PUNJABI BHINDI (OKRA/LADY FINGER)

                 PUNJABI BHINDI 

             (OKRA/LADY FINGER)

                                                         (Serves 3-4)

Bhindi cooked in Punjabi style with onions and tomatoes and flavored with exotic Indian spices.

STEP 1:

INGREDIENTS FOR SAUTEING BHINDI:

·      1 lb. Bhindi OR about 450 grams OR 30 Bhindi

·      3 T Oil  (More is better)

·      ¼ tsp. Nigella seeds (Also known as Kalonji Seeds/Onion seeds)

OR ¼ tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      Pinch Asafoetida

·      ½ tsp. Turmeric Powder

·      ½ tsp. Kashmiri Red Chili Powder

·      Salt as per taste

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LET’S SAUTE BHINDI:

TIP: COOK BHINDI WITHOUT COVERING PAN AND COOK BHINDI ON HIGH HEAT IN THE BIGINNING UNTIL SLIME GOES AWAY.

Wash bhindi and dry completely else it will become sticky. I generally wash the bhindi in the morning and spread it on kitchen towel to dry it off for couple of hours.

Cut both ends. Slit bhindi into 4 pieces lengthwise then give one or two cuts (depending on how long bhindi is) in middle making 1” size pieces.

Heat oil in heavy bottom non-stick pan over medium heat and add nigella seeds, let it pop.

Add cumin seeds and let it sizzle for few seconds.

Add asafoetida, turmeric powder and Kashmiri red chili powder and

give quick stir to the pan.

Add bhindi and cook over medium heat without covering pan, for 5 minutes, giving quick toss once in a while.

Lower heat to medium low and continue cooking for 7-8 minutes giving quick toss once in a while. (Do not stir bhindi too much otherwise it will become sticky)

Add salt and mix.

By now bhindi will release some oil out so put flame back to medium and cook bhindi for 5 more minutes or until tender. (NOTE: Bhindi cooking time may vary a lot based on how tender bhindi is)

Remove bhindi in separate bowl.

Use same pan for step 2.

STEP 2:

INGREDIENTS FOR ONION TOMATO MASALA:

·      1 cup Onion, chopped

·      1 cup Tomato, chopped

·      2 T Oil

·      ¼ tsp. Nigella Seeds (Kalonji Seeds)

·      ¼ tsp. Cumin Seeds

·      Pinch Asafoetida

·      1 T Garlic, minced

·      1 tsp. Ginger, grated

·      ½ tsp. Turmeric Powder

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      2 green chilies, chopped or as per taste

·      1/3 tsp. Salt or as per taste

·      2 tsp. Coriander Powder

·      1 tsp. Cumin Powder

·      1/4 tsp. mango Powder (Aamchur Powder)

·      ½ tsp. Garam Masala

·      1 tsp. Sugar or avoid adding as per your taste

·      2 T Coriander Leaves, chopped for garnishing

LET’S COOK:

Heat oil in same pan over medium heat, add nigella seeds and let it pop.

Add cumin seeds and let it sizzle little bit.

Add asafoetida and onion, sauté onion over medium heat for 2-3 minutes, add garlic, ginger and continue sautéing for 1-2 minutes or until onion becomes translucent.

Add turmeric powder, Kashmiri red chili powder and mix.

Add tomatoes and green chilies and sauté over medium heat for 3-4

minutes or until tomatoes becomes tender and masala stars to ooze out some oil.

Add salt and mix.

Return cooked bhindi and add coriander powder, cumin powder, mango powder, garam masala and sugar and combine everything together very gently.

Cook for 1 minute and switch off the heat.

Adjust the salt if necessary.

Garnish with coriander.

Serve with Maida Paratha, Poori or lachha parathas (Layered maida parathas)

Enjoy…

NOTE:

If you prefer deep fried bhindi:

Slit bhindi lengthwise without cutting in two pieces and deep fry in oil or cut bhindi in 1” round piece and then deep fry.

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