Bhindi bhaji recipe (Bhindi Sabzi recipe), Bhendi chi bhaji
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
- 2 cups Okra (Bhindi) chopped
- 3 tablespoons Oil
- ½ teaspoon Cumin seeds
- 1 Green chili chopped finely
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 medium or ¾ to 1 cup Tomato finely chopped
- Salt to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala
First wash the okra well.
If you have time then let it drain and dry out completely. Or you are in rush, then wipe it clean and dry with kitchen or paper towel.
Cut the both ends (head and tail part). Discard them.
Start chopping the okra into half inch pieces. After you chop 10-15 okra, you will notice the sticky and gooey stuff on the knife. So wipe the knife clean with paper towel.
Also chop green chili, grate the ginger and chop the tomato.
Making bhindi bhaji recipe:
Heat the oil in a pan on medium heat.
Once hot add cumin seeds and let them sizzle a bit.
Then add ginger paste and chopped green chilies. Saute for 30 seconds.
Mix in chopped tomato. Cook till tomatoes are soft. It took me about 3-4 minutes.
Then add salt, turmeric powder, red chili powder and coriander powder.
Mix well and cook for a minute.
Then add chopped bhindi. Mix well.
Cover the pan with the lid or plate. Lid should have rim around the edges. Pour a glassful of water on it. Let the bhindi cook with the steam.
Do stir once or twice in between.
Cook till bhindi is cooked and soft, tender.
Lastly add garam masala. Mix well,
turn off the stove.
Calories: 247kcal | Carbohydrates: 12.7g | Protein: 3.1g | Fat: 21.2g | Saturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 608mg | Potassium: 567mg | Fiber: 5g | Sugar: 4g
*Nutrition information is a rough estimate for 1 serving
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