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Bhindi ka bhujia is something which gives taste to your daily boring meal. In short- it is a fry okra with the best combination of Aloo as in Potatoes. It’s one of the most popular dishes in Eastern part of India. Cooking Bhindi is tricky, if you don’t cook it properly, then it doesn’t taste good because of slimy texture. So, it needs to be cooked without lid & continuous stir.
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Let's get started!
Yield – 3 servings
Timing – 25 min
Prep time – 15 min
Total- 40 min
Ingredients:
Okra/ Ladies’ finger/ Bhindi – 300gm, chopped
Potatoes – 3 medium, chopped
Onion – 1 medium, sliced
Green Chili – 2 nos. chopped
Cumin seeds – ½ tsp
Oil – 5 tbsp
Turmeric powder – ½ tsp
Red Chili powder – 1 tsp
Black pepper powder – ½ tsp
Salt to taste
Method:
Wash and cut the head and tail of bhindi/ okra, then cut it into small pieces about 1 cm. Then, peel and cut potatoes and onion into slices.
Heat a pan, pour some oil and add cumin seeds after popping add onion, green chili and stir quickly. Add chopped potatoes, stir well then add okra, sauté for a minute.
Add turmeric powder, red chili powder, black pepper powder and stir intermittently on medium flame without covering the lid. When Okra and potatoes start becoming crispy, add salt as per your taste. Stir gently with the interval of 2 mins. Serve hot with Roti/ Rice & Dal/ Flatbread. Enjoy! 😊
*Note- Don’t stir too quickly, okra is delicate so, sauté it gently without covering. Keep in mind always, “Wash it before cutting. Never cut before then wash”. Bhindi fry needs bit more oil to fry, so don’t be scared to put more oil.
