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Bhindi lahsun sabzi | best Maharashtrian style bhindi ever | No onion tomato | பூண்டு வெண்டைக்கா பொரியல்

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Ingredients

250 gms Okra (Bhindi)
10 - 13 large cloves Garlic
1 whole Green chilli (Spicy)
4 whole Green chilli (Non Spicy)
1/4 tspn Mustard seeds
1/4tspn Cumin seeds (jeera)
one sprig Curry leaves
few finely chopped coriander leaves
as per taste Salt
1 tspn kashmiri chilli powder
3 - 4 tbsp Oil
A pinch Sugar

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Bhindi lahsun sabzi | best Maharashtrian style bhindi ever | No onion tomato | பூண்டு வெண்டைக்கா பொரியல்

Cuisine:
    • 25 mins
    • Medium

    Ingredients

    Directions

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    Although bhindi can be prepared in as many different style i never get enough of it. Cook it in anyway it still tastes good.

    One of the most wanted bhindi ki sabzi from my list is this lahsun bhindi ki sabzi. Its a very basic simple yet outstanding recipe that goes perfectly perfect with chapati. Especially the ghee chapati.

    During my school days, I would often come across this aromatic dish from some Maharashtrian’s kitchen and would always wonder how to achieve this taste. Finally i have found it the one with no onion, tomato. Even small kids will enjoy eating this dish without any tantrums, its a guarantee.

    Keeping it dry and crisp makes the vegetable more tasty.

    Method:

    1. Take 250 gms ladies finger, wash thoroughly in running water, wipe completely with a dry cloth. Chop them medium fine and set aside.
    2. Take around 10 -12 large garlic cloves, finely chop them along with some green chilli.
    3. since we eat less spice, i take 4 green chillies that are spiceless and one green chilli that is spicy. however you may adjust spice according to your taste. 
    4. Heat oil in a wide pan, add mustard seeds and jeera. let them splutter. Add garlic and green chilli in a way so that they sink in the oil. that much oil we will require.
    5. Yes, garlic and chilli are the main hero of this dish so you can add it handfull. Add curry leaves followed by bhindi immediately.
    6. Cook bhindi in medium high flame until all the mucilage in ladies finger has dried out. Once this mucilage is gone the bhindi tastes good else it will prevent all the spice from sticking to bhindi.
    7. add last add 1 tspn of kashmiri chilli powder for enhancing the rich red colour and adjust salt at this stage. putting it early may cause more sweating to the dish thereby increasing the mucilage dry out time.
    8. At the end sprinkle a pinch of white sugar to enhance the flavour of dish.
    9. Garnish with coriander leaves.

    Serve hot with chapati. Its a very satisfying simple meal that can be cooked in less than 20 mins with not much ingredients required.

     

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