Jhatpat Bhindi/ Spicy Okra

Bhindi (also known as Okra) has high nutritional value. The plant is well-known for its edible green pods. The pods are very versatile — they can be cooked, pickled, steamed and even stewed. It is also known to be a part of many salads. Bhindi Masala is the perfect combination of spices and flavours. The texture of the dish is towards the dry side, which concentrates the flavours of the dish. You could always customize the tanginess and spice level of the dish to fit taste preferences. It is the perfect accompaniment for parathas, roti and even plain rice and dal. Having guests over for dinner? Prepare the dish as a side to Dal Banjari, along with some plain steamed rice or tasty parathas.

 

Ingredients:

• 250 gm of bhindi
• A small bowl of water
• 7-8 tbsp of mustard oil
• 1 tsp of jeera seeds
• 1 tsp of fennel seeds
• 1 small bowl of finely chopped onions
• 1 tsp of chopped ginger
• 1/2 tsp of turmeric powder
• salt according to taste
• 1 tsp of fennel powder
• 1 ½ tsp of amchoor powder
• 1/4 tsp of pepper powder
• 1/2 tsp of sugar
• 1 tsp of lime juice

 

Preparation:

• Add in jeera and fennel seeds to hot oil in a pan and let them splutter.
• To the spluttering seeds add onions and fry to make them light
• Next add some water after adding ginger and continue to stir.
• After that stir in the turmeric powder followed by rest of the water while continuing to stir.
• Add the bhindi to this along with salt and mix it well.
• Sprinkle amchoor powder, fennel powder and sugar over the bhindi in the pan.
• Mix well and sprinkle the pepper powder followed by the lime juice.
• Stir it well and serve it hot.