Bhendi Bhaja (ଭେଣ୍ଡି ଭଜା) - is a the girl/boy next door kinda side dish. Bhendi (also called as Bhindi in Hindi) or ladies finger is either loved or hated. I remember the first time I cooked Bhindi, I religiously cut the ladies finger into smaller pieces and just like I would with any other vegetable put it in water to wash it and let it soak before I cooked. When I was about to put them in my curry I was surprised to see that the ladies finger had produced a sticky liquid, so it was time for an emergency call to mom. So turned out that's completely normal and ladies finger (okra), so never wash your okras after cutting them up, you can wash them before slicing and dicing them. Even when the okra is being stir fried it will secrete the sticky liquid but that dries out quickly.
Bhendi Bhaja (ଭେଣ୍ଡି ଭଜା) is the perfect accompaniment that goes well with rotis as well as rice. So here goes my recipe..
Bhendi Bhaja (ଭେଣ୍ଡି ଭଜା) is the perfect accompaniment that goes well with rotis as well as rice. So here goes my recipe..
| PREP TIME | COOKING TIME | SERVES |
|---|---|---|
| 10 minutes | 20 minutes | 2 - 3 |
INGREDIENTS
| Ingredients | Quantity |
|---|---|
| Bhendi (Okra) | 3 cups (1 packet frozen) |
| Chopped Onions | 1 Medium |
| Chopped Green Chillies | 1 - 2 |
| Garlic | 1 - 2 cloves |
| Turmeric Powder | 1 teaspoon |
| Coriander Powder | 2 teaspoon |
| Cumin (Jeera) seeds | 1 teaspoon |
| Refined Oil | 1 Tablespoon |
| Salt | To Taste |
PREP
- Chop onions, chillies and garlic and keep aside
- If you're using frozen bhindi (okra) , put them in hot water for 5 minutes not any longer to prevent the okra from production of sticky liquid
PROCEDURE
- In a skillet, add oil, add cumin seeds, when the seeds flutter add chopped garlic and green chillies
- When the onions are golden brown add the okra
- Add turmeric powder, coriander powder and salt.
- Cook until the okra is crispy
- Serve hot with rotis or parathas.
SERVING SUGGESTIONS
Serve hot with rotis or parathas.
Feedback and comments always welcome!
