Bhindi/okra is a vegetable available throughout the year but during winter it is more fresh, with dense green color. My Bhindi ki sabji recipe/okra vegetable is a simple and easy way to cook Bhindi/okra, keeping its original taste and color by using minimum spices.

Winter is coming and we can see lots of fresh vegetables and fruits in the market. Along with vegetables and fruits, the season blesses us with good appetite and health. In India kids love bhindi/okra to such an extend that they can eat it daily. There are many recipes for bhindi/okra like Bhindi masala, Fried lady finger/Fried bhindi, Crispy bhindi etc.

Often Bhindi/ okra is cooked with onion and tomato but my recipe is different yet simple to cook. The most important thing while cooking bhindi is to make it non-sticky and to preserve its green color.

Tomato helps in reducing the sticky texture of bhindi while cooking, so bhindi is often cooked with tomatoes. In this Bhindi ki sabji recipe/okra vegetable I will share few important and simple tips to make the bhindi/okra with no stickiness and maintain the color just the same as raw bhindi/okra.

 

• Bhindi/okra – 250 gm
• Green chilli (split) – 2 to 3
• Garlic (crushed) – 3 to 4 cloves
• Turmeric powder – ½ tsp
• Chopped tomato – 1
• Cumin/ jeera – 1 tsp
• Curry leaves – 8 to 10
• Chopped coriander – to garnish
• Salt – to taste
• Oil – 1 to 2 tbsp

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Method:

• Wash bhindi/okra and spread it on a kitchen towel to dry.
• Pat dry with kitchen towel.
• Chop the Bhindi/okra in ½ inch pieces. Try to chop evenly so that the vegetable cooks evenly. 

 

 

• Heat oil in a kadhai. The oil should not be very hot i.e. heat the oil till it becomes hot and without forming flame.
• Add cumin/jeera, green chilli, curry leaves, and crushed garlic. Stir fry till garlic turns golden. Follow this step on high flame, with quick adding of all ingredients and continuous stirring. So place all the ingredients handy. Cooking the ingredients on the flame will enhance the taste of every spice and preserve color of green chilli and curry leaves giving a nice and strong aroma.
• Add turmeric powder and chopped Bhindi.
• Mix gently.
• Chop tomato in halve and remove its seed. Chop finely and add to the bhindi. The reason to remove the seeds is that it will not make the bhindi soggy as the seeds have more juice.
• Give a nice and gentle mix.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Matar Paneer/Cottage cheese and green peas Curry 

Suva/Shepu ki sabzi/Dill Side dish 

• Spread the bhindi evenly as much as you can in the kadhai so that steam is not trapped and bhindi remains dry. This is the most important step. It helps in reducing the stickiness of the bhindi. If you have a wide pan it will be more easy.
• Slow down the flame.
• Do not cover with the lid, this will add more moisture to the Bhindi making it too soggy and also lose its green color. You will observe the Bhindi cooked with a lid has a pale green color.
• Also, add salt at last, this will avoid Bhindi to release less water. Many vegetables on adding salt in the initial stage of cooking release water which helps them to cook in its own juice.
• Once the Bhindi is cooked, add salt according to taste and mix.
• Garnish with chopped coriander leaves.

• Serve with chapati.

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