100 BHINDI RECIPES

Lady' Lady's s Finger Curry

Ingredients
lady's finger 25-30
green chillies - 12
tamarind paste-2 spoon
dhania powder-1 1/2 spoon
tomato-1 (big one)
onion-1 (medium size)
jagerry and salt according to taste
turmeric powder -1/4 spoon
oil -1 tsp
mustard-1/4 spoon
udadhal-1 spoon
curry leaves-4
Method
Chop onion, tomato, chillies and cut Lady's finger into thin slices.
Heat oil (about 12 spoons) in a pan, add lady's finger and fry it propely until the
stickyness goes away. Keep it aside. Note:
Its better to cut the lady's finger previous day evening and cover it with a vegetable
stainer,and keep it outside.so that it won't be that sticky.
Heat oil in the above pan, add mustard, udadhal, curry leaves, green chillies and then add
onion and tomato fry it until almost cooked then add the fried lady's finger, salt, dhania
powder, tamarind paste, turmeric powder, jagerry and little water, cook it.
If you like spicy add little red chilli powder according to your taste in the end. Have it with
Chapathi or Rice.
Bhendi Cash Curry
Ingredients
1/2 kg bhendis or okra
1/2 cup cashew nuts
3 onions
2 tomatoes medium size
a pinch of turmeric
1 tbsp dhaniya, jeera powder, red chilli powder as per taste
salt
1/2 spoon sugar
4 tbsp of oil
coriander leaves for garnishing
Method
Wash okras and then cut into small pieces.
Add 3 spoon of oil in a kadai and fry them.
Once is fried add some salt to the mixture.
Soak cashew nuts in hot water and blend to a smooth paste.
In a kadai or Yoke add a spoon of oil,then fry onions until golden brown.
Then add tomatoes and cook till the water evaporates.
Add the Masala like Dhaniya, Jeera powder chilli,turmeric and fry for a minute.
Then add the cashew nut paste and mix well.
You can add some water and cook well.
Once it stats boiling add the sugar and some salt as per your taste.
Finally add the bhendis to this mixture and cook for 2 to 3 minutes.
The Bhendi cash curry is ready to be served. Garnish with coriander leaves.
Crispy Okra
Ingredients
1 lb okra (cut into small round pieces)
1/2 cup besan flour
2 red chilli
1 tsp mustard seeds
1 tsp urad dhal
2 tsp curry powder
8-10 tsp vegetable oil
1/4 tsp turmeric poweder
salt to taste
Method
Wash okra. Leave it for water to completely drip. Cut it into small round pieces. In case of
frozen Okra, microwave it for 3 minutes to make it soft.
Heat 2 tsp oil in a pan. Put mustard seeds, red chillies, urad dhal and allow it to sputter.
Add okra to the above seasoning. Cover and cook for about 5 minutes.
Add salt, turmeric powder and curry powder and mix well.
Sprinkle besan flour evenly and mix. Add 2 tsp of oil from the sides of the pan.
Allow to cook for 2-3 minutes. Repeat steps 5 & 6 until the okra is deep fried, crispy.
Turn off heat and allow it to reamin for about 3-4 minutes.
Bhindi Gajar Masala
Ingredients
(15 - 20) ladiesfinger (bhindi)
3 carrots (gajar)
onions
green chillies
ginger
black pepper
dry red pepper, dhania seeds, sesame, cumin
curry leaves, tamarind paste, salt, soya bean oil, butter, oil
Method
Cut the ladiesfinger into small pieces and saute it in about 2 tablespoon of soya bean oil
adding salt and black pepper to taste.
Saute till the ladiesfingers are not sticky and keep it aside.
Roast and grind with soya bean oil to smooth and thick paste with: 2 tablespoon of dhania
seeds, 2 tablespoon of sesame seeds, 1 tsp of cumin, 2 tsp of salt, 5 dry red pepper.
Wet grind to a paste: Two large onions, cut two 1" fresh ginger pieces.
Cut 3 Carrots length wise and apply the masala paste got in step 2. Then saute it in about
2 tablespoon of butter adding salt to taste.
In a non stick kadai, add 4-5 tablespoons of oil and pour the wet onion paste got in step 3,
4 length wise slit green chillies and saute it until the chillies get a yellow hue.
Add 1/2 tsp of tamarind paste and 1/2 cup water and continue heating.
When this starts boiling, add the carrots sauted in butter and the bhindi (ladiesfinger) and
more salt to taste.
Garnish it with curry leaves.
Bhendi in Dahi
Ingredients
1/2 kg. bhendi (lady's finger)
1/4 cup vegetable oil
1/2 fresh coconut
4-5 green chillies
1/2 tsp mustard seeds
1 tsp turmeric powder
salt to taste
jaggery
1 cup curd.
Method
Wash, wipe and cut bhendi into small pieces.
Grind the coconut, chillies, mustard seeds together to a paste.
Fry the cut bhendi.
Add turmeric powder, salt, jaggery and coconut paste to the well fried bhendi.
Then add curds and mix well.
Heat this mixture for a while.
Serve with chapatti or rice.
Crispy Bhendi (Okra)
Ingredients
1/2 kg bhendi
2 tsp gram flour
Marinate:
1/2 lime
1/2 tsp turmeric
1/2 tsp red chilli powder
1/4 tsp coriander powder
1/4 tsp cumin powder
salt by taste
3-4 tablespoon oil for deep frying
Method
Remove the top part and cut it into 4 parts (not completely to pieces).
Marinate it with above ingredients and keep aside for 10 mins.
Then sprinkle gramflour and mix it properly.
Deep fry those Okra.
Bharwaan Bhindee
Ingredients
bhindee (lady fingers)
ghee or oil
jeera (cumin seeds)
saunf (fennel seeds)
mustard seeds (rai)
chopped onions
coriander powder
red chilli powder
turmeric powder
tamarind pulp
Method
Wash, slit, deseed the bhindis and keep aside.
Heat ghee or oil add jeera, saunf, mustard seeds and stir.
Add Chopped onions until translucent and glossy, add coriander, red chilli and turmeric
powder. Add tamarind pulp.
Add chopped coriander, salt and lemon juice and stir occasionally.
Remove and adjust the seasoning.
Fill this masala in the Bhindi.
