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Sindhi-Bhindi — A Quick and Easy Recipe with Okra and Potatoes.

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”

Niloufer Dadina  Nov.3,2017:Niloufer Dadina,”tried your Sindhi lady fingers, YUm…
Niloufer: “Still in the pan.”
Niloufer:”As served to my Husband Percy.”

 

 

 

 

 

 

 

RECIPE

Serves 2

BHINDI (OKRA)

PREPARATION TIME:  5 minutes

COOKING TIME: 12 minutes

Cooking vessel: Large frying pan.

 

INGREDIENTS:

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

Snip off head

¼ teaspoon Jeera (Cumin);

1/4 teaspoon Salt.

 

Method:

PLEASE DO NOT USE ANY WATER IN THIS RECEPIE.

    1. Dice the potatoes into 0.5 cm x 0.5cm pieces. Place them in a bowl of water so they don’t turn brown.
    2. Cut the okra horizontally into 1
      1 cm horizontal pieces

      cm pieces. Discard the head and tail.

    3. Pour one tablespoon oil in the frying pan and put on a high flame on the stove to heat.
    4. Drain the potatoes in the meantime.
    5. 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.
    6. Once the oil is well heated but not yet smoking, put the potatoes in for frying.
    7. Move the diced potatoes round in the pan to be properly coated with oil.
    8. Cover the pan. Let potatoes cook for 1 minute.
    9. After a minute add a pinch of table salt and a pinch of cumin (Jeera) powder.
    10. Reduce heat. Stir the potatoes to coat with this seasoning.
    11. Let it cook in covered pan. You know the potatoes are cooked when they break easily if poked with a spoon.
    12. Remove the potatoes from the pan. Leave the pan on the stove.
    13. Add another tablespoon of oil. Bring once more to a high flame.
    14. Add to the oil: ¼ teaspoon mustard seeds (Rai); ½ teaspoon cumin (Jeera)
      Ready to Eat

      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.

    15. When the seeds start to splutter, add the Bhindi (okra).
    16. Sprinkle the Bhindi (okra) with a large pinch of salt.
    17. Fry for two minutes, moving the vegetable around from time to time.
    18. Add the fried potatoes.
    19. Add a large pinch of cumin (Jeera) powder                                               
    20. Stir around to mix the vegetables.
    21. Cover and let cook on a low flame. Normally less than 5 minutes.
    22. Once the Bhindi (okra) is cooked, put the stove off.
    23. Taste and adjust the seasoning.
    24. Sprinkle a large pinch of Amchur (dry-mango powder). If not available, squeeze the juice of ½ a lime on the vegetable.
    25. Your Sindhi Bhindi is ready to eat.

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