Wednesday, 7 September 2011

Bhindi ki sabji (okra/ladyfinger curry)


Bhindi has been one of my favorite veggies since childhood. Most of us like the bhindi fry and has been an integral part of any Indian menu. But sometimes a bit of change is always welcome. I remember mom preparing this lovely bhindi curry usually for dinner and I used to hog extra rotis with it. The thin gravy makes it lighter on the tummy and good for those who try to avoid heavy spices during dinner. Its the best version of Indian stew and that too with bhindi. Go on, try it friends...

                                                                                                    photo by Neetu N


Ingredients:
2-3 cups bhindi diced (1inch)
1 cup cubed potato (2 medium)
2 cups tomatoes (2 medium)
2-3 slit green chillies
1 tsp chopped ginger
2 tbs crushed garlic
2 onions medium sliced                               
1tsp mustard seeds
1 tsp turmeric powder
1tsp black pepper powder
                                                                             photo by Neetu N
1tbs sabji masala/ curry powder
2 tbs oil
Salt to taste

Method:
Heat 1 tbs of oil in a pan and toss the bhindi on high flame till the edges are brown. Do not leave it unattended. Tossing on high flame will give colour, flavour and reduces the stickiness. Keep aside. Add the remaining oil the same pan and heat. Add mustard seeds and let it splutter. Add slit green chillies and chopped ginger. Sauté for few seconds till they get some colour. Add sliced onion and sauté on low flame. Cover. After about 2 minutes, add chopped tomatoes, crushed garlic, salt, turmeric and the curry powder. Mix. Cover. After 5 minutes you will see the tomatoes are soft and masala is cooked. Now add potatoes and mix. Cover for 5 minutes. Add sauted bhindi and black pepper powder. Mix. Add 2 cups of water and cover. Let it simmer till the potatoes get cooked. Serve with roti or parantha.

Tips          
Bhindi should be tender. Mature ones are more fibrous and hard to chew. They are good for sambhar but for curry it is better to go for tender ones.
·         You can add water for the gravy according to your preference. I like thinner gravy as it goes well with rice too. If you find the gravy is very thin after cooking, mash some of the cooked potatoes from the curry itself and add them back into the curry.

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