Ingredients:
A 12oz packet of frozen bhindi (okra)
1.5 Tb of oil
1/2 tsp zeera (cumin seeds)
1/2 tsp haldi
salt and red chilli powder to taste
3/4 tsp khatai (mango powder)
1.5 tsp dhaniya powder (coriander ground)
1 Tbs besan (gram flour)
a few assorted mini bell peppers sliced
Heat oil, add zeera. When they start to rise up and splutter, add the bhindi. No need to defrost if you’re using frozen. Cover and cook for 2-3 mins on medium. Add all the spices except besan. Stir well and cover again for 2-3 minutes. Add besan. Stir well. Cover again for a couple minutes. Add the peppers. Turn off stove. Ready!
My ammi used to make a crispy fried bhindi as a snack..
-Slice fresh bhindi and deep fry until dark brown (not burned though!) drain on paper towel, and while it’s still hot sprinkle with salt and lal mirchi…omg!!! It’s so addictive!!!
Nikki and Khatti, I loved the two recipes .. thanks so so so much for sharing them.
Can you believe it, I have never had bindi in my life ! though I cook it for husband, almost every other week ..
The key reason being onion ! I cant stand to eat onion in its visible form .. but realized today that bindi can actually be made without onion thats a life changing event for me actually !
Most sabzis can be made without onion. In fact, they retain their original color, texture and taste, and all the nutritional goodness when you add the least amount of baggage
A whole lot of us vegetarians do not use onion and garlic for our daily dishes. The original taste of the vegetable is preserved. We only add some sliced green chillies, salt, haldi, a very tiny pinch of heeng, and a pinch or two of fresh dhaniya powder. Tastes yummmmm.
Also, we don’t add any water to any sabzi, only add some salt and let it cook covered for abt 10 mins.
He’s very busy jharoo poncha-ing, scrubbing tubs and folding laundry.
Even I forgot what he looks like.
thats a life changing event for me actually !