Dhakku

This was my parents favorite dish. As a child I never asked my mother who taught her this dish or whether it was her own creation. The secret left with her, but I mastered the recipe when she was alive and my husband too likes this preparation of Bhindi. Oh I forgot to mention this is a Bhindi gravy. Bhindi is 

one vegetable that is unacceptable to many because they become slimy, sticky and gooey. This can be easily avoided using a souring agent like imli, amchur or kokam. I use kokam as it is easily available here. My mother often used

acchar masala in her recipes as she believed it gave a different tang. We enjoyed her dishes with the acchar masala. 

Ingredients: 

• 200 gms bhindi, cut bhindi into 1/4 inch pieces.
• 2 tbsp roasted peanuts.
• 1 tbsp till.
• 1 tbsp mustard seeds.
• 1/4 tsp hing.
• 1 tsp chilli powder.
• 1/2 tsp haldi.
• 1 tbsp acchar masala available in packets in market.
• Salt to taste.
• 4 kokam or 1 tbsp imli paste.
• 1 tbsp jaggery.

Method :

• Dry roast peanuts, till, mustard seeds and powder them with a pinch of salt as that takes away the bitterness of mustard.
• Heat 2 tbsp oil when hot add 1/2 tsp mustard seeds and hing.
• Now add the bhindi and stir fry for 5 mins.
• Add the masalas red chilli powder, achhar masala, haldi and salt, remember you have added salt to the peanut mixture.
• Add 1/2 cup water and kokum cover and cook till bhindi is tender.
• Now add the peanut mixture and jaggery adjust the gravy to your choice.
• Cook for 2 mins.

Serve with Rotis.

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