Heat Ghee. Put the masala bhindis cover and cook on a slow fire.
coriander leaves
salt to taste
lemon juice
For garnishing:
ginger juliennes
lemon wedges
Pancharathan Bhendi
Ingredients
1/2 lb. bhendi (okhra) cut in 2" pieces
red onions sliced long
4 tbsp. tomato puree
3 tbsp. white sesame seeds
1/2 tsp. sounf
7-8 curry leaves
1 tbsp. red chilli powder
1 tsp. turmeric powder
1 tsp. each of dhanya & jeera powder
salt to taste
3 tble sp. cooking oil
1/2 cup butter milk
Method
For Filling:
Microwave Bhendi (without water & salt) for about 7 minutes. In absence of microwave,
dry the bhendi of any water and fry in wide pan (do not use a ladle for frying). In a frying
pan heat oil and put in sounf, add onions to it and fry till onions are golden brown and
soft.
Add tomato puree and fry from some time.
To this add sesame seeds, curry leaves, red chilli powder, turmeric, dhaniya & jeera
powder stir properly until all ingredients mix.
Then add the bhendi to this mixture, add some salt and cover and cook for 2 minutes.
In the end add some buttermilk and mix thoroughly and simmer for 2 minutes.
Bhindi Split Fry
Ingredients
1/2 lb. bhendi (okhra) cut in 2" pieces
red onions sliced long
4 tbsp. tomato puree
3 tbsp. white sesame seeds
1/2 tsp. sounf
7-8 curry leaves
Method
Heat 2 tbsp oil in a kadai.
Cut the Bhindi in to four slits without breaking the bhindi.
Mix all the above ingredients together to make a filling stuff for Bhindi.
Add a small quantity of each mixture of filling in each Bhindi and fry it in oil till it becomes
stiff and the Bhindi colour turns almost fried. 15 pieces of bhindi.
This recipe is preferable to be eaten as a snack sort of watching T.V or listening to Music.
You can also eat it along with rice.
1 tbsp. red chilli powder
1 tsp. turmeric powder
1 tsp. each of dhanya & jeera powder
salt to taste
3 tble sp. cooking oil
1/2 cup butter milk
Stuffed Bhindi
Ingredients
1/2 lb bhindi (ladiesfinger)
2 tbsp besan
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp chilli powder
1/4 tsp haldi
1/2 tsp garam masala
1 tsp lemon juice
2 tbsp oil
coriander leaves
salt to taste
Method
Mix dhaniya powder, jeera powder, besan, chilli powder, haldi, garam masala, lemon juice
& salt.
Wash Bhindi properly. Dry it with a cloth.
Slit Bhindi lengthwise.
Fill in each of the Bhindi with the masala mixture (as prepared in step 1).
Grease frying pan with 1 tbsp oil.
Place the Bhindi in the pan in convenient batches.
Shallow fry all of them.
Remove in a serving plate.
Garnish with coriander leaves.
Fried Bhendi
Ingredients
bhendi (okra) cut into 1/2" slices 1/2 kg or 1 lb
salt 1 tsp or to taste
chilli powder 1/2 tsp or to taste
ajwain 1/2 tsp
mustard seeds 1/2 tsp
urad dal (white split) 1 tsp
hing (asafoetida) 1/2 tsp
turmeric powder 1/2 tsp
oil 2 tsp
Method
Place the cut okra in a single layer on a microwave-safe plate and cook on 'high'
uncovered for 4 minutes.
If necessary cook the okra in two or three lots.
No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour
is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the
cooked bhendi / okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple
of minutes till the masalas are well absorbed.
Masala Bhendi
Ingredients
1/2 kg bhendi/ okra
2 medium onions sliced
1 tomato sliced
1 tsp ginger-garlic paste
grind together: 4 peppercorns, 2 cloves, 1" cinnamon
1/2 tsp dhania-jeera powder
1/2 tsp jeera
2 tsp. chilli powder
salt to taste
chopped corriander
Method
Snip the tail and head off the bhindis
Deep fry these bhindi's in oil. But see to it that they don't lose the green color.
Drain the fried bhindis on a paper and keep them aside. Take 2 tbsp. oil in a kadai.
Add the cummin seeds (jeera) once the oil is hot. After that add the ginger-garlic paste
and the onions.
Fry the above till onions are cooked and then add the tomatoes and the dry masala along
with dhania jeera powder and chilli powder.
Keep frying till the tomatoes are cooked. Add the fried bhindis and salt to taste.
Top this dish with some chopped corriander.
Chilli Garlic Bhendi
Ingredients
fresh bindi 250 gms
green chillies grind 3 tsp
garlic grind 3 tsp
cooking oil 4 tsp
salt to taste
lime juice 1 tsp
Method
Clean and dry bindis.
Slit them from centre keeping the narrow end intact.
Mix together the ground Garlic, chilli, lime juice and salt
Stuff the bindis with small quantities of this mix
Grease the baking dish with 2 tsp of oil
Arrange the bindis on the baking dish
Brush with remaining oil and grill in a pre heated oven for 20 minutes at 270oC
Turn over the bindis and grill again for 10 minutes at 275oC.
Serve hot along with main dish
Dam ki Bhendi
Ingredients
lady's finger - 250 grams
red chili powder -1/2 tea spoon
coriander seed powder - 1/2 tea spoon (dhania powder)
ginger garlic paste - 1/2 tea spoon
turmeric powder - 1/4 tea spoon
coriander leaves - 4-6 sticks
green chili - 1-2 cut into small pieces
salt to taste
oil - 6-8 tea spoon
Method
Cut the Lady's finger into small pieces 1/2 inch size.
Put it in the non-stick pan with lid or in a small utensil with lid.
Put all the ingredients along with lady's finger and keep it on the very low flame. Then
cover it with lid.
After every 2 minutes shake the utensil or stir it slowly, bhendi should not stick to the
utensil.
Don't let the utensil or pan open. Cover it with the lid.
Then after 15-20 minutes, see whether the bhendi has become soft and oil leaves the pan.
Then remove it from the flame. Serve hot after 5-10 minutes
Dahi Bhendi
Ingredients
1/4 kilo of tender bhendi (okra)
oil to fry
1 cup of yogurt/thick curd
1/2 cup of butter milk
4-5 green chillies
Seasoning Agents:
2 pinches of asafoetida (commonly called as hing in hindi)
1 tsp of whole cumin seeds
1/2 tsp of mustard seeds
1/2 tsp of turmeric powder
1/2 tsp of red chilli powder
salt to taste
Method
Cut the Okra (circular wise) for about 3-4 mm thickness. Chop the green chillies.
Beat the yogurt/ curd and butter milk and add salt to taste along with chopped chillies.
Heat 30ml of edible oil in Kadai and add seasoning agents to it.
