Bhindi ( Okra ) is one of my daughter's favourites...Also popularly called as the Lady finger in India this is one vegetarian delicacy...
Ingredients:
- Bhindi (Okra) - 1/2 kg around 1 lbs)
- Onion - 2 medium
- Tomato - 2 medium
- Lemon juice - 2-3 teaspoon
- Vegetable oil - 4 Tablespoons
- Cummin Sees - 2 teaspoons
- Hing (Asafoetida) - a pinch
- Raw mango amchur powder
The Masala
- Garam Masala - 2 teaspoons
- Jeera ( cumin) Powder - 1 teaspoon
- Dhania ( coriander) powder -1 teaspoon
- Red chili Powder - 1 teaspoons
- Salt - to Taste
- Cut coriander leaves for garnish
- Roasted Cashews - for garnish
Method:
Wash the bhindi with wet cloth and dry it with a clean kitchen towel. Normally we wash all our vegetables in running water but not the bhindis. The main reason being the bhindi gets very sticky if there is water remains while cooking. if you wash in running water make sure it is dried thoroughly for the crispness.
Tip : This is my special trick to cut multiple bhindis at one time with the same shape.
Set the pan on the mid flame and pour the oil and when hot, put the cumin seeds to crackle. Put in a pinch of hing for the awesome aroma.Put the cut onions and stir fry till golden brown
Add the tomatoes and fry for another 3 min. This is Optional if you like tomoatoes in the Bhindis ( if this is added then we do not need the raw mango amchur powder at the end)
Add the Cut bhindi and the lemon juice ( this helps it be be non sticky).Stir with a soft hand every 3-4 min. Do not stir it vigorously, this will make the seeds come out and make it more like a halwa...
Add the Masala ingredients and stir fry it on a little high flame. Make sure it doe not stick to the bottom of the pan and gets dark burnt.
If you did not add the tomatoes then sprinkle the raw mango amchur powder.
Now add the cut coriander leaves and garnish it with roasted cashews.. Enjoy this delicacy...
Sometimes with the Bhindi, I also add 2 medium sized cut potatoes and it tastes wonderful!!
