As a kid, Bhindi (ladies fingers; okra) was my favourite. While now my palette has increased beyond potato and okra; whenever I go home I can be sure that one of the dishes on the menu would be bhindi, just for me :). Here’s a simple and quick recipe:
Preparation time: 10 mins | Cooking time: 20 mins | Serves 2
250 gms bhindi
1 onion cut in large chunks
2-3 green chillies split lengthwise
¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
1 tsp amchoor powder
½ tsp kalongi seeds
½ tsp chaat masala
A pinch of hing
Juice of 1 lemon
Salt to taste
Oil for cooking
- Wash bhindi under running water. Pat them dry with a kitchen towel. Cut off the head and tail and slice into half lengthways.
- Note: If you leave them wet, the dish will become very sticky and slimy and not cook properly.
- Heat oil in a flat non-stick pan
- Add hing and kalongi seeds
- When the kalongi seeds start crackling, add the green chillies, bhindi and onion
- Sauté for 5 minutes
- Add all the spices and mix well to coat all the vegetables in the spice
- Cook open on very low flame for 7-10 minutes until the bhindi is soft and doesn’t stick to each other, keep stirring in between lightly
- Remove from heat, sprinkle a little chaat masala and serve with hot rotis.
Health Benefits: Okra is high in both soluble and insoluble fibres that help to reduce cholesterol, prevent diabetes and constipation. Okra is also a rich source of many nutrients such as vitamins A, B6, C, iron and calcium.