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Bhindi (भिंडी) is a popular, delicious and quick preparation that is loved by everyone. This is a no onion no garlic, gluten free and vegan recipe. Bhindi also known as okra is a healthy and nutritious vegetable. It is easy to make vegetable and often made in North Indian homes. Authentic and aromatic spices make this dry vegetable spicy and tasty. It is not only delicious, but it also gets ready in under 20 minutes.
This seasonal vegetable is one of the most nutritious vegetables. It is a great source of many vitamins and minerals. It is rich in folic acid and helps to reduce weight. It will be a great addition to your menu.
This vegetable releases a substance called mucilage that make it sticky. To make them less sticky, after washing pat dry them using paper towel or let them dry for some time. Make sure they have zero moisture before chopping. Adding 1 tsp. of lemon juice also helps to reduce slime. Addition of dry mango powder not only gives a good tangy taste but also gets rids of the sliminess.
This bhindi is a perfect side dish and can be served with roti, dal and rice. It can be served for lunch or dinner and also goes well in lunch box.
Course: Main Course
Cuisine: Indian
Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serving: 4
½ tsp carom seeds (ajwain)
A pinch of asafoetida (heeng)
1/2 tsp turmeric powder
3/4 tsp coriander powder
1/2 tsp dried mango powder
1/2 tsp red chilli powder
3/4 tsp fennel powder
3 tbsp Mustard oil
Salt as per taste
2 tsp. lemon juice
Remove both ends and chop into pieces.
In a kadhai, heat oil on medium flame. Add ajwain and heeng. When they splutter, add turmeric powder.
Then add bhindi and salt. Mix well and close the lid.
Cook them on a medium to low flame for 5 minutes or until they are tender. Stir in between.
Open the lid and add coriander powder, red chilli powder, amchoor powder, fennel powder. Mix properly to combine all the spices.
Stir for 5 minute on medium to high flame or till they become crispy. Add lemon juice and mix. Your bhindi ki sabji is ready.
Serve them with any type of paratha along with cucumber curd.
Try other dry vegetables:
Baigan aloo tamatar ki sabji
Kashifal ki sabji
Sem aloo ki sabji
Bhindi (भिंडी) is a popular, delicious and quick preparation that is loved by everyone. This is a no onion no garlic, gluten free and vegan recipe. Bhindi also known as okra is a healthy and nutritious vegetable. It is easy to make vegetable and often made in North Indian homes. Authentic and aromatic spices make this dry vegetable spicy and tasty. It is not only delicious, but it also gets ready in under 20 minutes.
This seasonal vegetable is one of the most nutritious vegetables. It is a great source of many vitamins and minerals. It is rich in folic acid and helps to reduce weight. It will be a great addition to your menu.
This vegetable releases a substance called mucilage that make it sticky. To make them less sticky, after washing pat dry them using paper towel or let them dry for some time. Make sure they have zero moisture before chopping. Adding 1 tsp. of lemon juice also helps to reduce slime. Addition of dry mango powder not only gives a good tangy taste but also gets rids of the sliminess.
This bhindi is a perfect side dish and can be served with roti, dal and rice. It can be served for lunch or dinner and also goes well in lunch box.
Course: Main Course
Cuisine: Indian
Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serving: 4
Ingredients:
500 gm. Bhindi½ tsp carom seeds (ajwain)
A pinch of asafoetida (heeng)
1/2 tsp turmeric powder
3/4 tsp coriander powder
1/2 tsp dried mango powder
1/2 tsp red chilli powder
3/4 tsp fennel powder
3 tbsp Mustard oil
Salt as per taste
2 tsp. lemon juice
Instructions:
Wash bhindi very well in water and pat dry them with kitchen towel or leave them for some time to dry.
Remove both ends and chop into pieces.
In a kadhai, heat oil on medium flame. Add ajwain and heeng. When they splutter, add turmeric powder.
Then add bhindi and salt. Mix well and close the lid.
Cook them on a medium to low flame for 5 minutes or until they are tender. Stir in between.
Open the lid and add coriander powder, red chilli powder, amchoor powder, fennel powder. Mix properly to combine all the spices.
Stir for 5 minute on medium to high flame or till they become crispy. Add lemon juice and mix. Your bhindi ki sabji is ready.
Serve them with any type of paratha along with cucumber curd.
Tips:
- Do not reduce the amount of oil. Oil makes bhindi less sticky.
- Choose tender and fresh bhindi.
- Wash and pat dry them completely to reduce slime.
Try other dry vegetables:
Baigan aloo tamatar ki sabji
Kashifal ki sabji
Sem aloo ki sabji
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