Bhindi

For the longest time i struggled with being able to make non sticky bhindi / bhendi / okra. Finally i was able to accomplish a non sticky preparation and the trick was to do the basics and be patient and cook it slowly over oil. It was almost like zen and the art of making bhendi. I love to make it with Maharashtrian style where we add coarse ground peanuts at the end to give the dish a crunch. It goes great with chapati.

Ingredients

2 cup bhendi chopped into roundels or half inch pieces split vertically
2 Green Chillies split vertically into halves
1 tea spoon mustard seeds
1/2 tea spoon turmeric powder
1 red onion chopped
1 tea spoon red chilli powder
4 curry leaves (optional)
Coarse ground peanut powder / peanut chutney (optional)
salt per taste
1 tea spoon sugar
1/2 cup chopped cilantro
1 table spoon oil for cooking

 Method

Heat oil in a large flat pan. Make sure the oil is hot and the heat is on high. Add mustard seeds so they crackle and add curry leaves and green chillies followed by red onions and turmeric powder and sautee for two minutes.


Next prepare to add bhindi and this should be done with the oil pretty hot. Add the bhindi and mix gently to let bhindi get some initial heat from the oil. Once its mixed nicely, you need to reduce the heat down to low and spread out the bhindi in the pan.


The next step is the most important, where you let the bhindi cook slowly, on very low heat in the oil without being disturbed. This is the key where you dont want to stir the bhindi at all. Because of low heat, and the oil it wont stick to the pan either. If you need to mix after every ten minutes, do it very gently. After about 30 minutes, the bhindi will be cooked enough to have soaked the oil and then let go of it, to start getting slightly crispy on the edges even at such low heat. This is the time to finish the bhendi by adding the rest of the ingredients and then giving it a minimum required mixing. Add Chilli powder, peanut powder, salt, sugar and chopped cilantro. Mix gently.

Garnish with cilantro and serve with chapati.

Variations

You can skip the peanut powder and onions and make a very simple bhindi with just namak and mirchi. The beauty of this dish is in its simple ingredients.

Calories