Stir fry Bhindi

Bhindi Fry

I have not found anybody so far, who has a reluctance for the simple “Ghar ka Khana”, the home made food. The “Ghar ka Khana” is something, everyone staying away from home, be it a student, a working professional, a  bachelor or anyone, misses so much. For them, a easy non fussy meal of Daal-rice or chapati-sabjee is heavenly. These take care of taste without looking down at the health. My bachelorhood days were filled with these 2 combi usually. And one of my fav was simple bhindi, fried with few spices coupled with Chapati. Luckily, Mahi loves to savour Bhindi. A small  bowl of BHINNI is all what she needs in lunch. Chapati or no chapati…she decides after finishingSmile.

Bhindi Fry

Time: 30 mins or even less.

Serves: 3

Ingredients:

  • 1/2 kg lady’s fingers / Bhindi / Okra
  • 2 big onions, finely chopped
  • 1.5 tsp. turmeric powder
  • 1 tsp. each of cumin seeds/ jeera+ small mustard seeds/ rai +white sesame seeds/ til (vary acc. to your preference)
  • 1 tsp. freshly crushed ginger-garlic (I prefer mortar and pestle way)
  • 1 tbsp. dry mango powder/ amchoor
  • 1 tbsp. coriander powder
  • salt per taste
  • coriander leaves for garnishing

Preparation:

  1. Wash bhindi 2 times until clean and then pat dry. Keep in air for sometime for drying completely. This helps remove slime.
  2. Chop the head and tail off. Cut into small pieces. Chop the onions finely.
  3. Heat oil in a nonstick pan. I prefer mustard oil with bhindi. They, together, create an immensely strong flavor, which I like alot.
  4. Splutter jeera, rai and til seeds. Add ginger garlic paste and chilies. Fry foe 30 sec. Add onions and fry them till light brown.
  5. Add bhindi and mix all the dry spices except salt. Mix well but gently not to break the bhindi pieces.
  6. Cook uncovered on a low-medium flame for 15 mins approx. Keep stirring in between. This will help remove the slime and roast bhindis too.
  7. Add salt and amchoor powder, mix well and cook uncovered for 2-3 more minutes until salt and amchoor mingle with the rest.
  8. Garnish with coriander leaves and serve with Chapati.
  9. Relish the simplicity.

Bhindi Fry

Notes:

To reduce slime:

Add salt towards the end of cooking. Pat dry the bhindis completely before chopping. Dry the chopped bhindi in air for sometime. Fry the onions until they turn light brown. READ of microwaving the chopped bhindis for a couple of minutes too.

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3 Comments

  1. Manu Kurup

     /  February 28, 2013

    Bhindi (Vendakkaya, in my language) is one of my favorite vegetables. Mom used to regularly send bhindi fry as part of my school lunch. Now that I am in exile, this post brought back memories from those days. Also, it made me scratch a mental note to demand bhindi fry when I go home next time.

    Reply
    • thanks 🙂 even a family fav too here…some likes it spicy…some likes it crispy…Mahi likes it in all ways…just bhindi…nothing else for the interruption…no chapati too

      And yeah…ask your mom to make it for you…Maa ke haath ka khana…nothing parallel to it 🙂

      Reply
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