Bhindi ki Sabzi | Punjabi Sabji | Stir Fried Okra curry | Ladies finger curry | Cutting and cleaning bhindi

Bhindi AKA Okra is the most favorite curry at home! My love for this green veggie is the talk of our family (& my work places). At my first job, everyday someone or the other would bring bhindi. It was a big office and I virtually knew everybody and everybody knew me!! So every day at lunch hour I would get a call telling me that there is bhindi, "Aavi jao" (Come over)!! My grandma too fanned my love for bhindi by making it everyday during my vacations!!

Thankfully hubby too has a great liking for it. So needless to say, our offspring too takes after us on this matter!! The result - Bhindi every week in the season!! Though the bhinda nu shaak that I grew up on was a little different than the version my hubby grew up on. I make both versions and like them both, when it comes to bhindi I don't discriminate ;) . The one I am sharing today is Punjabi version as my MIL makes it.. It is vegan, gluten free and paleo! Simple, quick and yummy!! Check it out..

Punjabi Bhindi Curry | Okra Stir Fry

Ingredients:

500 gms Bhindi/ okra/ ladies finger, washed, wiped and cut into half inch length

1 big or 2 medium sized onions, peeled and cut into long slices

Salt to taste

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder (you can adjust according to your taste, we don't eat too spicy/hot food)

1 teaspoon dhania powder/ coriander seeds powder (I use dhania jeera powder/ coriander cumin seeds powder as I normally have this in stock) 

2 tablespoon oil

Method:

1) Heat oil in a thick bottomed kadai (wok/pan).

2) Now add onions to it, let them turn translucent. Keep stirring.

3) Once they turn translucent, add cut bhindi/okra to the kadai (wok).

4) Mix well. Let it cook uncovered for 10 minutes.

5) Now add turmeric and salt. mix well and cover. If your kadai/wok/pan is not thick bottomed, keep a tawa/ skillet under it.

6) Let it cook covered for 15 more minutes. Keep stirring in between.

7) Once the bhindi cooks, add dhania jeera powder (coriander cumin seeds powder) and red chili powder.

8) Mix well and cook for 5 more minutes.

I love bhindi with kadhi or dal. Though along with curd and roti they fulfilling and healthy meal.

Notes:

1) It's very important to wipe the okra/bhindi. If you skip this step, it will be slimey and not so appetizing. If planning to make it in the morning then you can wash bhindi at night and cover it with a dry kitchen towel. Next day spread them on another dry towel under fan. They will dry out fast and then you can skip wiping them!

2) While cutting okra/bhindi check for mature (pakat/ gharda) bhindi. You should discard them as they won't get cooked. They are generally big and difficult to cut. To verify further, try to snap it in two by bending it. If it doesn't snap then it is indeed mature and needs to be discarded.

3) Remove the dincha (top) of the bhindi as it won't cook.

Punjabi Bhindi Curry | Okra Stir Fry

Punjabi Bhindi Curry | Okra Stir Fry

+techie ZM