Wait till mustard seeds splutters, add okra and deep fry till they turn red.
Mix with turmeric and chilly powder with fried okra. Cool this for 5-7 minutes.
Soak the okra with the beaten yogurt mixture for 15 min.
Serve along with Chapati are can be used as a side dish.
Microwave Bhendi
Ingredients
bhendi (okra) cut into 1/2" slices 1/2 kg or 1 lb
salt 1 tsp or to taste
chilli powder 1/2 tsp or to taste
ajwain 1/2 tsp
mustard seeds 1/2 tsp
urad dal (white split) 1 tsp
hing (asafoetida) 1/2 tsp
turmeric powder 1/2 tsp
oil 2 tsp
Method
Place the cut okra in a single layer on a microwave-safe plate and cook on 'high'
uncovered for 4 minutes.
If necessary cook the okra in two or three lots. No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour
is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the
cooked bhendi/okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple of
minutes till the masalas are well absorbed.
Okra Kootu
Ingredients
okra-15/20
tamarind-small lemon size
tur dal-2/3 tbsps
red chillies-5
bengal gram dal-1 tsp
urad dal-1 tsp
asafoetida
coconut powder- 2/3 tbsps
jagerry-1 tsp
salt to taste
oil -2/3 tbsps
mustard
coriander leaves
Method
Cut okra into small pieces. Heat oil in a pan and fry red chillies, bengal gram dal, urad
dal, asafoetida.
Grind them with coconut. Heat some more oil, splutter mustard and add okra to it.
Fry the okra till it is not sticky. Take 1 1/2 cups of tamarind juice.
Put the fried okra into the tamarind juice along with the ground coconut paste, salt and
jagerry.
Pressure cook along with Rice, dal, etc. After taking out, mix required quantity of dal.
Heat it again so that the kootu will get required consistancy.
Garnish with coriander leaves.
Okra (Bhindi)
Ingredients
okra (bhindi)- 250 gms
besan flour - 2 tsp
oil - 2 tsp
lemon juice -3 tsp
ajwain - 1 tsp
garam masala- 1 tsp
red chillies - as per taste
salt - as per taste
Method
Cut bhindis in two halves longitudinally, mix besan, salt, ajwain, lemon juice, chillies, &
garam masala.
Put all this mixture on bhindis & mix them together.
Leave this for 15 minutes.
Heat oil in a fry pan, fry bhindis in it on medium heat till done.
Serve with Chappatis or Naan.
Bhindi in Y Yoghurt oghurt
Ingredients
1 lb. bhindi
4 tbsp oil
3 green thai chilies
1 tsp. onion seeds (kala jeera) optional
2 spring onions (leaks) chopped in rings 1 big red onion very finely chopped
1/2 tsp. turmeric powder
2 tbsp grated coconut
4 tbsp coriander leaves as garnish
salt to taste.
Method
Wash, dry and cut bhindi into two or three pieces each.
Fry bhindi separately in a heavy saucepan in oil, add salt and keep aside.
Fry in another sauce pan green chilly for about 30 sec, add green onion, onion seeds
and then regular onion.
After onion is cooked, add tomato slices, turmeric, coconut and then yogurt (always beat
yogurt before adding).
Mix all the above ingredients together and add fried bhindi and cook in slow heat for 2
minutes.
Garnish with coriander leaves .
Bharwa Bhindi
Ingredients
bhindi (ladies finger) 250 gms
jeera 1 tbsp
garam masala 1 tbsp
oil 2-3 tbsp
For Filling:
turmeric powder 1/2 tbsp
coriander powder 1 tbsp
red chilli powder 1/2 tbsp
saunf 1 tbsp
salt 1 tbsp
Method
Wash Bhindis and make them dry.
Remove the caps and make slit in all Bhindis lengthwise from top to bottom.
Mix all the ingredients of filling.
Fill this fillng in Bhindis very carefully so that it does not come out from Bhindis.
Now put 2-3 table spoon of oil in the pan.
Put jeera, when it splits, put the rest of the filling.
Now put stuffed Bhindis and cover it.
After 5-10 min when it get cooked put Garam masala on top of it.
Serve hot with Chapatis.
Bhindi in T Tomato omato - Onion
Ingredients
bhindi (lady finger) - 500 gms.
tomato - 2 (tomato puree can also be used - 2 tbsp - concentrated)
onion - 1 large sized
cooking oil - 4 tbsp
mustard seeds, jeera , fennel (saunf), turmeric - 1/4 tsp. each
chilli powder - depending on the spiciness required
salt to taste
coriander leaves to garnish
Method
Cut bhindi into small round slices and fry in 3 tsp. of oil.
Heat 1 tbsp. of oil, add mustard, jeera, fennel, & turmeric and fry till the seeds begin to
crackle.
Add this to the fried bhindi.
Grind tomatoes and onion to a smooth paste, add this to the above.
Add chilli powder, salt & cook for 3-4 mins.
Add 1 cup of water, cover and cook again for 5 mins.
Garnish with coriander, serve hot.
Bhindi Gojju
Ingredients
bhindi (okra) cut into thin long pieces
mustard - half teaspoon
urad dal - half teaspoon
curry leaves
2 red chillies
2 green chillies cut into thin long pieces
For Grinding:
grated coconut - half cup
mustard seeds - 1 teaspoon
2 green chillies
curds
P.S: Do not use water
Method
Heat oil in a pan. Add mustard seeds, curry leaves, red chillies and urad dal to the hot oil.
When the mustard pops add the green chillies, bindi and fry them.
The bindi has to be well fried.
After the bindi is fried remove from the flame and add it to the ground masala.
It's ready to be served with Chapathi or Rice.
Punjabi Bhendi Masala
Ingredients
punjabi bhendi masala1 kg fresh bhendi (okra)
2 medium sized onions finely cut
1 large tomato cut into pieces
1 tsp ginger paste
2 tsp coriander powder
1 tsp turmeric powder
3 tsp red chili powder
1 tsp jeera seeds
coriander leaves washed & finely cut
3 tbsp oil
salt as per taste
Method
Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces. Make a slit in each of
the pieces so the masala gets applied. Heat oil in kadai, add jeera seeds.
Then add the cut onion and fry for some time till they become golden brown. Then add the
tomato pieces and let them cook.
Add ginger paste and coriander powder and fry for a minute.
Add turmeric powder, red chili powder, mix it. This should become homogeneus mixture
which leaves out the oil.
Add the okra pieces to the mixture and apply the masala properly and let it cook on
medium flame while stirring in between so that it does not stick to the kadai.
