Bhindi Do Pyaaza / Okra Stir fry with Onions

Ingredients:

• Bhindi / Okra / Lady's Finger - cut into 1 inch pieces
• Chopped Onion - 2 big sized, sliced into long pieces
• Finely chopped Onion - 2 big, finely chopped
• Ajwain / Carrom seeds - 1 tsp
• Hing / Asafeotida powder
• Ginger garlic paste - 1 tbsp
• Masalas - Haldi, Chili powder, Coriander powder, Garam masala and Salt
• Tomato Puree - 1 cup (2 large tomatoes)
• Spices - Bay leaf, Cloves, Cinnamon, Dry Red Chilies 
• Coriander leaves
• Oil

Instructions:

• Heat a tbsp oil in a non stick pan and fry the okra pieces till they are half done and crisp
• Keep them aside and in the same pan add another tbsp oil and fry onions till brown (long slices)
• Keep them aside as well and let's start preparing the gravy
• Heat 1/2 cup of oil in the pan and add ajwain, hing and the spices - saute for a minute
• Add finely chopped onions and ginger-garlic paste - saute and let it cook till the raw smell subsides
• Add tomato puree and all the masalas - mix and cook till its all cooked well and oil leaves on the top
• Add the fried okra and onion slices to the gravy, mix well and adjust the taste if required by adding salt or masala
• Cook for few minutes, garnish with coriander leaves and a squeeze of lemon (optional) and serve hot with phulka roti/parantha

Aloo Bhindi / Potato and Lady’s finger / Potato and Okra

Ingredients:

Potato – 1, chopped

Okra – cut into small pieces

Chopped Onion – 1

Turmeric powder, Chili powder, coriander powder and salt

Oil, mustard and cumin seeds for tempering

Chopped Coriander leaves for garnishing (optional)

Water (see Note at the bottom)

Instructions:

• ·         Heat oil in a nonstick cooking vessel, add mustard and cumin seeds
• ·         When it splitters, add chopped onion – saute for a while
• ·         Add chopped potato and okra pieces – stir fry for few minutes till you feel the moisture of okra is gone
• ·         In low flame, add Turmeric powder, Chili powder, coriander powder and salt
• ·         Add little water, mix well and let it cook covered with a lid
• ·         Check in every few minutes and add more water, mix to avoid burning and let it cook covered till the veggies are well cooked
• ·         Turn off the heat, garnish with coriander leaves and serve as side dish for hot phulka/roti/chapathi/variety of rice

Note: I sprinkle little water from time to time to let the veggies cook in the steam and not fry in oil. But since it may make okra mushy be very careful and add little water only when they are sautéed well initially. I cook okra in non-stick pan everytime to avoid burning and usage of too much oil. And I cook my vegetables with water, covered with a lid. 

Bhindi ki sabji with tomato / Okra fry with tomato / Lady’s finger with tomato

Ingredients:

Lady’s finger / Bhindi / Okra – 250 gms

Sliced Onion – 1, big

Chopped Tomato – 1, big

Oil

Mustard and cumin seeds

Turmeric powder / haldi / manjal thool

Coriander powder, Red Chilli powder, Garam masala (or else) just the homemade sambar masala

Salt 

Chopped coriander leaves

A sqeeze of lemon juice

Instructions:

• ·         Wash and dry the lady’s fingers. Chop into small pieces horizontally
• ·         Heat oil in a nonstick pan (preferable), add mustard and cumin seeds
• ·         When they crackle add sliced onions – saute
• ·         When they are slightly brown add all the masala, haldi and salt as per your taste preference
• ·         Mix well and add the chopped lady’s fingers – saute till the moisture content of the veg is gone and its slightly roasted
• ·         Now add the chopped tomato and saute for few minutes, cook covered in medium flame
• ·         When you find the whole moisture is gone and the lady’s finger needs to be cooked well, add little water and let it cook covered
• ·         Once the veg is cooked, you may cook in high flame to evaporate the extra water or moisture content. This way the veg is cooked well and is not too dry as well. The sabji will be soft and tasty to eat and not sticky at the same time
• ·         Garnish with chopped coriander leaves and squeeze few drops of lemon juice, mix and serve hot with roti/chapathi

Bindi sabzi with Onion / Okra with Onion

Ingredients:

Bindi / Okra - cut into small pieces horizontally
Big Onion - 3 thinly chopped
Turmeric powder, Salt, Chilli powder, Coriander powder and Garam masala
Dry Coconut powder
Chopped coriander leaves
Half lemon

Preparation:

• Heat oil, add mustard seeds, chopped onion - saute
• When they are slight brown add the cut bindi and saute
• They need to be cooked in medium flame with covered lid 
• But keep stirring it from time to time
• Add Turmeric powder, Salt, Chilli powder, Coriander powder and Garam masala
• Mix well and let it cook again with lid on till its done
• Garnish with little dry coconut powder, coriander leaves and squeeze little lemon while serving to give that tangy taste. Tastes good while its still hot with roti/chapathi                                             *****The flavor of the roasted, sauteed onion give it the finger-licking taste