When I think of bhindi, I always think of paranthas or pooris with it and not to mention hot spicy pickle!. Bhindi is also called Okra in American English and Lady’s finger in British English. Okra or bhindi is quite slimy and sticky and because of this reason many people don’t like it..but if you dry it well after washing, it won’t be too slimy.
Another thing you can try to reduce the stickiness is squeeze little lemon juice as soon as you start cooking okra and cook on high heat for one minute. There are lots of different ways of making it…this is the recipe for the one I usually make.
Ingredients –
- Okra- 250 gms cut
- Onion- 1 big chopped
- Green chili- slit lengthwise
- Red chili powder- 1 teaspoon
- Salt- to taste
- Turmeric- 1/2 teaspoon
- Coriander powder- 1 tablespoon
- Lemon- 1/2
- Oil for cooking
- Heat oil in a Pan
- Add onions and green chilies and saute for a minute.
- Add bhindi and squeeze lemon juice.
- Cook on high heat for one minute, keep stirring
- Now lower the heat add all the dry masalas and mix well.
- Cover and cook on low heat till done.
- You will need to keep checking and stirring in between.
- Garnish with coriander leaves and serve hot with paranthas
Note:– there is another version of this recipe that my mom usually makes. She adds two tablespoons of crushed fennel seeds along with other spices. It gives it a unique flavor and bhindi tastes even better!
