Aachari Bhindi

Call it lady finger, okra, or bhindi I am yet to meet someone who doesn’t like it. Dice or use it whole, sauté, fry or use it in a kadhi, itis one of the most popular vegetables and is often cooked in daily meals. I vividly remember during childhood, bhindi found its way into numerous art projects because of its beautiful pentagon shape.  Dip the cut part in paint and voila, a beautiful flower was instantly made on paper.

The real challenge to a perfectly cooked bhindi is keeping it crisp. The key is to dry it thoroughly. I usually spread diced bhindi on a kitchen towel and let it dry overnight. When time is a constraint I broil it at 400 F for 5-10 minutes in an oven and then cook it with spices the usual way. Also do not add salt until it is almost cooked. Adding few drops of lemon juice takes away the stickiness and enhances its flavor.

Addition of masala from mango pickle gives bhindi a flavorful twist from a regular recipe.
Preparation and cooking time: 25 minutes

  • ½ kg Bhindi washed, dried and diced 
  • 3 Green chilies chopped
  • 2 medium onions diced
  • 1 tsp Cumin seeds
  • ½ tsp turmeric powder
  • Salt to taste
  • ½ tsp red chili powder
  • 1tspGaram masala
  • 1tspLemon juice
  • 1tsp mango pickle masala
  • Oil

  • Heat some oil in a pan. Add cumin seeds and let them splutter. Add the green chilies and onion. Cook them till they turn light pink. Now add turmeric, red chili powder and mix well.
  • Add the bhindi. Toss it well with the masalas. Add the lemon juice. Cover it and cook for 10 minutes on medium heat.
  • Open the lid and cook for another 5-8 minutes till bhindi is aldente. Add garam masala and the masala from mango pickle. Adjust the salt according to taste.mix well and cook for another 2 minutes
  • Serve hot with rotis.