Ingredients
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250 gms Okra (Bhindi)
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5-7 large cloves Garlic(Depending on your garlic tolerance)
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1 whole Green chilli (Spicy)
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4 whole Green chilli (Non Spicy)
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1 small Onion
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1/4 tspn Mustard seeds
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1/4tspn Cumin seeds (jeera)
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few finely chopped coriander leaves
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as per taste Salt
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1 tspn Kashmiri chilli powder
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1/4 tspn Turmeric powder
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1/4 tspn Jeera powder
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3/4 tspn Coriander powder
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2 tbsp Oil
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A pinch Sugar
Directions
Although bhindi can be prepared in as many different styles, I never get enough of it. Cook it in anyway it still tastes good.
Bhindi lahsun sabzi | best Maharashtrian style bhindi ever | No onion tomato
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:
- Take 250 g ladies’ fingers, wash thoroughly in running water, and wipe completely with a dry cloth. Chop them medium fine and set aside. Use fresh and tender okra.
- Take garlic cloves; finely chop them along with some green chili. Add finely shopped onion and let it turn golden brown.
- 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.
- Heat oil in a wide pan, add mustard seeds and allow to splatter. Let them splutter. Add garlic and green chili in a way so that they sink in the oil. that much oil, we will require.
- Yes, garlic and chili are the main heroes of this dish, so you can add a little extra also.
- 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.
- Lastly, add 1 tspn of Kashmiri chili powder, coriander powder, and turmeric powder for enhancing the rich red color and adjust salt at this stage. Putting it early may cause more sweating of the dish, thereby increasing the mucilage dry-out time.
- At the end sprinkle a pinch or two of white sugar and allow to caramelize so as to enhance the flavour of this dish.
- Garnish with finely chopped coriander leaves.
Serve hot with chapati. It’s a very satisfying simple meal that can be cooked in less than 20 mins with not many ingredients required. This can stay fresh for up to 12 hours since we are not using any wet ingredients here. best suited for train journeys, lunch boxes, and school meals. For picky eaters, this is one of the best ways to send the okra inside their system.
Try a few comfort side dish recipes for chappati; I’m sure you’ll love this too:
