Bhindi or Okra is one of my most favorite vegetables. Whenever I go to the farmer's market I buy fresh green bhindi and always store it inside the fridge so that whenever I have to prepare something very quickly I could select this vegetable. It tastes best when served with soft chapati or roti. Not only that you may also enjoy it with rice also.
I learned this recipe from one of my Punjabi friend. Though I did few variations but I must say once you try this you will repeat this again and again.
The process is very simple and less time consuming.
Here is the entire process:
- Bhindi/Okra:1/2 kg ( 500 gm)
- Onion: 2 Large ( Finely Chopped)
- Ginger:1 tsp Paste
- Garlic:3/4 cloves (crushed, optional though)
- Tomato:2 (finely chopped)
- Green Chilli : 2/3 (chopped) (optional)
- Turmeric Powder:1 tsp.
- Red Chili Powder:1/2 tsp (adjust according to your taste)
- Coriander Powder:11/2 tsp.
- Amchur Powder/Chat Masala Powder:1 tsp.
- Garam Masala Powder:1/2 tsp.
- Kasoori Methi :1/2 tsp.
- Cumin Seeds:1 tsp.
- White /Mustard Oil:2-3 tbsp.
- Salt:As per Taste.
- Sugar:1/4 tsp.
- At first wash and pat dry the bhindi and trim the both ends and then cut into 1" pieces.
- Then heat 1 tbsp of oil in a cooking pan and add the bhindi and saute them in low to mediun heat for few minutes (10-12 minutes). Don't over fry them.Keep them aside.
- Now in the same pan add the rest of the oil and add the whole cumin seeds and let them sputter.
- Once they start to sputter add the chopped onion and the chopped green chilli.Cook it for 5/6 minutes or until the onions become translucent.
- Now add the chopped tomato and cook for few minutes until the tomatoes become little mushy.
- Add the ginger garlic paste and mix very well .
- Then add turmeric powder, salt, sugar, red chili powder, amchur or chat masala powder, coriander powder and kasuri methi. Mix thoroughly. Cook until the smell of the raw spices goes off. It will take 4-5 minutes.
- Now add the previously sauted bhindi or okra and mix with all the spices very well. *****Cover and cook until the oil start to release from sides. Stir in between.
- Uncover after 8-10 minutes. Taste the seasoning. Add more salt or sugar if required. Cook another 3/4 muntes uncovered.
- Sprinkle garam masala powder ,cover for a minute and turn off the flame.
- Serve with roti or chapati.
****Tip: Making bhindi uncovered gives it the Bestest taste. So,nowadays I don't cover during cooking this dish . Try it and see the difference...!
Enjoy Your Food...!