Bhindi or Okra is a popular side dish in summers in North India. It is also known as Ladies Fingers. There are many different ways to make it like Stuffed Bhindi or Fried Bhindi or cut Bhindi. This particular recipe is the simplest preparation with cut Bhindi and Onions but Jains can easily omit the onions.
|Preparation Time:||30 minutes|
|Fresh Okra (bhindi)||1 lb|
|Sliced onion||1 cup|
|Vegetable oil||1 tbsp|
|Jeera (cumin seeds)||3/4 tsp|
|Saunf (fennel) coarsely ground||1 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Garam Masala||1/2 tsp|
|Amchur (dried mango powder)||1/2 tsp|
- Wash okra and let it drain. Chop it in small pieces.
- Heat oil in a large nonstick pan and add cumin seeds. Wait till they puff up.
- Add onion and saute till onion slices are translucent (about 2 minutes).
- Reduce heat. Add turmeric powder, chili powder, coriander powder, fennel powder and mix.
- Add okra and salt. Mix thoroughly and cover it with a lid. Let it cook till okra is soft (about 15 minutes). Toss occasionally.
- Turn off the heat and add garam masala and mango powder. Toss again.
- Serve hot with Flat bread, Raita and Cheese with Peas.
- Make sure that the okra is well drained. Excessive water makes it sticky.
- For variation you can cut okra lengthwise in two pieces.
- Do not overcook okra, it makes it mushy. The pieces should stay separate. Use thin spatula or simply toss to turn over the okra.
- Fennel seeds are very important for this recipe. Use the thick ones used for cooking.