Called as Lady’s finger in English speaking countries or Okra in Americas/Africa, it is simply known as Bhindi or Bhendekaye in India. It is quick and easy dish with Green benefits. Okra’s nutritious facts can be found here

  • Preparation Time: 5 min
  • Cooking Time: 10 min
  • Recipe Level:  Easy
  • Serves 2
  • Source: Mom
  • Cuisine: North Indian
  • 400 grams of horizontally cut bhindi 
  • 1 tbsp of oil
  • 1 tsp of jeera or cumin seeds
  • 2-3 medium sized Green chillies
  • Small piece of shredded ginger
  • Pinch of haldi or tumeric
  • 1 tbsp red chilli powder
  • 1 tbsp dhania or coriander powder
  • Salt to taste
  • Fresh cut lemon or equivalent
  • Pour oil in khadai or pan
  • When hot enough, add jeera, followed by green chillies and ginger
  • Add bhindi and then red chilli powder, salt and lemon. Mix well
  • Lid the pan and leave it on low-medium flame to cook
  • When near completion, add haldi and coriander. Mix using ladle, lid again and turn off the gas. Notice the color change.

Eat with phulka or paratha or rice. In the meantime, I should add Bhendekaye Gojju in my To-Make-List

Mad Notes:
  • Add tumeric and coriander only after bhindi is cooked thoroughly
  • Never add water to bhindi as it makes it mushy