Bhindi Ki Sabzi (Okra, Onion and Tomato Mix)

There are very few vegetables that kids are found of and especially if they are green in color. For some reason green color seems to be on the bottom of their favorite list. It becomes very challenging for parents to include greens in their diet. I can say that because my parents had a hard time doing that as well. But it was limited only until we were of toddler age but then we developed liking for every vegetable possible including Bitter Gourd (karela). My mom and papa both prepared Bhendi in 2 different ways, either it was typical Maharashtrian style with Onion, 1 green chili and 3-4 Kokum (to remove the sticky texture of bhendi) and the other one was Bhendi fry (Bhendi bhujia- Bihar specialty). We kids liked it both ways and it would be more tastier with fulkas (round soft bread made out of whole wheat flour) that our Papa made. My Father was an excellent cook who loved cooking and loved making fulkas even more. 

Over the years staying away from home, I tried doing my own variation of this sabzi and came up with this recipe. I used to prepare Bhendi for my roommates and apparently they loved my take on Bhendi ki Sabzi. This style of Bhendi preparation has been my forte so many years and I thought it would be lovely to share it with my followers as well. Let's take a look at the recipe:

Ingredients:

1 lb of Bhendi (Okra)

1 sliced Tomato

1 sliced Onion

1 tsp Turmeric Powder

2 tbsp Red Chili Powder (Kashmiri Red Chili Powder)

1 tbsp Coriander Powder

1 tsp Cumin Powder

1 tbsp Kitchen King Masala

Oil to cook

Salt to taste

Method:

Wash the Bhendi and dry it with the paper towel. This step is essential because if the Bhendi is wet when you cut it the sticky texture of the vegetable will make it difficult to cook it. Hence dry the bhendi completely before you begin cutting it.

Cut the Bhendi in bigger pieces and keep it aside.

In a nonstick pan, add 2 tbsp oil and keep it on medium flame. Once the oil is hot enough add sliced onion and cook it until they are golden brown.

Nonstick Pan is preferred because the Bhendi will not stick to the pan and therefore not lead to burning. Also its easy to toss and cook the vegetable.

After the onion is golden brown add sliced Bhendi to it and try tossing it and cooking it on medium flame for roughly 7-10 minutes.

Check on the bhendi and make sure its not burning. Add Turmeric powder, Red chili powder, coriander powder, cumin powder, kitchen king masala in mentioned quantity.

Add Salt as per requirement.

Stir the vegetable and make sure all spices are coated evenly. Let the bhendi cook for 5 more minutes with pan covered.

Uncover the pan and add sliced tomatoes to the pan.

Mix well and toss all ingredients carefully.

Cover the pan and let the  vegetable cook until the tomatoes are soft enough. Generally it does not take longer than 5-7 minutes for the tomatoes to turn soft. 

Check the seasoning at this point and adjust if required.

Serve hot with fulkas.