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CHILLI BHIND
INGREDIENTS:
10-12 Bhindis
1 tsp Garlic (chopped)
1 tsp Ginger (chopped)
5 Green Chillies
1 Capsicum
1 tbsp Soya Sauce
1 tbsp Corn Flour
2 tsp Vinegar
a pinch of Ajinomoto
2 stalks of Spring Onion Greens
3 tsp Oil
Oil for frying
Salt and Sugar to taste
For garnishing:

BHINDI BHAJIA
INGREDIENTS:
2 tbsp Gram flour
200 gm Bhindi
1/2 tsp Chilli powder
4 tsp Corn Flour
1/2 tsp Turmeric Powder
Oil for frying
Salt to taste
1/2 tsp Asafoetida Powder
1/2 tsp Cumin Seeds

METHOD
Cut off the ends of the bhindis and slice them into 2 pieces each.  
Now, add all the ingredients to it except the oil, and with help of little water, make a stiff coating for the bhindis.

HARIYALI BHINDI
INGREDIENTS:
1/2 bunch of Mint Leaves
200 gm Bhindi
1 Onion sliced
1 bunch of Coriander Leaves
1/2 cup Curd
1/4 tsp Turmeric Powder
3 Green Chillies
1/4 tsp Cumin Seeds
5 Flakes of Garlic
1/2" piece Ginger
3 tsp Oil
Salt to taste
1/4tsp Garam Masala

BHINDI KADHI
INGREDIENTS:
200 gm Bhindi
1" Cinnamon stick
5 Cloves
2 cup Curd
6 tsp Gram Flour
1 tsp Turmeric Powder
1 Green Chilli (chopped)
1/2 tsp Cumin Seeds
7 Flakes of Garlic (crushed)
a pinch of Asafoetida
1/2 tsp Methi Seeds
1/2 tsp Mustard Seeds
7 Curry Leaves
5 tsp Oil
oil for Frying

BHINDI ALOO
INGREDIENTS:
4 medium-sized Potatoes
4 tsp Ginger-Garlic Paste
200 gm Bhindi
1 tsp Chilli Powder
2 Tomato (finely chopped)
1 tsp Turmeric Powder
4 tsp Coriander Powder
a pinch of Kasuri Methi
4 tsp Oil
1/2 tsp Garam-Masala Powder
1 tsp Cumin Seeds Powder
Oil to fry
Salt to taste

BHINDI SUKKA
INGREDIENTS:
1 Coconut (grated)
400 gm Tender Bhindi
3 tsp Coriander Seeds
4 tsp Urad Dal
4 Red Chillies
3 tsp Tamarind Pulp
6 tsp Oil
1/2 tsp Mustard Seeds
7 Curry Leaves
Salt and Sugar to taste

METHOD
Fry the red chillies, coriander seeds and urad dal in a few drops of oil.

SHAHI BHINDI
INGREDIENTS:
4 Onions (chopped)
4 Tomatoes (pureed)
400 gm Small bhindi
4 tsp Ginger-Garlic Paste
4 tsp Coriander Powder
1/2 tsp Cumin Seeds
1 tsp Turmeric Powder
1/2 tsp Chilli Powder
2" piece Cinnamon
6 Cardamoms
2  Bay Leaf
6 Cloves
8 tsp Almond Paste
Salt and Sugar to taste

STUFFED BHINDI
INGREDIENTS:
2 large Onion (finely chopped)
400 gm Bhindi
1 tsp Chilli Powder
1/2 tsp Cumin Powder
5-6 tsp Coriander Leaves
1/2 tsp Asafoetida Powder
1 cup Coconut (grated)
1 tsp Turmeric Powder
1 tsp Lime Juice
5-6 tsp Oil
Salt and Sugar to taste

METHOD

BHINDI DELIGHT
INGREDIENTS:
2 large Tomato (finely chopped)
2 tsp Garlic (finely chopped)
400 gm Bhindi
4 large Onions (finely chopped)
1 tsp Turmeric powder
1tsp Chilli Powder
1 tsp Garam Masala Powder
3 tsp Coriander Leaves (chopped)
3 tsp Coriander powder
1/4 tsp Cumin Powder
Salt and Sugar to taste

MUSTARD MUTTON MEIN BHINDI
INGREDIENTS:
1 cup Onion Paste
1/2 tsp Turmeric Powder
1 kg Mutton
1 cup Tomato Puree
2 tsp Cumin Powder
1 cup Oil
Salt to taste
2 tbsp Coriander powder
1 tsp Chilli Powder
For the paste:
80 gm Mustard Seeds
150 gm Poppy Seeds
2 Green Chillies

METHOD

BHINDI AACHARI
INGREDIENTS:
5-6 tsp Pickle Masala
400 gm Bhindi
250 ml of Mustard Oil
3 tsp of Vinegar
Salt to taste
2 tsp Red Chilli Powder
2 tbsp of Ginger-Garlic Paste

METHOD
Wash the bhindis and pat-dry with a towel.
Cut off both end of the bhindis and make a slit in the centre.
Sprinkle oil and keep aside for 5 minutes.
Heat the mustard oil and fry the bhindis a few at a time till just translucent.
Drain out excess oil.
Sprinkle the bhindis with achaar masala and keep aside for 10 minutes.
In the meantime, in the same oil, mix in the ginger-garlic paste and cook on a low flame for 2 minutes.
Mix in the remaining achaar masala and the chilli powder.
Add the bhindis and cook on a low flame for 3-4 minutes.
Put off the heat and mix in the vinegar.
Allow the achaar to cool completely.
Store in an airtight jar and leave aside for 12 hours, before consuming the achaar.

BHINDI IN NUTRELA
INGREDIENTS:
300 gm Nutrela Granules (nuttrie nuggets)
500 gm Bhindi
6 tbsp of Onion Paste
1 tsp Cumin Powder
1.5 tbsp Ginger-Garlic Paste
6 tbsp Tomato Puree
2 tsp Red Chilli Powder
8-9 tbsp of Oil   
1 tsp Turmeric Powder
2 tbsp Coriander Powder
Salt to taste
Oil for frying

SAFFRON BHINDI PULAO
INGREDIENTS:
400 gm Bhindi
2" piece Cinnamon
4 Cloves
2  cup long-grained Basmati Rice
4 Cardamoms
1/2 tsp Saffron strands
6 tsp Milk
Oil for deep-frying the Bhindis
7 tbsp of Ghee
4 tsp Garam Masala Powder
Salt to taste

METHOD
Wash the bhindis and pat-dry with a towel.