Bhindi Bhaji Recipe:
It is the best and easiest Indian sabzi that can be served a lunch or supper as a fundamental curry. This no-fuss okra curry recipe employments finely chopped tomatoes and common Indian curry flavors to allow it a agreeable surface and taste individually. Take after this bhindi bhaji recipe and learn how to make a basic and simple Indian vegetable curry of okra and tomato.
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Serves: 2 servings
Ingredients:
| 250 gms (1/2 lb) Bhindi (Okra) |
| 1 huge Tomato, finely chopped |
| 3-4 Garlic cloves, finely chopped |
| 1/2 teaspoon Cumin Seeds |
| 1/4 teaspoon Garam Masala Powder, optional |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Turmeric Powder |
| 1 teaspoon Coriander Powder |
| Salt |
| 2 tablespoons Oil |
| 1 tablespoon Coriander Leaves, finely chopped |
Directions:
1. Wash bhindi in water and dry it utilizing a cloth or paper serviette. If conceivable, total this prepare 2-3 hours some time recently cooking. Expel the head and tail and chop it into 1/3-inch thick circles.
2. Warm oil in a non-stick pan or heavy-based kadai over medium fire. Include cumin seeds and when they start to crackle, include chopped garlic. Sauté for 30 seconds.
3. Include chopped bhindi and blend well.
4. Cook on medium-low fire until bhindi turns dim green and recoils. It will take approx. 6-8 minutes. Mix in between occasionally.
5. Include chopped tomatoes, turmeric powder, and salt; cook until tomatoes turn delicate, approx. 2 minutes.
6. Include ruddy chili powder, garam masala powder, and coriander powder; blend well.
7. Cook for a miniature over a moo fire and turn off the flame.
8. Exchange arranged bhindi bhaji to a serving bowl. Embellish with coriander leaves and serve with roti or paratha.
Tips and Variations:
- Choose little and delicate bhindi for quick cooking and way better taste. Do not select a difficult or stringy one. You can check the delicacy of it by rapidly bowing its tail. If it breaks as before long as you twist it, at that point it’s new and delicate. If it twists totally but does not break, at that point it’s not new and delicate. Moreover, its color ought to be gleaming green or dull green and ought to not have a yellow tinge.
- If you are utilizing solidified okras, at that point defrost them and wipe utilizing a cloth or paper serviette to expel abundance moisture.
- Add bubbled and finely chopped potatoes in step 5 for a scrumptious change.
- Do not include salt until the bhindi turns dim green something else it will turn soggy.
- If you are planning it in huge amounts, at that point it will take more time to cook.
- Use wide wide-bottomed pan for quicker cooking. Do not cover the cook; it will make them sticky and gooey.
Taste: Mild spicy
Serving Ideas: Serve it with roti, phulka, and steamed rice as a primary vegetable dish for lunch or supper. Since this Indian lunch recipe has a dry surface, lunch or supper is more wholesome and sound when dal broil or kadhi is served along with it.