This may take 10 minutes. Add salt and garnish with coriander leaves.
Haree Bharee Bhindi
Ingredients
1/2 pound fresh bhindee/okra
1 1/2 cups fresh, cleaned and chopped corriander leaves
1/2 cup coconut powder
2 tsp of finely chopped green chillies
1 small piece of ginger finely chopped
5 tsp of corriander powder
oil to shallow fry
salt to taste
Method
Clean and dry bindis. Slit them from centre keeping the narrow end intact.
Mix together the corriander leaves, coconut powder, corriander powder, green chillies,
ginger and salt (for the mixture only).
Stuff the bindis with small quantities of this mix.
Heat oil (around 6-7 tbsp) in a wok or kadai and put all the bhindees slowly.
Sprinkle little salt. Cook on a medium flame.
Once half cooked sprinkle the leftover of the mix and cook for 10 min. more.
Do not stir too often. Garnish it with coconut powder.
Okra - Dry Sabji
Ingredients
okra - 1 pound, cut into thin pieces, breadthwise.
1 large onion - cut in thin strips (lacchedar)
2-3 chillies - cut in small pieces
seasoning - half teaspoon each of mustard seeds, urad dal and chana dal.
garam masala - 1/4 teaspoon
oil for frying - 4 tablespoons
salt and turmeric - per taste.
Method
Heat some oil in a skillet and when it is hot, add the mustard seeds.
When they splutter, add the chana dal and urad dal. Fry till they are golden brown.
Lower the heat or the seasoning will burn. Add the onions and saute till they are
translucent.
Add the okra, chillies, some salt and turmeric powder. Saute on low heat.
Continue frying till the okra is well fried and is no longer sticky.
At this point, the masala should look red.
Turn off the heat and sprinkle some garam masala on the sabji, cover.
Serve hot with Rice or Chapattis.
Kur Kur Bendhi
Ingredients
10 bendhi (okra)
1/2 teaspoon of ginger paste
1/2 teaspoon of garlic paste
1/2 teaspoon of red chilli powder
1/2 teaspoon of cream masala
1/2 tablespoon of corn flour
Method
Wash and dry the Bendhi.
Next, cut each bendhi into 4 picecs half inch length. (without breaking)
After you cut the bendhi, put them in a bowl and pour all the ingredients in and toss it.
Then defry it until it gets golden brown.
Masala Bhendi Fry
Ingredients
bhendi - 1/2 kg
coconut piece - 1 small, dry one would do
onions - 2 small ones
sesame seeds - 4 spoons
dhaniya powder - 2 spoons
garlic - 4 pieces
tamarind or vinegar - 1 small piece
red chilly powder, turmeric, oil to fry
salt - as per taste
coriander leaves.
Method
Wash the bhendi, clean it with a dry cloth till its totally dry.
Give strokes (don't cut) lengthwise and keep aside.
Fry ingredients #2 to #6 in a pan in a 1/2 spoon of oil.
Grind everything except bhendi....ofcourse. (Masala's ready!)
Stuff the masala carefully in the bhendi, make sure they don't split into two pieces.
Fry them in a pan with a spoon of oil (not much of it). Simmer the gas.
Put the lid and cook for 5 minutes till bhendi is tender.
Take off the lid and fry till brown and crispy.
Garnish with coriander leaves.
Bhindi Masala
Ingredients
lady fingers - 1/2 kg
onions - 1 or 2
oil - 2 spoons
jeera powder - 1 spoon
besan - 1 spoon
dhaniya powder 1 spoon
coriander powder -1/2 spoon (this is an optional ingredient)
chilly powder
salt
Method
Cut onions and fry them in a kadi with 2 spoons of oil till they turn brown.
Slit bindi (lady finger) into to long pieces and add them into the kadi and fry them till they
are 1/2 cooked.
Add salt and keep the lid and let it cook for 2 minutes.
When it is cooked add chilly powder and stir it. (Be careful or else the vegetable will
become over cooked)
Dry roast all the jeera,dhainaya,besan powders and add them into the cooked curry and
stir it and leave it for some time.
The excess water will be absorbed by these powders.
Garnish it with coriander leaves and serve it hot.
Coconut and Bendhi Fry
Ingredients
bendi
coconut half cup
chilli powder according to taste
salt according to taste
cashew few (optional)
oil to fry
Method
First wash the bendi and spread it on a paper so that it's dried. Cut them into small slices
(round).
Keep oil in kadai and deep-fry them till they become crispy.
Next deep-fry coconut also same way till they turn golden brown.
Next deep-fry cashew nuts and add them to bendi and coconut.
Heat 1 tsp. of oil in pan, add mustard when oil is heated.
Then add ch anna dhal and urud dhal for seasoning.
Then add above mixture, salt and chilli powder and mix properly.
Heat it for some time till raw smell of chilli powder is gone.
Note: You can use iron mesh or jallari.
Crispy Bhendi
Ingredients
200 gms bhendi
1/2 cup cornflour
1/2 cup besan
1 1/2 tsp chilli powder
1/2 tsp haldi powder
1/2 tsp chaat masala
1 tsp pepper powder
oil to fry and salt to taste
Method
Slit bhendis in the centre.
Mix salt, pepper powder and apply it to the bendi.Mix besan, cornflour, chilli powder and
hing (optional), salt then add water and mix to make a thick batter like pakoras.
Heat oil, dip each bhindi and deep fry till crisp.
Sprinkle chaat masala over the fried bhendi and serve as a snack or a side dish with rice
and dal.
Bhendi Curry
Ingredients
10 chopped bhendi
1 chopped onion
2 green pepper of medium hot (depends on taste)
1/2 inch ginger
salt (depends on taste)
1/2 tsp oil
little jeera, and mustard seeds
Method
Make a paste of green pepper, ginger, and salt. Keep it ready to add in the curry later.
Take oil in pan and heat it.
Put mustard seeds and jeera, after a few seconds add onions and bhendi and keep fry
until bhendi get soft.
If required then add 1/2 tsp oil extra and let it to fry.
Add paste of green pepper, ginger and salt and fry it for a few more minutes.
If required, then add grated copra.
Now, it is ready to serve hot bhendi curry alongwith chappati or rice.
Bhareli Bhendi
Ingredients
10-12 lady's fingers (okra)
2 table spoon gram flour
red chilly powder (according to your taste)
pinch of turmeric powder.
pinch of garam masala
salt to taste
oil (2 tablespoon) for mixture and 4-5 tablespoon for frying.
