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The Humble Bhindi/Lady Finger/Okra
AuthorMeg's KitchenBhindi is definitely the staple food of my house like hundreds of other households in our country. It is so versatile and cooked in various forms regionally. I am sure we all have our favourites. In my mom’s house its almost always made with either sliced onions or small sambar onions (used as whole, stuffed with spices) and is delicious. I usually cook it without onions since my daughter prefers it like that (and she can eat bhindi EVERYDAY, like her father!!).. Personally, I am not a very big fan of bhindi but don’t mind it occasionally. So, when I initially tried making bhindi, in UK as a student (I couldn’t cook much then), I always ended up with a mushy mess and maybe that’s why I stopped enjoying it!
But of course, I made my mistakes and, in the process, learnt small little tricks to get it right each time. Let me first share those tips with you:
- Wash and clean your bhindi well and dry it COMPLETELY before chopping.
- Apply some lemon juice on the knife blade while chopping and it wouldn’t be very slimy while cutting.
- Try and keep the pieces small and most importantly EVEN sized.
- If adding sliced onions, then add after the initial 5-7 min of cooking the bhindi.
- Use an iron kadai if possible, adds to the flavour and colour of the dish.
- DO NOT cook covered in the initial 5-7 min.
- Cook on medium high heat and not low initially.
- Be very gentle while cooking and careful not to smash the bhindi.
- When I add my spices, I actually hold the pan from its handle and toss the bhindi to blend spices rather than using a spoon to mix.
- Use a good quality non stick or cast iron pan, or you’ll need to use more oil.
250 g Cut Bhindi
3 tbsp Oil
67 dashes Curry Leaves
Asafoetida(I practically use it in everything but is optional)
½ tsp Cumin
Salt - To Taste
¼ tsp Turmeric
½ tsp Red Chilly Powder
2 tsp Coriander Powder
1 tsp Dry Mango Powder
1
- Heat oil in a pan, add curry leaves, cumin and asafoetida.
- Now add the cut bhindi, salt and turmeric, mix well and cook on medium high heat for 4-5 minutes with covering it. Keep stirring after each minute.
- After 5-7 minutes of cooking, cook covered for another 5 minuteson low heat. Stir in between
- once or twice.
- Bhindi should be done to 70% or so by now. Add red chilly powder, coriander powder and dry mango powder, mix well and cook covered for 2 minutes.
- Then increase the flame to medium high and cook while stirring or tossing for another 2 minutes.
- Basically we are looking at a total cooking time of 15 minutesor so.
- Bhindi is ready, garnish with fresh coriander and serve!!
Go ahead and give it a try!! And if you do, don’t forget to share pictures and tag us on Facebook and Instagram.
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Ingredients
250 g Cut Bhindi
3 tbsp Oil
67 dashes Curry Leaves
Asafoetida(I practically use it in everything but is optional)
½ tsp Cumin
Salt - To Taste
¼ tsp Turmeric
½ tsp Red Chilly Powder
2 tsp Coriander Powder
1 tsp Dry Mango Powder
Directions
1
- Heat oil in a pan, add curry leaves, cumin and asafoetida.
- Now add the cut bhindi, salt and turmeric, mix well and cook on medium high heat for 4-5 minutes with covering it. Keep stirring after each minute.
- After 5-7 minutes of cooking, cook covered for another 5 minuteson low heat. Stir in between
- once or twice.
- Bhindi should be done to 70% or so by now. Add red chilly powder, coriander powder and dry mango powder, mix well and cook covered for 2 minutes.
- Then increase the flame to medium high and cook while stirring or tossing for another 2 minutes.
- Basically we are looking at a total cooking time of 15 minutesor so.
- Bhindi is ready, garnish with fresh coriander and serve!!
Go ahead and give it a try!! And if you do, don’t forget to share pictures and tag us on Facebook and Instagram.
Notes
Very nice tips….this helped me to make my Bhindhi absolutely yummy….since last 3 weeks I hv been following this same recipe..its superhit at our house…
Thank u
That is so lovely to know!!