Bhindi Bhaji Recipes

BHINDI BHAJI (FRIED STUFFED OKRA)

Steps:

• In a small bowl combine the chili powder, turmeric, coriander, and salt.
• With a sharp knife, cut lengthwise slit in each okra pod, taking care not to cut completely through.
• Stuff each pod with a little of the spice mixture.
• In a medium saucepan, heat the oil over high heat.
• Add onions and cook, stirring constantly, 12 minutes, or until browned.
• Reduce the heat to low and add the okra.
• Add the water if the mixture seems to dry.
• Cook covered 10 minutes, or until the okra is tender but still retains it's color.
• Serve garnished with fresh coriander and lemons.

BHINDI BHAJI

Steps:

• Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.Add chopped bhindi and mix well.
• Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approximately 6-8 minutes. Stir in between occasionally.Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approximately 2 minutes.
• Add red chilli powder, garam masala powder and coriander powder; mix well. Cook for a minute over low flame and turn off the flame.
• Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.