Method
Wash and wipe okra. Cut vertically in such a way that it is not separated!
Now mix gram flour, chilly powder, salt, turmeric and garam masala.
Add oil to this mixture, and mix thorougly all the ingredients once again.
Now in the vertical slot of okra, take mixture and fill it in the gap.
In same way fill all the bhendi's. After doing it take oil in pan for frying.
Heat the oil and add okra to it. Cook for 15 minutes.
Serve hot with rice or chapati.
Bhindi Fry
Ingredients
bhindi - 250 gm
onion (meduim) - 1
tomatoes (meduim) - 2
chilli powder - 1 1/2 tsp.
turmeric powder - 1/2 tsp.
curry leaves - 1 stalk
salt - as desired
oil - 2 tbsp.
Method
Cut the bhindi ino bite size pieces. Finely chop the onions and tomatoes separately.
Heat oil in a heavy bottomed kadai or deep frying pan and saute the onion and curry
leaves till golden.
Add the chilli and turmeric powders and stir well for a minute, then put in the chopped
bhindi, stir, cover and cook till they are almost cooked.
Now add salt and tomatoes and cook further till the tomatoes are pulpy and done.
Serve hot with chapathis or rice.
Bhindi Pachaddi
Ingredients
lady finger 300 gms (washed and cut into small pieces, 1/4 inch)
coconut 1/2 grated
mustard 3 teaspoons
green chilli 4
tamarind a small piece, size of lemon
curry leaves a small bunch
salt as per taste habits
turmeric powder 1/2 tea spoon
Method
Soak the tamarind in warm water for 10 minutes.
Squeeze the juice and remove the sediments.
Pour the tamarind juice on the lady fingers in a separate vessel till the vegetable gets
completely soaked.
Add salt and turmeric powder to it and put on low flame.
Put the grated coconut, mustard and green chillies into a mixer and grind into a thick
smooth paste.
Once the smell of tamarind disappears from the vessel that is kept on low flame, add the
coconut paste into it.
Generally it will take 15 to 20 minutes for the smell of tamarind to disappear.
Wash the mixer with a little water. Remove the vessel from flame when the cocunut paste
gets mixed well with the vegetable.
Add curry leaves and serve.
Maryland Bhendi
Ingredients
5 fresh whole tender bhendi/okra
1 tomato, chopped
1 onion, chopped
1/2 tablespoon ginger cut in thin slices
vinegar
Method
Cut the bhendi/okra at both the ends. Choose these bhendi/okra from an organic store or
a farmers market.
Cook bhendi/okra with a small amount of water until tender (6 mins is my caluclated time).
If you overcook it gets sticky and mushy - mix it with rice and have a meal with it.
Drain with a coalander. Put them in layer in glass dish or micro oven dish.
Pour vinegar over the bjendi/okra and marinate in refrigerator 4 hours.
Drain out all the vinegar and water. Arrange bhendi/okra in serving dish.
Spread hopped tomatoes, onions, and ginger. Use the microoven and put in for 1 minute.
Bhindi in Sarson and Posto
Ingredients
1/2 kg bindi
2 tablespoons brown mustard seeds
2 tablespoons posto seeds
1 teaspoon haldi
few green chillies
salt to taste
Method
First wash the bindi and but into small pieces.
Make a paste of the mustard and posto seeds and keep aside for a few minutes.
Heat the oil in a pan.
Add the gree chillies and the bhindi for a few minutes.
Then add the haldi and salt.
Add the paste and a bit of water and cover the pan for ten minutes.
Check to see if the bhindi is soft and then remove from the gas.
Bhindi Bhaji
Ingredients
2 large onions
175 grams ghee
4 cloves garlic
pinch of black pepper
2 teaspoon ground coriander
1/2 teaspoon turmeric
450 grams fresh bhindi
100 grams canned tomatoes
1 teaspoon fresh mint, chopped
1/2 teaspoon garam masala
fresh mint to garnish (optional)
salt to taste
Method
Slice one onion and fry in the ghee in a heavy-based pan. Blend the remaining onion and
the garlic in a blender with the black pepper,salt,tumeric and coriander.
Add this mixture to the onions and cook on a medium heat for 5 minutes. Meanwhile,
prepare the bindi.
• Chop off the top and tail of each lady finger. Cut them into about 1 cm piece. Add the
bindi to the spices.
Stir carefully, so that they are not crushed or mashed. Cover the pan with the lid and cook
over a very low heat for about 20 minutes.
Add the tomatoes, the mint and the garam masala. The bhindi will be quite soft by now so
it is even more important to be careful when stirring in these ingredients.
Simmer for 5-9 minutes.
Serve garnish with fresh mint if you like.
Microwave Bhendi Masala
Ingredients
half a kg of ladies finger
2 table spoon dhania powder
2 tomatoes
1 table spoon jeera powder
curry leaves
half tsp garam masala powder
pinch of haldi
2 tsp chilly powder
one big onion
Method
Chop the onion in to thin slices, put it in a bowl, to that add dhania powder, jeera powder,
haldi, chilli powder, garam masala powder, haldi, salt and sugar, and put one big table
spoon of oil into it, and mix well , keep it aside.
Cut the ladies finger lengthwise (one inch pieces), put 2 tblespoon of oil in a big kadai, fry
the ladies finger init, add a little bit of amchun powder or tamarind powder and fry well,
take out and keep it aside, In the same kadai put the above mixed onions , and fry for just
2 mins, then add finely chooped tomatoes and fry and mix the bhendi into it, mix well, put
some salt, then put the whole mix in to a microwavable dish, and microwave it for about 1
to 2 mins, take out, and garnish with onion rings and coriander leaves, serve either with
chapathi, or poori or can be eaten with white rice, (Note: instead of using tomatoes, u can
use the tomato puree. It will be gravy form of bhendi masala)
salt
half tsp sugar
one tsp oil
For Garnishing
half onion
and coriander leaves
Bhindi Palleli
Ingredients
250 gm ladies fingers (bhindi)
2 large sized onions
50 gm groundnuts (dry roasted and cleaned)
1 tablespoon of veg. oil to fry
1 spoon jeera
6 green chillies slit cut
turmeric powder quarter spoon
sabzi masala 1 teaspoon
besan two tablespoonfuls
salt to taste
Method
Wash and clean bhindi and dry with a soft cloth.
Cut them into fine rounds.
Fine chop the onions and slit cut the green chillies.
In a thick vessel, pour the oil.
When it is hot add groundnuts and cut chillies.
