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Wednesday, November 19, 2014

Tomato Bhendi Hendua

Hendua or the dried form of bamboo shoots ( also known as Karadi in Odisha) is one of the lesser known ingredients from Western Odisha. While it has a sharp and quite distinctive smell, it lends a note of tanginess along with a delectable flavour when added to any dish. Since it offers a gustatory sensation quite unlike anything else, you either love it or hate it, but you cannot simply choose to ignore it. This dish was cooked by a dear friend's mother at my request. A big thanks for sharing it with me.

Read on for the recipe -



















Preparation Time - 15-20 mins

Ingredients -

  • 3 large tomatoes
  • 5-6 nos ladies finger or okra
  • 3-4 green chillis
  • 3 tsp mustard paste
  • 1/4 tsp panch phutana
  • 1 tbsp hendua
  • 2-3 pinch turmeric
  • 3 tsp oil
  • salt to taste


Preparation - Chop the tomato into small pieces. Cut the okra into small pieces along its cross-section.

Cooking - Heat the oil in a wok. Add the pancha phutana and the slit green chilis.
Once the chilis start to brown, add the hendua and fry for 1-2 mins.

Add the chopped okra and fry lightly for 2-3 mins.

Finally add the chopped tomatoes along with the mustard paste, turmeric and chili. Allow it to cook till the tomatoes have softened completely and any raw smell/taste has gone off.

Serve it with white rice.





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