Bhindi (Okra) is my favourite vegetable, and this recipe is my childhood favourite recipe. Once again its a super simple recipe, and this is the kind of food people make at home in India. The part of India, I come from, Gujarat, most dishes do not have any onion or garlic. Of course, every home makes food differently by using different combination of spices/seeds in tempering. So the best part is, there is no wrong recipe. This is how my mom made bhindi most commonly.
Ingredients:
- 500 g chopped okra
- 1 chopped potato
- 1 teaspoon cumin (jeera) seeds
- ¼ tsp fenugreek (methi) seeds
- ¼ tsp turmeric
- ½ tsp chilly powder
- 1 tsp cumin coriander powder
- Oil to saute
- Salt to taste
Method
- In pan, Saute cumin seeds and fenugreek seeds, once they are slightly browned, add a pinch of turmeric add chopped potato and salt to taste, cover it let it cook.
- once potato is semi cooked add chopped bhindi and some salt. Add a couple teaspoons of oil so that bhindi cooks well. DO NOT COVER after adding bhindi (as it will not lose its stickiness)
- Cook on medium flame.
- Once bhindi is almost cooked (in 15-20 min) add ¼ tsp turmeric, ½ tsp chilly powder and 1 tsp cumin coriander powder and stir everything together.
- Saute everything for a few minutes and take it off the flame.
- Enjoy with roti or tortilla, yogurt on the side tastes great with this dish.
Printable recipe: Bhindi recipe
Note:
If using frozen okra, cover it as it thaws and then cook without lid.
Bhindi if cooked correctly will lose all this stickiness, just cook on a medium flame, stir every few minutes and add little oil if you feel there is less oil in the pan.
Usually i cook till the quantity of bhindi reduces to 1/4 the original
Usually i cook till the quantity of bhindi reduces to 1/4 the original
Comments