This bhindi bhaji is super simple and easy to make. This is a dry vegetable preparation from Maharashtra. In Marathi language, it is called bhendi chi bhaji.
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add ginger and green chilies. Saute for 30 seconds or until the raw smell of ginger goes away.
Add chopped tomatoes. Mix and cook for 3-4 minutes or until they become soft.
Add salt, red chili powder, turmeric powder and coriander powder. Mix and cook for a minute. Oil will starts to ooze out from the masala.
Now add chopped okra. Mix, cover the pan and cook until okra is soft and tender. Do stir once or twice in between. NOTE: When you open the lid, make sure that the collected water under the lid doesn’t go into the bhaji. Otherwise, it becomes slimy.
Now add garam masala. Mix and turn off the stove. Bhendi chi bhaji is ready to serve.
Notes
For the variation, you can add 2 cloves of garlic (chopped) or 2 teaspoons of garlic paste. It gives a nice garlicky flavor to the bhindi bhaji. Add the garlic along with ginger and chili.Avoid sliminess of okra:
Okra should be dry before you chop them.
While chopping keep cleaning the knife as soon as it gets sticky.
While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy.
Make the water that is collected under the lid doesn’t go into the pan when you open the lid. Water makes the okra slimy.