Also referred to as okra, bhindi is among the hottest veggies within the nation. Many individuals love consuming bhindi ki sabzi for lunch or dinner. And there isn’t any single method to make it, however many scrumptious ones! If you are in search of a novel fashion of cooking bhindi, we have discovered the proper recipe for you: Thecha Bhindi. This spicy and masaledar bhindi dish is stuffed with the flavour of chillies, peanuts, garlic and onions. The recipe for this particular sabzi was shared on the YouTube channel ‘Cook With Parul.’ As you will note, this model of bhindi is tremendous straightforward to make and could be ready in round half-hour.
Also Read: 3 Easy Ways Of Making Yummy Kurkuri Bhindi At Home (Recipes Inside)

What is Thecha?

_{Thecha is a spicy Maharashtrian chutney. Photo Credit: iStock}

Thecha or Thetcha is a Kolhapuri-style dry chutney made with chillies, garlic and peanuts. This Maharashtrian delicacy is usually savoured with pav, bhakri and different meals. Once ready, it will probably truly be saved for round 2 weeks. If you need a separate recipe for this chutney, check it out here. In the bhindi recipe under, thecha is combined with okra, chopped onion and chosen spices to make a yummy fusion dish. Sounds attention-grabbing, does not it? You ought to positively attempt it quickly.
Also Read: Love Maharashtrian Food? Try These 7 Easy Recipes Ready In Under 30 Minutes

How To Make Thecha Bhindi At Home | Quick And Easy Recipe For Spicy Bhindi Sabzi

• Wash and dry round half a kilo bhindi. Cut off the highest and backside parts as regular. Halve the bhindis and minimize every half into smaller items.
• In a tawa on medium flame, dry roast inexperienced chillies and garlic cloves. Remove right into a bowl and put aside.
• On the identical tawa, dry roast peanuts. Once they brown, flip off the warmth and permit to chill. Use your fingers and/or a material to take away their pores and skin.
• Take a mortar pestle, and add the roasted chillies, garlic, and peanuts together with chopped coriander. Crush the components nicely to get a rough thecha combination. (You can use a blender as an alternative, however don’t grind it too tremendous).
• In a kadhai, warmth oil and add cumin, asafoetida and chopped onion. Saute for a minute or so. Add the minimize bhindi items and mix nicely. Next, add turmeric, salt and crimson chilli powder.
• Mix till the bhindi softens. Add the thecha combination ready earlier to the kadhai. Continue mixing the components with a spatula.
• Later, use a potato masher to press one a part of the combination down and squeeze out among the flavours.
• Garnish with chopped coriander and serve sizzling with roti, puri or dal-rice.

You can watch the entire recipe video right here:

The subsequent time you are questioning which bhindi sabzi to make, give this distinctive recipe a attempt.
Also Read: 5 Best Substitutes If You Are Running Out Of Garam Masala

About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she isn’t blissfully considering her subsequent meal, she enjoys studying novels and roaming across the metropolis.