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.
- 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
- 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.
If using frozen okra, cover it as it thaws but 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.