Today we make sabji, It’s name is Bhindi upkari. This is a very tasty to eat. I choose tender and slender looking bhindi with no blemishes. A flavor packed bhindi dish where the spices bring out the sweetness of the okra while the dry mango powder lends a slight tangy touch. I like bhindi and look for a new way to cook it away from the dry soute, curry, bharwa bhindi, bhindi upkari etc. So let’s me start to make this sabji.
- 200 gms Lady’s finger (Bhindi)
- 1 tbsp Coconut oil (Nariyal tel)
- 1 tsp Cumin seeds (Jeera)
- ½tsp Mustard Seeds (Rai)
- 1 Onion (Pyaz)
- 2 Kokum rinds
- 2 Red chilli Powder (Lal Mirch)
- Salt to taste (Namak)
- 2 tbsp Coconut, Grated (Kasahua Nariyal)
- Coriander leaves (Hara dhania)
Wash the Lady’s finger (bhindi) and clean with a cloth. Cut Lady’s finger (bhindi) of round small pieces and keep a side. The onion cut to small pieces. Heat oil in a pan, add cumin seeds and mustard seen. When start seeds of crackle add red chillies and kokam. Add the chopped onion and cook for light brown in color. Add the cut bhindi, salt and mix well, and fry on a low flame. Don’t put water (do not cover and don’t add any water). Continue stir-frying until done sprinkle grated coconut and coriander lives. So prepare your tasty sabji bhinda upkari. Serve hot sabji with Roti or Parantha.
Ensure you wash and dry the bhindi before a chopping it. Do not cover lid while cooking bhindi.