Punjabi bhindi a very healthy and delicious stir-fried okra cooked in Punjabi style. Perfect to be served with roti & phulkas.
Okra is one of the best home remedies for the prevention of diabetes. All you need to do is, cut off the ends of 2 bhindis and soak in the water overnight. The next morning, discard the soaked bhindi and drink the water. By doing this on a daily basis, the blood sugar level can be controlled.
This recipe of Punjabi Bhindi has been adapted from Indiankhana. To get better results, you need to pick and select good quality bhindi which is tender, green, and small in size. It is an ideal option for a lunch box along with the main course and a very healthy dish if prepared with less oil.
Did you notice that piece of crochet that is used as a prop in the food picture? This piece of crochet happens to be a handmade one especially gifted to me by my daughter Ayesha. It is not as easy as it looks because she managed to prepare it by mixing two different colors of yarns and then crocheting them together.
Punjabi Bhindi ~ Punjabi Style Okra
Ingredients
- 300 grams small size bhindi/okra
- 1 cup sliced onion
- 1 cup sliced tomato
- 2 teaspoon ginger & garlic paste combined
- 1 ½ teaspoon red chili powder
- 1 ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 tablespoon kasoori methi
- 1 teaspoon amchur powder
- 2 green chili or less
- ¼ cup chopped coriander leaves
- 1 teaspoon cumin seeds
- ½ teaspoon salt
- 8 tablespoon cooking oil 4 tablespoons for frying okra
Instructions
- Cut off the ends and make a long lengthwise slit on each okra and check if it is good from inside.
- Heat cooking oil in a nonstick pan and fry okra for 5 minutes on medium heat till soft but not fully cooked.
- Remove from pan and set aside. In the same pan add more oil and add cumin seeds. Once it starts to change color, add chopped onion and saute until light pink.
- Then add 2 teaspoon ginger garlic paste, green chili, 1 1/2 teaspoon red chili powder, 1 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder, 1 tablespoon kasoori methi and fry for 2 minutes on low flame.
- Now add chopped tomato and salt and cook until tomato is wilted and well blended with rest of the masala.
- Finally, add fried okra, amchur powder, and chopped coriander leaves. Stir well and cook covered for 10 minutes on low heat or till the vegetable is fully cooked. Taste and adjust the seasoning.
- Serve hot with the main course or with roti/chapatti.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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