bhendi chi bhaji | simple bhindi recipe | bhindi sabzi recipe – easy indian okra curry
Bhindi or okra is liked by a lot of people, especially vegetarians, because it has its own naturally delicious flavor. Bhindi, also known as lady’s finger, is a vegetable that tastes spectacular even when cooked in the simplest way. I personally love the texture of bhindi a lot. If you get fresh bhindi, try making this simple bhindi recipe. This is basically a Maharashtrian style bhindi sabzi and is an excellent side dish for chapathi and varan-bhaat. It doesn’t require any fancy ingredients and the method of preparation is very simple.
how to cook bhindi that is not slimy
I often come cross people saying that their bhendi chi bhaji turns out slimy and sticky. This is a very common issue when cooking bhindi. This recipe addresses that exact problem. After rinsing the bhindi thoroughly, you must wipe it dry, and then proceed to chop it. Chopping bhindi while it’s still wet makes it stickier and harder to handle.
Another trick that helps is, stir-frying the bhindi on medium heat in preferably an aluminum kadhai. It takes about 20 minutes to make this bhendi chi bhaji and you need to stir-fry it almost constantly. The heat causes the slime from the bhindi to stick to the kadhai and get dried up. Since you are stirring constantly, the bhindi won’t burn. Use enough oil so that the bhindi doesn’t dry up and stay juicy on the inside.
You will need to use more bhindi to make this bhendi chi bahji than you usually do because it shrinks. About 500-600 grams of bhindi suffices for two people.
Here is one more bhindi recipe made with onions and tomatoes. Do check it out if you like Indian okra curries – Bhindi Masala Recipe
Now let’s see how to make this simple bhindi recipe.
how to make bhendi chi bhaji
- Okra / Bhindi - 500 to 600 grams
- Groundnut oil - 3 tbsp
- Garlic - 15 cloves, cut into halves
- Turmeric - ¼ tsp
- Byadgi red chili - ½ tbsp or to taste
- Salt - to taste
- Green chilies - 2, finely chopped (OPTIONAL)
- Rinse the bhindi and wipe it dry with a cloth. Chop off the head and tail of the bhindi. Slice the bhindi in round pieces, about ½ centimeter thick.
- Heat groundnut oil in a kadhai. Add in the chopped garlic.
- Stir fry the garlic on medium heat until its golden.
- Add turmeric and give it a quick mix.
- Add in the bhindi and mix.
- Continue to cook on medium heat stirring it often.
- The slime dries up and bhindi begins to crisp up a bit. Turn the heat to low if the kadhai gets too hot.
- After about 20-25 minutes of stir-frying, the bhindi is cooked through. Season with salt and byadgi red chili. Mix.
- Add green chilies towards the end. Cook for another minute.
- Bhendi chi bhaji ready. Seve it hot with chapathi, paratha or dal-rice. Enjoy!
bhendi chi bhaji recipe with step by step pictures below
Rinse 500-600 grams bhindi and wipe it dry with a cloth. Chop off the head and tail of the bhindi. Slice the bhindi in round pieces, about 1/2 centimeter thick.
Heat 3 tbsp groundnut oil in a kadhai. Add in 15 cloves of garlic cut in halves.
Stir fry the garlic on medium heat until its golden.
Add 1/2 tsp turmeric and give it a quick mix.
Add in the bhindi and mix.
Continue to cook on medium heat stirring it often.
After 20-25 minutes of stir-frying, the slime dries up and bhindi begins to crisp up a bit. Turn the heat to low if the kadhai gets too hot.
The bhindi is cooked through. Season with salt to taste and 1/2 tbsp (or to taste) byadgi red chili. Mix.
Add 2 chopped green chilies towards the end for fragrance. This is optional.
Cook for another minute.
Bhendi chi bhaji ready. Seve it hot with chapathi, paratha or dal-rice. Enjoy!