Bhendyachi bhaji or Bhindi sabji. A lovely vegetable with Ladiesfinger aka Okra2014-01-03
- 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.
- 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.
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.
Now cut into 1/2 inch roundels. Chop the onion really fine. Chop the coriander.
Heat oil. When hot, add in the mustard seeds. Add hing. Add curry leaves.
Add in the onion. Fry for 1-2 minutes until soft. Add the potatoes. Add the salt. Mix well .
Add salt, turmeric powder and chilli powder. Add in the chopped vegetable. Mix well.
Fry for a few minutes.
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.
Keep stirring once in a while till you have a nice crispy vegetable and everythign is properly cooked.
Serve hot garnished with coconut and coriander.