Personally I love bhindi in any forms, be it dry sabji or gravy or deep fried or in besan form or stuffed. I make this sabji once a week and my family too loves it
Most of the Indians, love bhindi, giving you this simple recipe made in onion-tomato base. You can enjoy this sabji with hot rotis. Here how it made:
For Sautéing Bhindi
- ▢2 tablespoons oil for frying the bhindi
- ▢250 grams bhindi (okra or lady finger)
For Making Bhindi Masala
- ▢1 tablespoon oil
- ▢1 medium size onion – chopped or ⅓ cup chopped onions
- ▢1 teaspoon ginger-garlic paste or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
- ▢2 medium size tomatoes – chopped or ¾ to 1 cup chopped tomatoes
- ▢1 teaspoon coriander powder
- ▢½ teaspoon kashmiri red chili powder or ¼ teaspoon red chilli powder
- ▢½ teaspoon turmeric powder
- ▢½ teaspoon fennel powder, (saunf powder), optional
- ▢½ teaspoon garam masala powder
- ▢½ teaspoon amchur powder (dry mango powder) or add as required
- ▢salt as required
- ▢½ teaspoon kasuri methi, crushed, (dry fenugreek leaves ) – optional
- ▢2 tablespoons chopped coriander leaves
- Rinse the bhindi (okra) well in water.
- Dry them on a large plate on their own or wipe with a kitchen towel.
- Remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
- Also chop onions and tomatoes. Keep aside.
- Make a paste of ginger and garlic in mortar-pestle and keep aside.
- Heat 2 tbsp oil in a kadai (wok) or pan.
- Add the bhindi and saute stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
- Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. Keep the sauteed bhindi aside.
Making Bhindi Masala
- All the oil will be used up. So add 1 tbsp oil to the same pan.
- Add chopped onions and fry till they become translucent.
- Add the ginger-garlic paste and saute for ½ minute or till the raw aroma of the ginger-garlic disappears.
- Add the chopped tomatoes and saute till the tomatoes become soft and mushy.
- If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
- All the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
- Add all the dry spice powders one by one.
- Mix well and saute for a few seconds.
- Add the sautéed bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
- Cook for about 2 minutes. Stir in between.
- Then switch off the flame and add chopped coriander leaves. Mix again.
- Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapatis, rotis or naan.