Bhindi bhaji recipe It's dry vegetables dish also known as sabzi produced from okra and tomato plants. This really is Maharashtrian style bhindi sabzi.
This bhindi bhaji is extremely simple and fast to create. The right recipe for busy weekdays. Get this to bhindi sabzi with roti or phulka. Possess some kachumber or salad on side. Healthy, homey dinner is going to be ready in jiffy.
In marathi language, it's known as Bhendi chi bhaji. For non-Indian readers, it's dry preparation of okra.
Fundamental Info:
Preparation time: fifteen minutes
Cooking: twenty minutes
Cuisine: Maharashtrian, Indian
Category: Primary course Sabzi
Ingredients:
Bhindi or Okra 2 cups, chopped
Oil 3 tablespoons
Cumin seeds teaspoon
Eco-friendly chili 1, chopped finely
Ginger root paste or freshly grated 1 teaspoon
Tomato 1 medium or to at least one cup finely chopped
Salt to taste
Turmeric powder teaspoon
Red chili powder 1 teaspoon
Coriander powder 1 teaspoon
Garam masala teaspoon
Steps to make Bhindi bhaji (Step-by-step Recipe with Photos):
1) First wash the okra well. For those who have time then allow it to drain and dry up completely. Or you're in hurry, then wipe it dry and clean with kitchen or paper towel. You should result in the okra dry completely to prevent stickiness later on.
2) Cut the two ends (mind and tail part). Discard them.
3) Start chopping the okra into 1 / 2 inch pieces. Once you chop 10-15 okra, you will observe the sticky and gooey stuff around the knife. So wipe the knife clean with paper towel.
4) So every 10-15 okra or whenever the knife will get sticky, you have to clean the knife. It will help to prevent more stickiness. You can observe dirty paper towel after chopping only 1 / 2 of the bhindi. Also chop eco-friendly chili, grate the ginger root and chop the tomato.
5) Heat the oil inside a pan on medium heat. Once hot add cumin seeds and allow them to sizzle a little.
7) Add chopped tomato.
9) Adding salt, turmeric powder, red chili powder and coriander powder.
11) Adding chopped bhindi.
13) Cover the pan using the lid or plate. Lid must have rim round the edges. Pour a glassful water onto it. Allow the bhindi prepare using the steam.
14) Do stir a couple of times among. Make certain that bhindi isn't sticking with the foot of the pan. Prepare till bhindi is cooked and soft, tender.
15) Lastly add garam masala.
Bhindi bhaji is able to serve. Otherwise serving it immediately then keep your pan covered. Therefore it stays warm up until the time you serve.
Serving suggestion: Serve bhindi bhaji with roti/phulka or paratha. It may be offered like a side vegetable dish together with your dal-grain.
Notes:
- When you purchase okra bear in mind that they must be lengthy, fresh searching and dark eco-friendly colored. Don’t buy individuals who've blemishes, cut or leaked internal juice. Attempt to buy individuals who've less seeds inside it.
- How to prevent the sliminess – 1) Okra ought to be dry before you decide to chop them. 2) keep washing the knife when it will get sticky. 3) While cooking okra stir only two or three occasions only. Should you stir a lot of occasions, it will get more slimy.
- Okra may be the vegetable that requires a bit more oil when compared with other vegetables. So be generous and add enough oil.
- For that variation, you can include 2 teaspoon of garlic clove paste or finely chopped 2 cloves of garlic clove. It provides nice garlicky flavor towards the bhindi. Add garlic clove together with ginger root and chili.
Yield: 2 servings
- Bhindi or Okra - 2 cups, chopped
- Oil - 3 tablespoons
- Cumin seeds - teaspoon
- Eco-friendly chili - 1, chopped finely
- Ginger root paste or freshly grated - 1 teaspoon
- Tomato - 1 medium or to at least one cup finely chopped
- Salt - to taste
- Turmeric powder - teaspoon
- Red chili powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Garam masala - teaspoon
- First wash the okra well. For those who have time then allow it to drain and dry up completely. Or you're in hurry, then wipe it dry and clean with kitchen or paper towel. You should result in the okra dry completely to prevent stickiness later on.
- Cut the two ends (mind and tail part). Discard them.
- Start chopping the okra into 1 / 2 inch pieces. Once you chop 10-15 okra, you will observe the sticky and gooey stuff around the knife. So wipe the knife clean with paper towel.
- So every 10-15 okra or whenever the knife will get sticky, you have to clean the knife. It will help to prevent more stickiness. You can observe dirty paper towel after chopping only 1 / 2 of the bhindi. Also chop eco-friendly chili, grate the ginger root and chop the tomato.
- Heat the oil inside a pan on medium heat. Once hot add cumin seeds and allow them to sizzle a little.
- Adding ginger root paste and chopped eco-friendly chilies. Saute for thirty seconds.
- Add chopped tomato.
- Prepare till tomato plants are soft. It required me about 3-4 minutes.
- Adding salt, turmeric powder, red chili powder and coriander powder.
- Mix well and prepare for any minute. Oil will begins to ooze out of the sides.
- Adding chopped bhindi.
- Mix well.
- Cover the pan using the lid or plate. Lid must have rim round the edges. Pour a glassful water onto it. Allow the bhindi prepare using the steam.
- Do stir a couple of times among. Make certain that bhindi isn't sticking with the foot of the pan. Prepare till bhindi is cooked and soft, tender.
- Lastly add garam masala.
- Mix well, switch off the stove.
- Bhindi bhaji is able to serve.