Bhendyachi bhaji or Bhindi sabji. A lovely vegetable with Ladiesfinger aka Okra
2014-01-03- Cuisine: Indian
- Course: Sides
- Skill Level: Beginner
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- Prep Time : 5m
- Cook Time : 10m
- Ready In : 20m
Bhindi or Bhendi as they are called in India, ladiesfinger is a much loved vegetable in Indian cuisine and is used in a variety of dishes.
It is so popular that it is even served at wedding dinners. This particular recipe is a very Konkani recipe, my Mum’s recipe, flavours that take me back home.
Ingredients
- Bhindi. Okra- 250 gm
- Onion, finely chopped- 1/4 cup
- Turmeric powder- 1/4 tsp
- Chilli powder- 1/2 tsp
- Kokum (2) / amchur powder- 1/4 tsp
- Potatoes, cubed- 1/2 cup
- Coriander- to garnish
- Mustard seeds- 1 tsp
- Asafoetida (Hing)- 1 pinch
- Coconut, grated- for garnish
- Curry leaves- optional
- Salt- to taste
Tastes best with rotis and parathas.
Method
Step 1
Wash and dry the okra very well. My mum used to lay them out on a tea-towel to dry. Drying them is important to prevent them from getting so slimy.
Step 2
Now cut into 1/2 inch roundels. Chop the onion really fine. Chop the coriander.
Step 3
Heat oil. When hot, add in the mustard seeds. Add hing. Add curry leaves.
Step 4
Add in the onion. Fry for 1-2 minutes until soft. Add the potatoes. Add the salt. Mix well .
Step 5
Add salt, turmeric powder and chilli powder. Add in the chopped vegetable. Mix well.
Step 6
Fry for a few minutes.
Step 7
If adding amchur powder or kokum, add it now. REmember not to cover this vegetable ever while cooking, otherwise you will get the most slimy mess ever.
Step 8
Keep stirring once in a while till you have a nice crispy vegetable and everythign is properly cooked.
Step 9
Serve hot garnished with coconut and coriander.