There are some vegetables which are not every cook’s favourite. Bhindi (okra), arbi (taro root), kathal (jackfruit) to name a few. Or maybe its just me!
However nutritious these vegetables are, and awesome is their taste, they fail to grab my attention for the weekly grocery. And I can’t resist the thought of having them next time.
But. They are also superb in taste (especially Jackfruit), and packed with nutrients. So it becomes my duty towards my household and my cravings (more so) to prepare them at least once or twice a month. Especially when they are in season.
Although I prepare dishes using bhindi quite a lot in my kitchen, I still find it clumsy to clean, trim and chop these ladyfingers. Although with time I have learnt some tips to remove the excessive sliminess from Bhindi which do make my life a bit easier. And bhindi without all its sliminess (chicknayi) does taste amazing. If you don’t believe me, try this Bhindi raita and you would.
Anyway, so this bhindi pyaz masala. It is another one from the set of those side dishes which get ready very quickly if planned ahead of time. Usually I do the whole clean, trim and chop procedure on Sunday evenings so I could prepare this on Monday without any hassle. If planned ahead, this dish can be made under 25 minutes since Okra doesnt need a lot of cooking.
The slightly sweet taste of onion mixes very well with the blandness of okra. I use more than usual amount of Dry mango Powder (amchoor/ khatai) and also squeeze half a lemon towards the end to keep the sliminess in check. Also, ginger and cumin together aid in digestion since bhindi like cauliflower and cabbage, produces gas.
Okra consumes a bit more oil than other vegetables. I personally wouldn’t use Coconut Oil in this dish, but rather mustard oil, peanut oil or sunflower oil to impart more taste. But you could go as per your preference.
Let’s learn how to make simple bhindi pyaz masala. 🙂
Yields A big bowlful enugh for two
20 minPrep Time
25 minCook Time
45 minTotal Time
- About 500 gms bhindi- washed, trimmed and chopped
- 2 large sized onions- sliced thin lengthwise
- A small piece of ginger, grated or minced
- 1 small tomato, chopped small
- 1-2 green chilies, chopped fine
- 1 tsp cumin seeds
- ½ tsp red chili powder
- 1 tsp dry mango powder (amchoor)
- ¼ tsp turmeric
- ½ tsp coriander powder
- 1 tsp salt OR to taste
- ½ tsp Garam masala
- 2-3 tbsp oil
- Juice from half a lemon- optional
- Keep chopped bhindi and onion ready. Heat oil in a heavy bottomed pan, and add in cumin seeds. When they start to sizzle, add grated ginger and green chilies. Fry for just 15 seconds.
- Add sliced onion, saute for about 7-8 minutes till the onion start turning translucent. Add in chopped okra pieces along with tomato and cook without the lid for a couple of minutes at medium gas. Stir in between.
- Add in all the spices except salt and garam masala. Mix and let it cook for a few minutes, covered. Keep stirring frequently.
- Once the bhindi is almost done (in about 7-10 minutes), add in salt and garam masala. Cook at low-medium gas for a few more minutes till it's all cooked properly.
- Squeeze in the lemon juice, mix and turn off. Serve fresh with roti or paratha with raita or pickle aside.
How to select the best bhindi- Choose small, 2 to 4 inch pods that are dry, firm and deep green in color. They are younger, fresher and also contain less slime.
How to store bhindi- Place fresh okra in a paper bag, or wrap it in a paper towel and place the paper towel in a perforated plastic bag.
Some more side dishes that you might like-
Bhindi aloo- No onion garlic recipe
Methi aloo- Jain style
Lipatwa aloo tamatar- A family favourite