Simple & Yummy Maharashtrian Style Dry Okra / Ladies Finger.
Bhindi, a favourite of all the kids in our family. I guess this legacy is just getting passed down from generations to generations in the Vadnere (my paternal surname) family. Starting from my Dadaji to my 21 month old daughter who picks up a whole piece of bhindi and relishes it little by little. Try making bhindi this week with this step by step recipe. Don’t forget to read the entire recipe as there are a number of tips in most of the steps, as making bhindi fry can get sticky / tricky at times.
- Bhindi – washed, dried, cut in long pieces
- Groundnut powder – 3 to 4 tablespoon
- Garlic – 6 to 7 cloves, sliced
- Karipatta – 10 to 15
- Kokum – 2 pieces
- Rai – 1 teaspoon
- Til – 1 teaspoon
- MOMmade Haldi Powder – Half teaspoon
- MOMmade Chilli Powder – Half teaspoon
- MOMmade Khandeshi Mazala – 1 tablespoon
- Salt to taste
- Oil for frying
To oil in a pan, add rai and let it crackle. Try using a local oil instead of the new and famous healthy oils. Each region has its weather and composition. Local produce is something that suits the people and the climate the best in each region. Like Coconut Oil in South, Mustard Oil in North, Groundnut oil in Maharashtra. Going local is the best way.
Add kari patta and Garlic and fry them for a minute and add Bhindi. Tip for cutting bhindi. Remember to completely dry the bhindi after washing and before cutting. Also rub some lemon on your knife while cutting.
Fry the Bhindi for a minute or two and cover cooking on high flame for 3 to 4 minutes. Remove the cover, add spices, salt and kokum. Then keep cooking without any cover on low flame. Remember do not cover with a lid for the entire cook. Maximum 4 minutes and that too on high flame. Then the entire cooking should be on a low flame, slowly and uncovered. Your bhindi will never be sticky with these tips.
Again go local. Kokum is local to Maharashtra. In the north you can add some Aamchur powder or lemon (at the end of the cook). In the south you can add some tamarind along with rai and fry in the oil. Well, all these are optional if you like a little tangy flavour. Or else you can completely skip. But this little tanginess also avoids stickiness in Bhindi.
Keep frying till the Bhindi is cooked well. I like to take it to a bit burnt level. But not today for the sake of my blog. Add the peanut powder. (Peanut Powder – Roast the peanuts, remove the skins, cool and grind) Mix it all well. And sprinkle some sesame seeds with lots of love.
Serve it with garma garam fulkas and enjoy. So you see it isn’t a rocket science to make the overly loved Bhindi. Well Bhindi can be made many ways – stuffed bhindi, masala bhindi or deep fried as well. I guess this one is simplest and of course healthier and yummy as well.
Coming to spices, MOMmade Khandeshi Mazala is our native masala. Famously called Kala Masala in Khandesh (area of North Maharashtra), it is so versatile and has its own specialities as well. I am planning to write one entire post on this masala. Do try and I am sure you are going to simply love it. Also there are going to be a number of recipes coming soon on this blog around this masala. Why? It is an inseparable part of my masala dabba.
BE YUMMY. BE HEALTHY.
I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.