Pakistan, India – Traditional Bhindi Gosht (Ladyfingers With Meat)
by Usama Tariq
Bhindi gosht is a special type of desi cuisine that originates from the Indian Subcontinent. When you first hear the name gosht with any vegetable it means that it is desi cuisine and most probably originate from Asian countries. In Pakistan, everyone knew about that dish and made it almost every home once a week. Bhindi gosht is a summer dish and only eaten in the summer season. Bhindi Gosht also has many varieties like Bhindi Masala, Bhindi curry, bhindi chicken, and many more. I personally liked it very much its taste and aroma are so fantastic and mouthwatering. When we see this dish from the nutritional point of view, which have many numbers of calories and proteins, bhindi gosht contains 185 calories which when a person doing 28 minutes of cycling or 18 minutes of jogging then he contains that number of calories because of its naturality it also contains vitamins and proteins. Pakistan is the only country that has many desi dishes and their people loved them so much. Bhindi gosht is a type of recipe that every lower-middle-class person can afford this that’s why Bhindi gosht is one of the most eating dishes in Pakistan’s summer season. You can also try it at your own home if you never tried it earlier, I am pretty sure after you will eat Bhindi gosht, you never forgot to try it again and again. By following this recipe you can easily make it at your own home.
Meaning Of Name
Bhindi Gosht is an Urdu or Hindi language word which means ladyfingers with meat, where every type of meat can use for this dish like chicken meat, mutton meat, beef meat, etc. in this recipe I used beef meat (Remember: every type of meat need suitable time for tenderness). In other words, you can say Bhindi Gosht is a ladyfinger with meat. In Asian countries, most people say Bhindi Tori gosht. The word Gosht means small pieces of meat.
When we talk about its taste, Bhindi gosht is mostly spicy in taste but don’t worry if you don’t like spicy foods or dishes, you should try to put less amount of chilies, chilies means less red chili powder, green chili powder, and other spices who make it spicier, it’s up to you.
Historical point of view
History and origin are the most crucial sections of the cuisine. Bhindi Gosht is the most common dish in Pakistan as well as in India and other Asian countries not in European and African countries, which means that it is originated from Asian countries. The actual origin is undefined but from the sources of food historians, it is originated and rooted in the Indian Subcontinent around about 18th century. In India, it is firstly cooked by a man who was lived in North India. The best combination of Bhindi gosht is chapati means when you are serving bhindi gosht, chapati is a must for eating bhindi gosht. Bhindi Gosht is also one of the Traditional dishes of India and Pakistan. With time, it becomes popular even in European and African countries.
- Oil ¼ Cup
- (Bay leaves) 2
- (Cloves) 4
- (Black peppercorns) 5-6
- (Black cardamom) 1
- (Cumin seeds) ½ tsp
- (Onion) sliced 2 mediums
- (Ginger garlic paste) 1 tbs
- (Turmeric powder) 1 tsp
- (Red chili powder) 2 tsp or to taste
- (Coriander powder) 2 tsp
- (Water) ¼ Cup
- Beef mix boti ½ kg
- (Water) 2 cups or as required
- (Salt) 1 tsp or to taste
- (Ladyfinger) ½ kg
- (Water) ¾ Cup or as required
- Lemon juice 1 tsp
- Garam masala powder ¼ tsp
- (Green coriander) chopped 1 tbs
- First, take a pot place on the stove at medium flame.
- Then add oil, two bay leaves, four cloves, five to six black peppercorns, one big black cardamom, cumin seeds, and sliced onions in the pot and mix it well until the onion turns to a golden brown.
- Then add ginger garlic paste and mix it well.
- Then again add turmeric powder, red chili powder coriander powder, and 1/4 cup of water in the pot.
- Cooking and stirring continuously until water will dry or cook for approximately 5 minutes on low flame.
- Now add pieces of beef meat, then 2 cups of water in as required, and mix it well.
- Then add 1 tsp of salt mix it again and cover the pot.
- Let’s cook on low flame until meat is soft approximately for 1 hour.
- Now take ladyfingers to cut the top side of all of them and add into the pot after completion of 1 hour and mix it well.
- Now again add water mix again and cover the pot.
- Cook it on a medium flame for a simmer cook for approximately 15 minutes.
- After that uncover the pot sprinkle the lemon juice, garam masala powder, and chopped green coriander, and mix again.
- Let’s dish out and serve it.
- You can serve it with chapati or Nan in front of your homies or guests as well.
- Enjoy the meal.
- Calories: 185 kcal
- Fats: 17gand 28%
- Preparation Time: 35 to 40 minutes
- Cooking time: 20 minutes
- Total Time: 1 and ½ hours required
- Serving: 3 to 4 Persons
- Origin: Asian Cuisine
- Cuisine: Indian Subcontinent
- Taste: Spicy and juicy.
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