Okra-Bhindi recipe
Today’s recipe is Okra-bhindi recipe, roasted okra, bhindi recipe, okra recipes fried, simple bhindi recipe, crispy bhindi fry recipe, ladyfinger recipe, bhendi recipe Marathi, healthy Bhindi recipe, Bhindi sabji recipe, Bhindi ki sabji, Bhendi chi bhaji, Okra (Bhindi) recipe is delicious and very easy to cook plus contains very few ingredients, which is why it is the perfect tiffin recipe for office and school lunchbox.
Okra-bhindi is diet rich vegetable, it can help to reduce a person’s chances of developing a range of health conditions, including obesity, diabetes, and cardiovascular disease.
Bhindi vegetable is very tasty and light and it is loved by adults as well as children and it is easily found everywhere. Okra is rich in vitamins A, C, B6 and is also rich in calcium and magnesium. Many types of delicious dishes are made from Bhindi (Okra) such as Masala Bhindi, stuffed Bhindi, Bhindi fry, crispy Bhindi, spicy Bhindi, Dahi bhindi, keema bhindi etc. Here we are telling you a very simple method of making Bhindi sabji (Bhaji) which is made daily in North India. you too can make Bhindi sabji and If you like our recipe then please comment in the comment box.
Few more Okra-bhindi recipes on the blog are:
Course: Main Dish
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 People
Okra-Bhindi recipe Video:
Ingredients:
1 cup – 200gms Bhindi (Okra) 1 inch chopped
½ cup – 1 medium size chopped onion
½ cup – 1 medium size chopped tomato
1 tablespoon – Red chilli powder
2 tablespoons – cooking oil
1 teaspoon – Garam masala
½ teaspoon – Turmeric powder
½ teaspoon – Coriander powder
1 tablespoon – chopped coriander leaves
½ teaspoon – Salt (as per taste)
4-5 nos. – Curry leaves (Kadi Patta)
½ teaspoon – Jeera (cumin seeds)
½ teaspoon – Mustard seeds
Method for preparing Okra-Bhindi recipe step by step photos:
1 – Wash the okra (bhindi) and wipe it dry with a cotton cloth. Cut the stalks of each okra into thin (1 cm) strips Or you can cut the okra into 1-inch oblique slices as you like.
2 – Now, heat 1 tablespoon of oil on a medium flame in a pan or kadhai and shallow fry Bhindi pieces for 2-3 minutes it will start changing its colour. Then remove the fried Bhindi from the kadhai and keep it aside.
3 – Further Heat 1 tablespoon oil on medium flame in a kadhai and add jeera, mustard seeds and curry leaves in it, when it starts crackling then add chopped onion and Saute it well until it turns light brown.
4 – Now add chopped tomatoes to it. Mix it well and cook for a minute.
5 – After a minute add salt, garam masala, turmeric powder and red chilli powder and combine it well. Allow it to cook till oil oozes out from it, it will take around only 2 minutes.
6 – Finally, add fried Bhindi to it, now mix it gently and cover the lid and lower the gas flame and cook it for 2-3 minutes more.
7 – After 3 minutes remove the lid and again mix it well and sprinkle chopped coriander leaves over it, and turn off the flame.
So, our Bhindi sabji is ready to serve.
Serve it with Chapaties, Jawar roti or even with bread slices also.
Notes:
1 – When you buy Bhindi ( Okra) keep in mind that they should belong, fresh-looking and dark green in colour. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in them.
2 – Note to avoid sliminess of okra:
Add ½ teaspoon of lemon juice to Bhendi while frying it. Due to this Bhendi doesn’t remain slimy (sticky).
3 – Bhindi (Okra) should be dry before you chop them. While chopping keeps cleaning the knife as soon as it gets sticky.
4 – While cooking Bhindi (Okra) stir only 2 or 3 times only. If you stir too many times, it gets more sticky.
5 – Make sure water that is collected under the lid doesn’t go into the pan when you open the lid. Water makes the Bhindi (Okra) sticky.
Okra recipe | Bhindi recipe
Ingredients
- 1 cup 200gms Bhindi (Okra) 1 inch chopped
- ½ cup 1 medium-size chopped onion
- ½ cup 1 medium-size chopped tomato
- 1 tablespoon Red chilli powder
- 2 tablespoon Cooking oil
- 1 teaspoon Garam masala
- ½ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- ½ teaspoon Salt (as per taste)
- 1 tablespoon Chopped coriander leaves
- ½ teaspoon Jeera (cumin seeds)
- ½ teaspoon Mustard seeds
- 4-5 nos. Curry leaves (Kadi patta)
Instructions
- Wash the okra (bhindi) and wipe it dry with a cotton cloth. Cut the stalks of each okra into thin (1 cm) strips Or you can cut the okra into 1-inch oblique slices as you like.
- Now, heat 1 tablespoon of oil on a medium flame in a pan or kadhai and shallow fry Bhindi pieces till they start changing their colour (around for 2-3 minutes). Then remove the fried Bhindi from the kadhai and keep it aside.
- Further Heat 1 tablespoon oil on medium flame in a kadhai and add jeera, mustard seeds and curry leaves in it, when it starts crackling then add chopped onion and Saute it well until it turns light brown.
- Now add chopped tomatoes to it. Mix it well and cook for a minute.
- After a minute add salt, garam masala, turmeric powder and red chilli powder and combine it well. Allow it to cook till oil oozes out from it, it will take around only 2 minutes.
- Finally, add fried Bhindi to it now mix it gently and cover the lid and lower the gas flame and cook it for 2-3 minutes more.
- After 3 minutes remove the lid and again mix it well and sprinkle chopped coriander leaves over it, and turn off the flame.
- So, our Bhindi sabji is ready to serve.Serve it with Chapaties, Jawar roti or even with bread slices also.
Notes
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