When done add jeera, turmeric powder, salt and onions.
When onions are light brown then add cut ladies fingers.
Do it on high flame and keep stirring frequently.
When done crisply, add sabzi masala and sprinkle besan and turn off the flame.
Stir it for a couple of times and serve hot with parathas, rotis or with hot rice.
Crunchy Okra
Ingredients
okra ( lady's finger) - 8
besan (gram flour) - 2 tablespoons
ajwain (carom seeds) - 1/2 tablespoon
ginger - 1/2 inch piece (for the garnish)
pinch of turmeric
pinch of chili powder
salt to taste
Method
Select small okra for this recipe. Wash the okra, and cut off the stem ends.
Slit each okra length-wise in half, and then slit the halves again.
So for each okra you should have 4 pieces slit length-wise.
Sprinkle the besan, ajwain, salt, turmeric and chili powder over the okra pieces. Mix well.
Julienne the ginger (cut the ginger into small thin matchstick pieces).
Heat oil in a kadai or wok. Deep fry the okra in batches till golden brown.
Drain and keep aside on serving dish.
Deep fry the ginger pieces till golden brown.
Garnish the okra with the ginger.
Serve hot!

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KRIYA BABAJI

Who is Kriya Babaji?
Kriya Babaji is the Great Himalayan Master of Masters who has lived through the centuries, having been borne more than 1700 years ago. Babaji is an Avatar of Muruga and the source and fountainhead of all forms of Kriya Tantra Yoga.
"Meditation on the manifest obtains a clearly different object than meditation on the unmanifest...(but)...He who knows the impersonal God and the personal God as one, overcomes death through the impersonal and obtains immortality through the personal."
Ishavasya Upanishad
He is seen and recognized by those he chooses. Although he has appeared in many forms over the centuries he consistently manifests as a timeless youth. His black hair is aflame with copper-golden rays and his well toned body reflects that of an athletic sixteen. His dark eyes, awash with love, penetrate the soul. His countenance surrounded with authority and mystery. He is known as the great yogi, the youth of sixteen summers.
Babaji and Mataji work on the subtle planes, even during sleep, assisting spiritual pilgrims both consciously and subconsciously. Sometimes they can appear inwardly to bless a struggling sadhak with pranayam techniques and other powerful Kriyas. On rare occasions they are seen in luminous physical bodies as well.
Those who accept the immortality and omnipotence of God can hardly deny the possibility of that consciousness manifesting on the physical plane with the same attributes. Such a perfected being is a MahaSiddha, an avatar. In spite of an occasional misinformed utterance of a Nattering Naysayer, Babaji is still accessible ON THE PHYSICAL PLANE for those who seek him and he has promised to remain through this age. The fact that he doesn't appear flippantly should not surprise sincere sadhaks. He is committed to serving humanity now and during the coming age. This is his pledge to Mataji, his tantric shakti, and to all humanity. Yogiar used to say, "Egoistic doubting Thomas’ have every right to acknowledge that they have not seen him, if that be so. They have no right to suggest that because they have not seen him he does not exist." A more truthful response would be, "I don't know!"
Gautama Buddha manifested to serve and uplift the east; Christ manifested to serve and uplift the west. The advent of Babaji and Mataji will harmonize both. Babaji is none other than the second advent, Kalki, and the very personification of Buddha Maiytreya.
Babaji’s Life Story
Many other fascinating details about the obscure life of Babaji were revealed by the great Kriya Master in a darshan given to the late Acharya Neelakantan during 1952. Babaji revealed that he was born to a brahman family under the star (nakshatra) rohini of the gotra wadala in what is today the seaport town of Parangipetti, India, on Thursday, November 30th, in the year 203 AD on the full moon day of Kartikaa (November-December). This seaport village of his birth was then known as Sweethanathapuram. The main temple within the village is now Kumaraswami but once housed the Sweethanatha lingam, mentioned by one of the shaivite saints and considered one of the original 108 shaivite shrines in India.
While still a youth, the Master was kidnapped and taken north by sea to Dacca. Through dramatic circumstances he was released and migrated to Benares where he ultimately shone as a Sanskrit scholar of eminence. Discontent with this early success and destined for a greater end, he sailed by boat to the powerful shrine of Katirgama on the southern coast of Lanka. There, he received inspirational guidance from the great siddha Bogar and accepted the challenge of attaining this loftiest of mystic goals. For 18 months, he plunged into meditation and came to understand and appreciate the state of soruba samadhi (the descent of the divinity into the physical plane).
Following the inner call, he wandered through South India, ultimately attaining the grace of initiation into Kundalini Yoga by Siddha Agasthiyar at falls of Kutralam. Kutralam is one of sixty-four Tantric Shakti Peetams (shakti shrines).
Babaji then retired into a lonely Himalayan cave and remained absorbed in intensive yogic sadhana for years at a stretch, finally to emerge with the physical glow of the immortal divine fire.
"The breath that arose 12 matras long if you control and absorb within well may you live a thousand years of land and sea; the body, perishes not."
Thirumandiram v722
Babaji made his own contributions to the raja Yoga nucleus given by sage Agasthiyar, and has retained his form through the centuries "tapping" many, granting vital visions to some, speaking to a few, and materializing to give physical darshan to His saintly chosen.
Babaji's grace of Kriya shakti began a new cycle during 1944, subsequent to intensive tapas performed by the great Himalayan master Babaji in an Australian cave. A number of persons have incarnated subsequently with the responsibility of carrying forward his work.
Who is this great mysterious yogi who cannot be reduced to a rule?
Lahiri saw him as an incarnation of Krishna. Yogi Ramaiah maintained that he and Muruga, the Dravidian Lord of beauty, were one and the same. The disciples of the great Harikan Baba recognized him as an avatar of Shiva. Still other Kriya yogis have identified him with Kali or Christ. Like the cosmic Lord, he manifests in the energy held dear by the devotee. The stellar star of his attainment is impossible for the mortal mind to comprehend. He is both multicultural and multi-linguistic and yet demonstrates a freedom from these conditions as well. Every aspect of his remarkable life reflects this freedom. Miraculous stories of his life include the ability to appear and disappear at will.
It is clear that Babaji has generally taken a dim view of organized religion.
Babaji has spent more than a millennium working out of the spotlight of public glare. For centuries He even instructed his disciples not to reveal his identity. Proselytizing is not part of the Kriya Yoga tradition. People are led only when they are ready, and in most cases, that takes lifetimes of preparation.
