SINDHI BHINDI — QUICK AND EASY RECEPIE
(Okra and Potatoes, Stir Fried)
Bhindi and potatoes, cooked the Sindhi way is a great favourite of my niece. Sindhi Bhindi was the first vegetarian dish the child ate without a fuss and in fact, asked for more……and that from a Parsi child?!
Niloufer Dadina successfully tried the Sindhi bhindi Recipe on November 3, 2017. Her Comment: “Tried your Shindhi lady fingers today, YUm……. Send me more”
PREPARATION TIME: 5 minutes
COOKING TIME: 12 minutes
Cooking vessel: Large frying pan.
2 Large Potatoes (peeled) any firm variety;
500gms. Bhindi (Okra);
2 tablespoons peanut oil or any preferred cooking medium;
¼ teaspoon each of Rai (Mustard seeds), Jeera (Cumin seeds), Methi (Fenugreek seeds);
About 7 curry leaves;
2 green chillies or as per taste;
¼ teaspoons each, Amchur (dry-mango powder) or juice of half a lime
¼ teaspoon Jeera (Cumin);
1/4 teaspoon Salt.
PLEASE DO NOT USE ANY WATER IN THIS RECEPIE.
- Dice the potatoes into 0.5 cm x 0.5cm pieces. Place them in a bowl of water so they don’t turn brown.
- Cut the okra horizontally into 1
cm pieces. Discard the head and tail.
- Pour one tablespoon oil in the frying pan and put on a high flame on the stove to heat.
- Drain the potatoes in the meantime.
- To check if the oil is heated, hold your palm 10” above the pan. If you can feel the heat at that distance, it is hot enough.
- Once the oil is well heated but not yet smoking, put the potatoes in for frying.
- Move the diced potatoes round in the pan to be properly coated with oil.
- Cover the pan. Let potatoes cook for 1 minute.
- After a minute add a pinch of table salt and a pinch of cumin (Jeera) powder.
- Reduce heat. Stir the potatoes to coat with this seasoning.
- Let it cook in covered pan. You know the potatoes are cooked when they break easily if poked with a spoon.
- Remove the potatoes from the pan. Leave the pan on the stove.
- Add another tablespoon of oil. Bring once more to a high flame.
- Add to the oil: ¼ teaspoon mustard seeds (Rai); ½ teaspoon cumin (Jeera)
seeds; ¼ teaspoon Fenugreek (Methi) seeds; a few Curry Leaves, two or three Green Chilies split lengthwise or adjust as per taste. I normally slit the chilies and discard the rib and seeds from the inside and use only the skin.
- When the seeds start to splutter, add the Bhindi (okra).
- Sprinkle the Bhindi (okra) with a large pinch of salt.
- Fry for two minutes, moving the vegetable around from time to time.
- Add the fried potatoes.
- Add a large pinch of cumin (Jeera) powder
- Stir around to mix the vegetables.
- Cover and let cook on a low flame. Normally less than 5 minutes.
- Once the Bhindi (okra) is cooked, put the stove off.
- Taste and adjust the seasoning.
- Sprinkle a large pinch of Amchur (dry-mango powder). If not available, squeeze the juice of ½ a lime on the vegetable.
- Your Sindhi Bhindi is ready to eat.