Hello, I am Madhura and welcome to MadhurasRecipe Marathi oLet’s see how to make bhendi fry today. You get bored by eating same bhendi fry regularly We are adding a nice secret masala in this. That will enhance its taste much better. Heat up 2 tsp oil first. Add 1/2 tsp mustard seeds & let them pop up as I always tell So that it releases its khamangpana into the oil. When mustard seeds pop up add 1/2 tsp cumin seeds Let them splutter. Add a pinch of hing. When tadka is khamang that khamandpana is added to every sabzi Add finely chopped garlic, 8-10 curry leaves & mix well. Fry until garlic gets light golden color. Add green chili & turmeric powder. Mostly bhendi becomes sticky. What to do to avoid that stickyness? Will tell that. I have washed bhendi well, dried it completely & then chopped. Do not add wet bhendi So the stickyness of that moisture is released in bhendi. Generally we add salt quickly in sabzis. If we add salt at this stage then bhendi will release moisture & it will become sticky. So while making methi or bhendi Or palebhaji or while cooking any sabzi add salt at the end. When bhendi gets nice coating of tadka Then steam it. Cover & steam for just 3-4 minutes. Not longer. If you cook longer it will be sticky. Let’s steam for just 3-4 minutes. I have steamed just for 3 minutes on medium heat. Nice. It is not dry It has released a little moistuere. Do not cover after this. Fry bhendi uncovered as it is. You can fry depending on how much cooked bhendi you like. I have fried bhendi for just 7-8 minutes. If you like crispy you can continue this more. But I like a little soft so I cook this much only. When it begins to caramalize a little add 4-5 tsp roasted peanut powder. Peanut powder gives nice coating to bhendi When the peanut powder is fried, it gets nice crisp. Add salt to taste now. Mix well & fry for about 2-3 minutes. When sabzi is almost fried after adding peanut powder we are adding secret masala. That is Maggie Masala-ae-Magic This actualluy contains 10 roasted whole spices. These masale are roasted khamang. So that sabzis get nice khamang & different taste. This doesn’t give taste of daily sabzis. When sabzi is about to get ready them add this masala. Mix well & fry for just about 2 minutes. After frying for just 2 minutes bhendi fry is all ready. Nice & khamang aroma!! Do try it. If you try then do drop a comment. Do subscribe if you haven’t yet. Click on bell icon too. Thank you very much for watching my recipe. Let’s meet again with such nice recipe. Till then, keep smiling, be happy and keep on eating.