As Lahiri Mahasaya has said, "let the message of Kriya be wafted like the fragrance of a flower." Alas, few have followed this noble and great ideal. Organizations may disempower members as often as they empower them. Said Babaji to Acharya Neelakantan in 1952:
"Listen My child, you should not and cannot fail to be aware of that empowerment which is yourself - nearer to your heart. Cultivate that awareness. Be always in your own company and enjoy it. There is no society, club, institution, association, general body, or governing body to go and join... you rule in and out - “absolutely.” Organizations and clubs are fine for support groups. A spiritual lion needs no props. So cut the Gordian knot [1]!”
As Kahlil Gibran has aptly said, "Alone and without its nest must the eagle fly across the face of the sun.”
[1] The Gordian knot is, among other things, a reference to the root grantha knot of the subtle spinal regions long associated with structure and structured spiritual life.
How old is Babaji's form?
A contemporary Kriya Yogi, Swami Satyeswarananda records that when the question was put to Babaji by Kriya Amman Pranavananda he indicated that his age was going on four kalpa. "What is a kalpa", asked Pranavananda." "It depends," replied Babaji, "on your calculation...a kalpa by some...is 125 years...by others several hundred." Thus Babaji revealed his ancient origins without specifics. It has been widely known in Kriya circles that Babaji was the jnana guru of Adi Shankaracharaya, one of the greatest exponents of Advaita vedantic Yoga who lived from the years 788 until 820 AD. This is strong evidence that the latter kalpa calculation is the relevant one.
The great sage Vivekananda...
...explained that just as there is a point between the vegetable kingdom and the animal kingdom where it is very difficult to determine whether a particular cellular structure is vegetable or animal, so also there is a stage between the man-world and god-world where it is extremely hard to say whether a person is a man or a god. High in the remote rocky mountain crags of the Kumoan Himalayas the eternal Babaji lives today, as he has for millennia, retaining his physical form only for the benefit of humanity. The circumstances surrounding Babaji are certainly God-like.
Those who descend from the celestial realm (avatars) often bring with them outward signs of their inward freedom. Certainly, there have been others who cast no shadow or footprint. There are others as well who have breathed life into a corpse or instantly moved through time and space with impunity. There have been others too, who lived without food or drink, who walked upon water, or moved upon air. But few are they whose physical form, manifesting the golden light of immortality, decays not. And few are they who can move through the physical world fully active and yet with breathing stilled. And of those few, Babaji reigns supreme. He is the great avatar of Vedanta and Siddhantha. He is at the headwaters of all the sacred tributaries of Yoga and Tantra.
The Tamil Tantric, Rudranath Giri...
...has revealed that Babaji is the avatar of great sacrifice for the emerging golden age of Kriya and that his glorious Shakti, taking form as Bhairavi, has propagated the Vama Marg tantric path as well, for the benefit and spiritual growth of all humanity. For Babaji and Mataji, a hundred years is but a day. They have always worked quietly behind the scenes. Thousands of world and spiritual leaders are influenced by their "tappings", although most in an unconscious way. They seek absolutely no acknowledgment as guides many toward spriritual awakening. They work on all planes and are literally "a bridge for those who seek the farther shore". Over the years, pilgrims from dozens of "mystery paths" seemingly far removed from Kriya Tantra Yoga in the more traditional sense, have related to the author their blessings and experiences received from Babaji and Mataji. A self professed "astral traveler" from Eckankar described with obvious devotion how Babaji rescued her from great distress as she was caught in an energy chasm. Using his infinite sadhana shakti, he literally laid his expanded body across the chasm as a bridge for her to cross. A deep soulful echo then resounded through her consciousness, "Through My Grace, you cross."
Madam Blavatsky...
...founder of the Theosophical Society in 1888 described Babaji in her great treatise, the Secret Doctrine, as follows, "It is He who changes form, yet remains ever the same, and it is He, again, who holds spiritual sway over the initiated adepts throughout the world. He is, as said, the nameless one who has so many names and yet, whose names and very nature are unknown. He is THE INITIATOR, called the GREAT SACRIFICE for sitting at the threshold of Light, He looks into it from within the circle of darkness which He will not cross, nor will He quit His post until the last day of this life-cycle. Why does the solitary watcher remain at His self chosen post? Why does He sit by the fountain of primeval wisdom, of which He drinks no longer, for He has naught to learn which He does not know - aye, neither on this earth nor in its heaven? Because the lonely sore-footed pilgrims, on their journey back to their home, are never sure to the last moment of not losing their way, in this limitless desert of illusion and matter called earth-life. Because He would show the way to that region of freedom and light from which He is a voluntary exile himself, to every prisoner who has succeeded in liberating himself from the bonds of flesh and illusion. Because, in short, He has sacrificed Himself for the sake of mankind, though but few elect may profit by the great sacrifice."
Sri Aurobindo and Ramalinga Swami...
...outlined the process of immortalizing the physical frame in their poems, songs, and writings. Like Babaji, Ramalinga Swami had no shadow or footprint. Not wishing to draw attention to himself he generally wore his upper garment extended as a hood thus casting a human-like shadow where none ad been. The Siddhantha tradition is a means for pilgrims to traverse that path toward immortality with consistent application of the Tantric Kriyas. These ancient and powerful keys will open the locks in the mystery of the great transformation. Babaji does not remain for his own pleasure, but as a stellar example of that which can be achieved through selfless yearning, dedicated effort without expectation of reward, and divine grace. He exhorts us not to be satisfied with the darshan bliss of others but to manifest and celebrate the joy of our own divinity through his yogic keys.
One of the most profound and accurate expressions of the Kriya energy is experienced by absorption through mantra into silence. Those who "channel" Babaji and Mataji through lectures and words are limited to manifesting a minute portion of his external energy. If they practice Yoga to clear the refuse of accumulated lifetimes their channeling will ultimately be expressed in an empowered profound silence (mouna Yoga) and that silence will serve advanced souls more usefully than discourses to the point of nausea. One self described "channel" who unfortunately collected money for her "service" was surprised when her attempts to "channel" Babaji ended in silence. It did not surprise devotees of Babaji. Babaji lives in silence--breaking it only rarely and briefly for the benefit of devotees. He also lives in ALL devotees and expects them ALL to grow into conscious channels without dramatics for the benefit of humanity and without egoism or materialism. When old souls gather together it is to do sadhana so each can benefit from the satsang energy.
