Bhindi is one of my favourite vegetables and it’s been a part of my regular meals since I was a kid. I like it best with some onion-tomato and spices while my sister likes it best simple. No fuss. Super easy. This is a version of her favourite way to make bhindi 🙂
The spices are always around at home and the only thing that takes time is the bhindi cooking through. Super easy!
It is fragrant, slightly spicy, a dash tangy, a tad crispy, a little soft and altogether super tasty!
We used to have this at least once a week growing up. Best had with Dal+chawal or just simply with chapatis.
This is a super easy thing to make on a weekday, for dinner. Or any other time you just need a simple home cooked dish.
So here’s to many memories of my childhood and much love to my baby sis ♥️
Try this and I’m sure you will enjoy it too!
500g bhindi (ladyfinger/okra) – chopped into 1/2 inch pieces
1 tsp cumin (jeera) seeds
3 dried red chillies
1/2 tsp turmeric (haldi) powder
1 tsp red chilli powder
1/2 tsp dried mango (amchur) powder
1 tsp lemon juice
1/2 tsp garam masala
1 tbsp oil
Salt to taste
- Heat oil in a wok
- Add the cumin seeds and let them splutter. Add the red chillies and saute for 30 seconds
- Put the cut bhindi into the pan and mix well
- Mix in the haldi, red chilli powder, amchur, salt. Cook for 20-30 mins till the bhindi is cooked
- Add the garam masala and lemon juice. Adjust salt. Cook for another 5 mins. Serve hot
One thought on “Bhindi Fry”
[…] and takes on flavours easily. Whether it is the masala bhindi that I grew up eating, or the simple tawa fry my sister likes, or a tangy tamarind version I discovered in South India, they are all delicious. […]