Bhindi ( Ladyfinger ) Subzi

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

October 2, 2009

This bhindi (ladyfinger) subzi is slightly different…..in a sense that it has some stir fried capsicums & onions in it. I had this dish once in a restaurant in Alwar & immediately noted the interesting twist in my mind.

Do try it out………

Ingredients

• bhindi - 250gms, cut into 1 inch pieces
• capsicum - 1 small one, sliced thinly into 1 inch bits
• onion - 1 big, diced
• turmeric powder - 1/4 tsp
• chilli powder - 1/4 tsp
• salt to taste - about 1/4 -1/2 tsp
• mustard seeds - 1/4 tsp
• jeera - 1/4 tsp
• oil - 2 tbsp

Method

1. Reserve a tsp of oil & heat the rest in a kadhai. Add the mustard seeds & let it splutter. Add the jeera , fry for a few seconds.
2. Add the chopped bhindi, salt & turmeric powder. Mix gently & cook on medium flame for about 8- 10 minutes. Stir every now & then, so that the veggies don’t get burnt. (do not cover the bhindis ever ! They become slimy )
3. When the bhindis are nearly done, switch off the gas.
4. In another kadhai, add the reserved oil & fry the onions on high flame for a minute. Then add the diced capsicums & a pinch of salt & continue cooking for a couple of minutes more. Switch off the gas & transfer the fried onions & capsicums into the kadhai with bhindis.
5. Add the chilli powder & continue cooking the bhindis. Stir & cook for another 4-5 minutes.
6. The subzi is now ready.
7. Serve hot with garam-garam rotis or dal-chawal.

Notes / Variations

The bhindis must be well cooked but the onions & capsicums must still be moist & slightly crunchy.

That’s the speciality of the dish………..

Source: chitti