Okra recipe | Bhindi recipe
Bhindi bhaji (dry vegetable of okra), this vegetable of Bhindi (Okra) is very simple and instant to make and can be served with roti or chapati as the main vegetable in everyday food. In this recipe (in the method) first Bhindi is cut into small pieces and later cooked with tomato and common Indian spices.
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
1 - When you buy Bhindi ( Okra) keep in mind that its size should be long, 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 1/2 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.