This is a super easy and quick bhindi recipe.
It is a dry sabji and goes very well with roti/phulka and dal and raita.
Bhindi is a popular sabji in many households and even the fussiest of eaters end up liking bhindi.
There are many variations that can be made with bhindi. This one is cooked just with masalas. Once it is cooked, I add a ghee and red chilli tadka. The mirchi ghee tadka, as we say it in our home, takes the sabji a good notch up in terms of flavour!
1. Ladyfinger (Bhindi) – 250 gms
2. Cumin seeds (Jeera seeds) – 1 tsp
3. Asafoetida (Hing) – a pinch
4. Turmeric powder (Haldi) – 1/4th tsp
5. Red chilli powder – ½ tsp
6. Dry mango powder (Amchoor powder) – 1 tsp
7. Coriander powder (Dhania powder) – 1 tsp
8. Salt to taste
9. Clarified butter (Ghee) – 1 tbsp
10. Oil – 2 tbsp
1. Wash the ladyfinger under running water. Place it in a colander and let the excess water drain off. Then wipe and dry each ladyfinger. Spread it out on a plate and let it dry for another 15 minutes. Make sure the ladyfinger is completely dry before chopping.
2. Chop the head and tail of each ladyfinger. Then chop each into ½ inch pieces.
3. Heat oil in a saucepan.
4. Add the cumin seeds (jeera seeds) to the hot oil and let them splutter.
5. Add a pinch of asafoetida (hing).
6. Add the chopped ladyfinger and mix well.
7. Add turmeric powder (haldi), coriander powder (dhania powder), dry mango powder (amchoor powder) and salt and mix well to coat each piece with the masalas.
8. Cook on low heat, uncovered. Stir once or twice but not too much.
9. Once the ladyfinger is soft, it is cooked.
10. Heat ghee in a tadka pan. Once the ghee is hot, add the red chilli powder.
11. Pour the chilli ghee on the ladyfinger in the saucepan.
12. Remove and serve along with roti and raita.