STIR FRIED BHINDI & ONION

STIR FRIED BHINDI & ONION

                      (Serves 2)

INGREDIENTS:

·      ½ lb. OR about 225 grams. Bhindi/Okra/Ladyfinger, preferably tender, wash, pet dry completely and cut into round pieces

·      1 cup Onion, chopped, same size as bhindi

·      2 T Oil

·      ½ tsp. Mustard Seeds

·      ½ tsp. cumin Seeds

·      5 - 6 Curry leaves

·      Pinch Asafoetida

·      1 T Garlic, chopped

·      ½ tsp. Turmeric Powder

·      ½ tsp. Kashmiri Red Chili Powder

·      ½ tsp. Salt or as per taste (NOTE: Add salt once bhindi is cooked else it will release water from bhindi and make subzi sticky)

·      ½ tsp. Coriander Powder

·      ¼ tsp. Cumin Powder

·      ¼ tsp. Garam Masala

·      1 T Coriander Leaves, chopped

LET’S COOK:

COOK BHINDI WITHOUT COVERING PAN.

ADD SALT ONCE BHINDI IS COOKED.

Wash bhindi and dry completely else it will become sticky.

Cut bhindi into round pieces.

Heat oil in a heavy bottom non-stick pan on medium heat.

Once oil is hot add mustard seeds and let them pop.

Add cumin seeds and curry leaves let it sizzle little bit.

Add asafoetida, chopped garlic and give quick stir to the pan and fry garlic for few seconds.

Add chopped onion, turmeric powder and Kashmiri red chili powder and stir fry onions for 2-3 minutes on high-medium heat or until translucent.

Reduce heat to medium and add bhindi and toss gently.

Cook Bhindi over medium heat without covering pan, for 5 minutes, giving quick toss once in a while.

Lower the heat to medium-low and continue cooking for 10 -15 minutes giving quick toss once in a while until bhindi cooked through. Time depends on tenderness of bhindi.

Continue cooking bhindi until water absorbs from bhindi and pieces dehydrates and total volume of subzi shrinks to half.

If you like bhindi slightly burnt like I do then let bhindi burn little bit. It tastes extraordinarily good.

Add salt, coriander powder, cumin powder, garam masala and chopped coriander leaves and toss to combine masalas with bhindi.

Serve hot with Paratha, Roti, Gujarati Dal and Basmati Rice to complete meal.

Enjoy…

VARIATION IN COOKING PROCESS IF YOUR BHINDI SUBZI TURNS SLIMY:

Heat 1 ½ T Oil in a non-stick pan. Add bhindi and stir-fry until cooked through. It will take about 10 to 15 minutes depending on how tender bhindi is. Once onion subzi is ready mix cooked bhindi and serve.