Bhindi ki Sabji
Ingredients:
Bhindi(lady finger) : 250 gm
Onion (Sliced; preferably thin) : 1/2 or 1 (depending upon the size and how much you like onion)
Methi Seeds ( Fenugreek seeds) : 1/2 tsp
Mustard Oil: 1 tbsp
Turmeric Powder: 1/2 tsp
Salt: as per your taste
Procedure:
1. Wash and dry the lady fingers before cutting. It is very important to dry them so that they are easy to cook and less slimy.
2. Now cut them into thin slices. It takes up a lot of time to cut the lady fingers but if you don't cut them into thin slices you will have to eat a lot of their seeds which personally I don't like.
3. Warm the oil in a pan, put the fenugreek seeds. Temper the fenugreek seeds and put the lady finger in. Keep the pan in high flame and keep frying the lady finger. If your lady finger is getting slimy, not to worry. Just cook it on low flame for sometime and then again on high flame. the sliminess will go.
4. Once the sliminess is gone, add the onions, turmeric and salt. Keep tossing it in high flame. If it begins to burn, you can move to low/medium flame.
5. Once the onion is soft and slightly brown and also your lady finger is soft, put out the flame. Your Bhindi ki sabji is ready to eat.
Enjoy this dry recipe. It goes really well with the panchratna daal and rice with a pinch of lemon and salad.
If you have any suggestions or variation in the recipe that made it tastier do let me know :)
Ingredients:
Bhindi(lady finger) : 250 gm
Onion (Sliced; preferably thin) : 1/2 or 1 (depending upon the size and how much you like onion)
Methi Seeds ( Fenugreek seeds) : 1/2 tsp
Mustard Oil: 1 tbsp
Turmeric Powder: 1/2 tsp
Salt: as per your taste
Procedure:
1. Wash and dry the lady fingers before cutting. It is very important to dry them so that they are easy to cook and less slimy.
2. Now cut them into thin slices. It takes up a lot of time to cut the lady fingers but if you don't cut them into thin slices you will have to eat a lot of their seeds which personally I don't like.
3. Warm the oil in a pan, put the fenugreek seeds. Temper the fenugreek seeds and put the lady finger in. Keep the pan in high flame and keep frying the lady finger. If your lady finger is getting slimy, not to worry. Just cook it on low flame for sometime and then again on high flame. the sliminess will go.
4. Once the sliminess is gone, add the onions, turmeric and salt. Keep tossing it in high flame. If it begins to burn, you can move to low/medium flame.
5. Once the onion is soft and slightly brown and also your lady finger is soft, put out the flame. Your Bhindi ki sabji is ready to eat.
Enjoy this dry recipe. It goes really well with the panchratna daal and rice with a pinch of lemon and salad.
If you have any suggestions or variation in the recipe that made it tastier do let me know :)
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