Bhindi ki subzi

If you have been here for a while, you must be aware how much Jr.P loves bhindi. He is happy having it like this all the time, twice a week, and Jr.H loves this style of making bhindi! What about me? I love it the way my Mom makes it when she does not want to use coconut – just as I made it today.
Tips while cooking bhindi(There were queries in my last bhindi post as to how I retain the green colour):
To retain the green colour, Cover and cook for the first 5 minutes but uncover and cook rest of the way in medium fire.
To get rid of the sliminess, add amchoor or chaat masala or sprinkle a few drops of tamarind water after a few minutes of cooking.
It is always good to wash bhindi a few hours before you cook and drain till it dries completely, as the water retention causes the okra to cook soon making it go from green to another shade, and also increases sliminess.
Do not overcook. Bhindi cooks real fast!Interesting:) (Read this link if interested apart from general information it also has many recipes)
– The seeds of okra were once toasted and ground and used as a coffee substitute!!
– Great! It’s fat free and a good source of many vitamins and also calcium.
– In Rajasthan, the slime is used to make henna/mehandi paste used in cones. I am told that the mehndi flows out better if this is done!Here’s today’s recipe:
Bhindi ki subzi
Okra/Bhindi – Washed, dried and chopped into small even pieces – 4 cups
Onion – 1 big (Chopped fine)
Tomato – 1 big (Chopped roughly)
Turmeric powder – a pinch
Red chilli powder – 1/4 tsp or to taste
Amchoor or chaat masala – a pinch
Jeera – 1tsp.
Ajwain – 1/2 tsp.
Oil – 2 tbsps.


Method:

Heat oil. Splutter jeera followed by ajwain.
Add the onions. Saute till brown.
Add tomatoes, saute a while and add half of the salt, turmeric and red chilli powder. Saute till the tomatoes go soft and mushy.
Add bhindi and cover and cook for a few minutes (About 4 to 5). Remove and cook, stirring lightly to just toss the bhindi. Should not take more than 5 minutes. Adjust seasonings. If you mix the seeds come out and the sliminess increases.
Remove and serve hot with roti or dal-rice.

* If you will be serving it later do not cover with a plate, instead cover with a mesh, as the condensation that occurs in covered containers causes overcooking, and change in colour.

Jr.P and H loved this too:)

This also goes to FIC-Greenending on 30th of September.

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Comments

Have your say

  1. do you know bhindi subji is also a Malaysian dish?Atleast when I googled/yahooed I found a similar recipe which is served with Roti Canai(paratha in India)of Malaysia.Funny names right?
    Bhindi looks delicious,an easy comfort food

  2. bhindi ki sabzi looks delicious .. am a big okra fan .. loved ur version too

  3. loved the tips too .. wil try N add chat masala while frying … thanks

  4. wow! a nice recipe! it looks tempting and inviting!

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  5. I make mine this way too…tastes great with chapathi…interesting tit bit about okra seeds used instead of coffee ??!!…your okra looks really green and yummy 🙂

  6. Bindi retains the beautiful color! I would love to have ur bowl of rice and okra :0

  7. Pretty pic..Looks fresh n yummy

  8. loved it……perfect color for food……

  9. Tempting pics, m not fan of bhindi but my DH love it.

    About Lilva, ya that’s d same beans dat v use for Undhiyu!!

  10. Beautiful green! I was just craving some today.

  11. Thanks everyone:)

    Srilekha – Thanks for letting me know! I will if I want to:)

    Madhavi – thanks for confirming about the Lilva:)

  12. I want that plateful! 🙂 Looks so homely and comforting!

  13. Sharmila, arre yarr – yeh toh ekdum chotti si plate hai:) Thank you:)

  14. Liked the tit bits on bindhi…Will keep in mind the tips on cooking bhindi..Good click.

  15. Looks Welcoming! Awesome color and looks yummy!

  16. Great tips for bhindi:-) I love the vegetable, and the picture is amazing! Wonderful use of chaat masala and ajwain too.

  17. Bhindi seeds were used as a coffee substitute??? Hmm…interesting, but I don’t think I’d ever give up my cuppa for a bhindi drink :-))
    Love the fresh green curry.

  18. How do you manage to keep it so green?

    I know I have been terrible at keeping up with everyone’s cooking these past days, but hope you found a vegan Harry Potter dish for this sunday 🙂

  19. Those are some useful tips on okhra! I usually add a tsp of yogurt to get rid of that sliminess. The curry looks so colorful and delicious. tempting picture.

  20. I love your pictures! Wonderful!
    I love okra in every way. Your looks so good – tempting and cooked healthy, not browned. Thanks for the tips!

  21. Thank you ladies for your lovely comments and suggestions!
    Jayashree – I too wouldn’t give away my coffee soymilk for roasted bhindi,but who knows! I haven’t tried roasted bhindi seeds yet:)

    Simran – Haven’t yet!! Let me see today!

    Uma – I never thought of yogurt – it’s out for me now but that’s a good idea!

    PG – I was hoping someone would comment on the new colours here! Thank you:)

  22. beautiful photos!

  23. Yay!! I can’t deny that gave me a high, Aran:) Thank you!!

  24. bhindi subzi looks great!

  25. nice version of bhindi sabji,..lovely colour…was thinkin how come its so green,..nic einfo too..

  26. I make it in a very similar way. Lovely color of the bhindi

  27. Tried it. Came out Great!!

    I was never able to retain green earlier. This time I mostly did .. but It turned a lil bit. I did not use chat masala or tamarind though and my bhendi were just washed!

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