Bhindi ki Bhaaji (Spiced Okra)
A delicious and nutritious vegetable to complement any meal
Bhindi (or Okra) is rich in fiber, Vitamin A, B-6, and C, Magnesium and Calcium. It is also known as ladies' fingers. It is grown all over India and is a popular vegetable among Indians around the world.
- 500 Grams / 1.2 lbs Bhindi (Okra)
- 3/4 teaspoon Salt
- 1/2 teaspoon Jeera (Cumin Seeds)
- 1 teaspoon Dhaniya Powder (Coriander Powder)
- 1 pinch Heeng Powder (Asafetida)
- 1/2 teaspoon Haldi (Turmeric Powder)
- 1/2 teaspoon Amachur Powder
- 2 tablespoons Ghee or oil
Wash bhindi thoroughly and wipe dry with a napkin.
Cut both ends of each bhindi.
Chop the bhindi. Cut at a slanted angle to make crispy bhindi.
After all the bhindi are cut, set aside.
Heat a heavy-bottom pan on low heat and add ghee or oil.
Add heeng and jeera.
Add dhaniya powder and haldi and roast the spice mixture for 30 seconds on low heat.
Add in the chopped bhindi.
Add salt and mix well to distribute the spices evenly in the bhindi.
Cover with a lid and let it cook on low to medium heat for 10 minutes, stirring occasionally.
In 8-10 minutes, the bhindi should be well-cooked and soft.
For crispy bhindi, cook for 3 more minutes uncovered on low heat.
Once cooked, add the aamchur powder.
Serve hot with roti and/or steamed rice.
Add some daal to make it a complete meal.
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