Tips to make a good bhindi ki sabji :-
:- Always choose young bhindi as they are less slimy. So they cook faster and taste good.
:- Prepare them within a day or two after buying them from the market. They continue to age even though by refrigerated.
:- Avoid buying bhindi with dark spots on them as they indicate they are aged. These take longer to cook and don’t taste good.
:- Avoid over stirring them in the pan. If they are too slimy, add in a tbsp of lemon juice to get rid of it.
NOTE
For health benefits, do not overcook ladies finger or until they turn too soft. Just cook until they are no more slimy.
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INGREDIENTS (US CUP = 240ML )
▢300 grams okra (bhindi – ladies finger)
▢2 tablespoons oil
▢½ teaspoon cumin seeds (jeera)
▢1 tablespoon garlic (1 cloved chopped, optional)
▢1 large onion (sliced, about ¾ cup sliced)
▢1 green chili (slit or chopped)
▢salt as needed
▢½ teaspoon red chili powder
▢½ teaspoon Garam masala (or 1 tbsp pav bhaji masala or sambar powder)
▢⅛ teaspoon turmeric
▢1 large tomato (chopped, about ½ cup)
▢1 tsp kasuri methi (or curry leaves)
▢2 tablespoons coriander leaves (chopped, optional)
How to Make Bhindi Ki Sabji (Stepwise photos) :-
1. Rinse 250 to 300 grams ladies finger under runny water. I spray vinegar and sprinkle some salt. Leave them for about 10 to 20 mins. Rinse them well under running water.
2. Drain them to a colander and let dry them for a while. Wipe off with kitchen tissues or clean napkin. They must not be moist or wet otherwise they will become slimy when you chop.
3. Chop them to half inch pieces and set aside. While you chop, if the knife becomes slimy, wipe off with a kitchen tissue. Then slice 1 large onions (¾ cup sliced). Chop 1 large tomatoes (about half cup chopped) and chop 1 green chili. You can deseed the tomatoes if you don’t like them.
4. Heat a pan with oil. Add half teaspoon cumin seeds. When the seeds begin to splutter add 1 tbsp chopped garlic. Saute just for 30 seconds without browning the garlic.
5. Next add in the sliced onions and green chilies.
6. Keep strirring and fry them until lightly golden.
7. Add in chopped bhindi.
8. Fry them until they are half cooked yet crunchy. But they should not be sticky anymore.
9. While frying stir often but don’t overdo as they become more slimy. Scrape off the bottom gently if it begins to burn. You can also add a tsp of oil to prevent burning.
10. Sprinkle salt. I used half teaspoon Himalayan salt.
11. Next sprinkle 1/8 teaspoon turmeric, half teaspoon red chili powder and half teaspoon garam masala. If you do not like garam masala in this, just add good pav bhaji masala or sambar powder.
12. Saute for 2 mins.
13. Add chopped tomatoes.
14. Again fry the ladies finger for 2 mins.
15. Cover and cook till the tomatoes turn mushy & soft.
16. Check the salt and spice. If needed add more salt. Then add 1 teaspoon kasuri methi or curry leaves. Fry for another 2 to 3 mins till the raw smell of tomatoes goes away.
17. If you prefer fully cooked bhindi, then keep mixing and cook until soft. We eat semi cooked bhindi so I turn off early. .
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