Serves 4, as a side
- 1 lbs of bhindi
- 4 tbsp mustard oil, or any preferred cooking oil
- 3/4 tsp cumin seeds
- 1 medium onion, chopped
- 1 green chili, chopped
- 1/4 tsp turmeric powder
- 3/4 tsp coriander powder
- 1/2 tsp red chili powder
- 4 to 5 garlic cloves, sliced
- 1/2 tsp mango powder (aamchur)
- 3/4 tsp salt
- 1/4 tsp garam masala
- Rinse bhindi and wipe it completely dry with paper towels. Allow to air dry before cooking. Less moisture will ensure less sliminess.
- Once bhindi is completely dry, remove the tops and slice lengthwise.
- Heat a heavy bottomed skillet or karahi on medium-high. Add mustard oil. Wait for oil to begin smoking before adding cumin seeds.
- Once cumin seeds begins to spurt/crackle, add chopped onions, green chili and turmeric powder. Stir to cook for 2 minutes, or until onions are translucent.
- Throw in sliced bhindi and stir fry for a good 5 to 7 minutes. Once bhindi has lightly blistered, sprinkle in coriander powder, red chili powder and sliced garlic. Fry for a minute before lowering the heat, putting on a lid to cook for at least 5 minutes.
- Every now and then, stir in between.
- Once bhindi is almost tender, sprinkle in mango powder, salt and garam masala. Stir to coat and increase the heat to medium-high. Stir fry for 2 more minutes.
- Serve immediately.
Do you love or hate bhindi? My personal advice, never hate.