Yogi Ramaiah
described his own experiences with Babaji in a series of audio tapes which he gave the author some years ago with an assignment about them. Yogi Ramaiah referred to the tapes as "Babaji stories." In a general sense, he did not foster such "grandmother tales" as he called them, preferring that sadhaks rely more on their own experiences, rather than trying to digest the meals of others, no matter how sumptuous the original ingredients. Nevertheless, the author is grateful to Babaji for having enabled some of these fascinating details to find an outlet to sincere souls through this book.
Babaji expresses himself through the various teachers of Kriya; past, present, and future. No one will ever monopolize the great fountainhead of Kriya. Yogiar once related the story of his initial contact with Babaji. After completing advanced degree work at Madras University, he was formulating plans to work on his Ph.D. in America, but was stricken with bone tuberculosis and given an "incurable" prognosis by his attending physicians and even a specialist from London. He was crushed and quickly lost all motivation to live. Is it not strange how we must sometimes sink to the depths of despair before rising to the zenith of fulfillment?
At the climax of Yogiar’s suicide attempt, Babaji reversed his fate dramatically with the clear inner command and spiritual mandate with the sweet words: "Live to realize God"! From that moment, every action of Yogiar was compelled to be an action dedicated to the cause of truth. He made wise use of his extended convalescence to plunge deeply into years of intense pranayam, meditation, and other yogic techniques (tapas).
The great master took charge of his training working both directly and through a number of subsidiary teachers (upa gurus) including Omkara Swami and Yogi Prasananda Guru, one of the earliest devotees of Ramana Maharishi and a profound yogi in his own right. In 1952, when the purpose of the illness had been served, friends and family alike were taken aback by the Yogi's abrupt and miraculous recovery brought on during a vision of Satguru Babaji. Babaji had thus set the stage for a further advance of his divine work. Teachers and books may come and go, but Babaji’s work goes on forever.
Says Lord Krishna in the Gita, "of one thousand, one seeks me - of one thousand who seeks me, one finds me." The battleground of spiritual life is littered with the corpses of those who could not at once reach the higher states. Despair not beloved reader, for every fall in our journey to the light can be a stepping stone toward success in the future; not one grain of effort will be lost in the process of spiritual evolution, for we shall return to complete that which has been our central task for eons; so to what end finds the yogic aspirant who falls short of the inner bliss? Thiramoolar answers thus...
"He will in this world take refuge again,
And by Lords grace resume Yoga in practice continual
And thus complete the undertaking unfinished."
Thirumandiram V 1903

Babaji Consciousness
The goal of vedic Tantra, as enumerated earlier, is the mergence of the individual soul with the cosmic soul. This consciousness is reflected by Christ in the statement, "I AND THE FATHER ARE ONE". In this lofty state, the breathing stops and body metabolism is supported by a tremendous influx of electromagnetic energy received from the cosmic source. This blissful inner reality is to be experienced and not expressed, since so much is lost in the expression. And yet the intellect seeks to digest this dynamic experience and the psychic being can draw great strength and growth from meditation on its promise. The Siddhas and avatars who have brought this divine consciousness into the lower planes experience it with simultaneous awareness and control of the mental and physical bodies as well.
During just such circum- stances, on 26 September, 1952, Babaji articulated an absolutely hair- raising, bliss evoking description of who, indeed, he is. The Master spoke as follows, as recorded verbatim by V.T. Neelakantan:
“I am existance-knowledge -bliss absolute. I am that by very nature. I cannot be anything else but that as I am that alone without a beginning and an end. It is my real innate nature. I am the absolute and supreme Self, both within and without the finitude. I am truth, eternal and everlasting. I am the only one, all in myself: None exist save I, in and through all that exists. I am ever all‑existence itself. I am the changeless one in the midst of all changes. I am the formless in all forms...I am the living ocean of ecstasy that rages wild and surges and storms and levels down the earth and heavens. I send such continuous wave after wave of inarticulate ecstasy into the world drowning deep and scattering all its thoughts and cares. I beat in every breast, see in every eye, throb in every pulse, smile in every flower, shine in the lightning and roar in the thunder. I flutter in the leaves, I hiss in the winds, and I roll in the surging seas. I am the wisdom of the wise, the strength of the strong, the heroism of the heroic. I am the very life of infinity, both within and without. I am the one in all and the all in one. I am the impersonal personality of the whole universe. What can make me afraid? I care not for natures laws. DEATH IS A JOKE TO ME AND I AM THE DEATH OF DEATH. I am the infinite, the eternal, and the immortal Self. Me no fire can burn, no water dissolve, no air dry, and no sword pierce. I am that supreme self before whose magnitude the suns and moons and all their systems appear as insignificant specks in the ocean and before whose glory space melts away into nothingness, time vanishes into non‑existence, and causation dwindles into emptiness. Ranging beyond names and forms, passing free into woods and forests, mountains and rivers, into day and night, clouds and stars, passing free into men and women, animals and angels, as the Self of each and all am I. Truth flows from me just as light radiates from the sun and fragrance emanates from a flower...I am the transcendental bliss, the absolute intelligence, the supreme synthesis of consciousness that shines in the shrine of every heart. I am the immutable and indescribable Atman, the dynamic principle of existence and the infinite ocean of everlasting glee."
KRIYA BABAJI

TAMIL NUMBERS

௧ = 1
௨ = 2
௩ = 3
௪ = 4
௫ = 5
௬ = 6
௭ = 7
௮ = 8
௯ = 9
௰ = 10
௰௧ = 11
௰௨ = 12
௰௩ = 13
௰௪ = 14
- 2 -
௰௫ = 15
௰௬ = 16
௰௭ = 17
௰௮ = 18
௰௯ = 19
௨௰ = 20
௱ = 100
௨௱ = 200
௩௱ = 300
௱௫௰௬ = 156
௲ = 1000
௲௧ = 1001
௲௪௰ = 1040
௮௲ = 8000
௰௲ = 10,000
௭௰௲ = 70,000
௯௰௲ = 90,000
௱௲ = 100,000 (lakh)
௮௱௲ = 800,000
௰௱௲ = 1,000,000 (10 lakhs)
௯௰௱௲ = 9,000,000
௱௱௲ = 10,000,000 (crore)
௰௱௱௲ = 100,000,000 (10 crore)
௱௱௱௲ = 1,000,000,000 (100 crore)
௲௱௱௲ = 10,000,000,000 (thousand crore)
௰௲௱௱௲ = 100,000,000,000 (10 thousand crore)
௱௲௱௱௲ = 1,000,000,000,000 (lakh crore)
௱௱௲௱௱௲ = 100,000,000,000,000 (crore crore)