Chettinad Bhindi

I love chettinad dishes because it has unique flavouring to it. I usually made Chettinad Chicken but i thought this vegetarian version would be loved by some 🙂 . This is my version. I love this subzi and its perfect with plain rice (I am drooling just thinking about it).


800 gms – Bhindi/Lady’s finger/Okra
2 – Onions, Chopped
5 – Garlic pods
1 – Chopped Tomato can
1/2 tsp – Turmeric Powder
4 – Stalk of Curry leaves
Salt to taste
Roast & Grind
2 tsp – Poppy seeds
5 tbsp – Dessicated Coconut
1 tsp – Fennel seeds
1 tsp – Coriander seeds
1/2 tsp – Cumin seeds
8 – Whole dry red chillies
1 inch – Cinnamon stick
3 – Green Cardamom pods
2 – Cloves
1/2 – Star Anise



  1. Fry the bhindi in about 5 tbsp of oil till its done. Keep it separately in a bowl.
  2. Then roast and the grind the ingredients.
  3. In a kadai, add a little bit of oil and some curry leaves. Stir it for sometime.
  4. Add the onions and stir it becomes light brown followed by garlic, turmeric and tomatoes.
  5. Stir till the oil comes up.
  6. Then add the grinded ingredients and stir for about 2 min.
  7. Then add the fried bhindi and toss it for about 2 min.
  8. If you find it too spicy, add about 3 tbsp of yoghurt.

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