❤️ Our BlendLab - Designed to make everyday kitchen tasks faster, easier, and more enjoyable! Plus, for a limited time, you’ll get ChopLab Lite absolutely FREE on our website! 🌐 Curaa Website: https://curaahome.com/products/curaa-blendlab Links of Bhindi Recipe:1.) https://youtu.be/rSfhuO5hvX0?si=Ele5unviL29Fa__0 2.) https://youtu.be/3SCrf1FW70w?si=oSqVs2_hiy-cwUvu 3.) https://youtu.be/0_g_8FPr3Ag?si=6-GpW6aSneyw07_V 4.) https://youtu.be/de1ppj9L4Hk?si=8dQtVf5gGHoYA2De Maharashtrian Style Shengdanyachi Bhindi Prep Time: 10–15 minutes Cooking Time: 12–15 minutes Serving: 3–4 Ingredients: Peanut Masala PEANUTS | मूंगफली 3 TBSP DRY COCONUT | सूखा नारियल 2–3 TBSP GARLIC | लहसुन 5–6 CLOVES GINGER | अदरक 1 INCH GREEN CHILLI | हरी मिर्च 1 NO. CURRY LEAVES | कड़ी पत्ता 10–12 NOS. CUMIN SEEDS | जीरा 1/2 TSP FENNEL SEEDS | सौंफ 1/2 TSP Bhindi BHINDI | भिंडी 250–300 GMS Cooking PEANUT OIL | मूंगफली का तेल 1–1.5 TBSP SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP OIL | तेल 1 TBSP SALT | नमक A PINCH TURMERIC POWDER | हल्दी पाउडर A PINCH LEMON JUICE | नींबू का रस OF 1/2 LEMON FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Finish FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Start by roasting the peanuts. Heat a pan on high flame, once hot reduce the flame to low and add the peanuts. Dry roast slowly until they are evenly golden brown. Transfer to a bowl and let them cool completely. Once cool, add them to a mixer jar along with grated dry coconut, garlic, ginger, green chilli, curry leaves, cumin seeds, and fennel seeds. Grind into a coarse paste not too fine, you want some texture. The masala is ready. Now for the bhindi, pick medium sized ones. Wash them well, then wipe completely dry and let them air dry under a fan for a few minutes before cutting. This step is important, wet bhindi turns slimy when cooked. Once dry, trim the tops and cut into dices. Heat a kadhai on high flame and add peanut oil. Once hot, add the prepared peanut masala along with salt, turmeric powder, and spicy red chilli powder. Mix well and cook on medium flame for 2–3 minutes until the masala is well cooked and fragrant. Transfer to a bowl and set aside. In the same kadhai, add a little more oil and heat it. Add the cut bhindi along with a pinch of salt and a pinch of turmeric. Sauté on high flame for just 1 minute, then cover and cook on low flame. After a while you open and stir once,Stirring too much breaks the texture of the bhindi. Don’t cover again, cook with the open lid for 1–2 more minutes so the bhindi gets a little more texture and any remaining stickiness dries out. Add lemon juice, this also helps cut down the stickiness of the bhindi. Add the prepared peanut masala and fresh coriander. Mix gently on the lowest flame and then switch off. Taste and adjust salt. Finish with fresh coriander. Our flavourful, nutty Maharashtrian Style Shengdanyachi Bhindi is ready. Serve this along with some phulka or varan bhat along with some salad. #YFL #SanjyotKeer Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro: 0:00 Peanut and Dry Coconut Mixture : 1:33Selecting, Cleaning and Cutting of Bhindi: 4:01 Cooking: 6:25 Plating: 9:08 Outro: 10:14