Recipe for lady fingers (Bhindi ke Sabzi)

The recipe for Bhindi ke sabzi is a straightforward dry dish for ladies' fingers made with okra, spices, onions, and tomatoes. This is a delicious and easy sabzi to prepare. Despite being mildly seasoned, the meal has a great flavor. It pairs nicely with roti, simple rice, or even dal as a side dish. It works well in a lunchbox as well. It can also be used as a filler for chapati or roti rolls because it is a dry curry.

How to prepare Ladyfinger (Bhindi) ke Sabzi.

Step by Step Image Guide

Got the ladies' finger ready.

1. Use runny water to rinse 250–300 grams of females' fingers. I sprinkle salt and apply vinegar. Give them ten to twenty minutes. Provide him a complete rinse under running water. 2. Empty them into a sieve and allow them to air dry for some time. Use a fresh napkin or kitchen tissues to wipe off. When you cut them, they will get slimy if they are damp or wet.

3. Set aside after chopping them into half-inch pieces. If the knife gets sticky while you're chopping, use a kitchen tissue to clean it off. Next, cut one large onion (3½ cups). Chop one green chile and one large tomato (approximately half a cup). If you don't like the tomatoes, you can deseed them. Prepare the Sabzi 4. Heat oil in a pan. A half-teaspoon of cumin seeds is added. Add 1 tablespoon of chopped garlic when the seeds start to sputter. The garlic should only be sautéed for 30 seconds without browning.

5. Next, mix the green peppers and onion sliced.

6. Keep stirring and cooking until they have started to turn golden.

7. Include the chopped Bengali.

8. Fry them until they are crispy but only partially done. However, they ought to be less sticky now.

9. Stir frequently while cooking, but avoid doing it too much as this will make them slimier. If the bottom starts to burn, carefully scrape it off. To avoid burning, you can also add a tiny bit of oil.

10. Sprinkle with salt. Half a tablespoon of salt from Himalayas was what I used.

11. Next, add half a teaspoon of red chili powder, half a teaspoon of garam masala, and 1/8 teaspoon of turmeric. Add some decent vegetarian bhaji masala or sambar powder if you don't like garam masala.

12. Saute for 2 mins.

13. Add chopped tomatoes.

14. Fry the lady finger for two minutes once more.

15. Cook, covered, until the tomatoes are soft and mushy.

16. Verify the spice and salt. Add extra salt if necessary. Next, add curry leaves or 1 teaspoon of kasuri methi. Continue to fry for another two to three minutes, or until the raw tomato scent is gone.

17. Continue mixing and cook until the bhindi is soft if you like it fully cooked. Since our bhindi is only partially done, I go to bed early.

Serve chapati or rice with bhindi ki sabzi.