punjabi bhindi fry recipe

punjabi bhindi fry recipe

ingredients (measuring cup used, 1 cup = 250 ml)

• 250 grams okra/bhindi/lady finger
• 3 tbsp oil
• 1 medium onion, sliced thinly or ⅓ cup sliced onions
• 1 large tomato, chopped or ½ cup chopped tomatoes
• 2 green chilies, slit
• 1 tsp ginger-garlic paste or ½ inch ginger + 3 to 4 medium garlic crushed to a paste in mortar-pestle
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera powder
• ½ tsp dry mango powder/amchur
• ¼ tsp garam masala powder
• ½ tsp kasuri methi/dry fenugreek leaves, crushed
• 2 tbsp chopped coriander leaves/dhania patta
• salt as required

how to make the recipe:

prepping:

1. rinse 250 grams bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.
2. slice off the crown and base tip of each bhindi. then vertically slice them keeping a width of 0.25 to 0.5 cm in thickness.
3. also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.

preparing bhindi fry:

1. heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
2. saute them till they start turning light brown.
3. now add 1 tsp ginger-garlic paste and the green chilies.
4. saute till the raw aroma of ginger-garlic goes away.
5. now add the chopped tomatoes. stir well.
6. add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and ½ tsp dry mango powder.
7. mix the spices with the rest of the onion-tomato masala. saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
8. now add the chopped bhindi/okra. season with salt. stir very well.
9. cover the pan with a tight fitting lid and cook the sabji on a low flame or sim.
10. do check after 4 to 5 minutes a couple of times. cook the bhindi fry on a low flame till the bhindi is done. you will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. do stir every time when you check the sabzi. if the okra is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook.
11. once the bhindi is done, add ¼ tsp garam masala powder and ½ tsp kasuri methi/dry fenugreek leaves, crushed. stir very well.
12. lastly add 2 tbsp chopped coriander leaves. stir.
13. serve bhindi fry hot or warm with chapatis or as a side dish with dal-rice.