Bhindi Ki Sabji
Bhindi ki sabji is a very famous Indian side dish made with bhindi known as ladies finger/okra, onions, tomatoes, garlic, powdered spices, and herbs. This is a very easy and quick to make recipe, which goes well with roti, paratha, or with rice as a side dish. This is a vegetarian recipe.
- 500 grams of bhindi (ladies finger/okra).
- 1 medium-sized onion finely chopped.
- 2 medium-sized tomatoes finely chopped.
- ½ tsp cumin seeds.
- 1/4th tsp hing (asafoetida).
- 8-10 garlic cloves finely chopped.
- Finely chopped green chillies to taste.
- Salt to taste.
- ½ tsp turmeric powder.
- Red chilli powder to taste.
- ½ tsp garam masala.
- 1 tsp coriander powder.
- Some finely chopped coriander leaves.
- ½ tsp cumin powder.
- 2-3 tbsp of cooking oil.
- Wash the ladies fingers well and pat dry them on a clean kitchen towel or tissue.
- Chop the two ends of the ladies finger and discard them and then cut the ladies fingers into 1-2-inch length and keep them aside.
- Take a pan or a kadai and turn on the flame.
- When pan is hot, add 2-3 tablespoons of cooking oil.
- When oil is hot, add cumin seeds and let them crackle.
- Add chopped garlic, chopped green chillies to taste, and hing.
- Mix all these ingredients well and saute on a low to medium flame until garlic turns light golden in colour.
- Add chopped onions and saute them on a medium to high flame until the onion turns translucent.
- Add chopped bhindi and mix well.
- Saute the bhindi on a medium flame for 4-5 minutes or until the sliminess of the bhindi goes away.
- Add chopped tomatoes, turmeric powder, salt to taste, red chilli powder to taste, cumin powder, and coriander powder, and mix all these ingredients well.
- Cover the lid and cook the bhindi on a low to medium flame until bhindis are well cooked by stirring often.
- Add 1/2 teaspoon garam masala and finely chopped coriander leaves and mix well.
- Without covering the lid, saute the bhindi on a medium flame for 3-4 minutes.
- Turn off the flame and transfer the bhindi ki sabji to a serving bowl and serve hot with roti, paratha, or with rice as a side dish.
You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.