❤️About This Bhindi Bhaji Recipe

You’ll need only 10 ingredients (plus, salt) to make bhindi bhaji recipe. This bhendi chi bhaji makes a quick weeknight dinner. Serve with phulka roti or simple dal-chawal.  Perfect to pack in the lunchbox: This bhindi bhaji makes filling lunch when packed with roti and kachumber. Another Maharashtrian style bhindi dish – bharli bhendi.

🧾 Ingredient Notes For Bhendi Chi Bhaji

Here is the pic of the ingredients you’ll need to make bhendi chi bhaji. 

Okra: When you buy okra keep in mind that they should be long, fresh-looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in it. Oil: Okra is the vegetable that needs little more oil compared to other vegetables. So be generous and add enough oil. Tomatoes: The sourness of it will help to reduce the sliminess of bhindi as it cooks.

👩‍🍳 How To Make Bhindi Bhaji? (Stepwise)

  1. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
  2. Add ginger and green chilies. Saute for 30 seconds or until the raw smell of ginger goes away.
  3. Add chopped tomatoes.
  4. Mix and cook for 3-4 minutes or until they become soft.
  5. Add salt, red chili powder, turmeric powder and coriander powder.
  6. Mix and cook for a minute. Oil will starts to ooze out from the masala.
  7. Now add chopped okra.
  8. Mix, cover the pan and cook. Do stir once or twice in between. NOTE: When you open the lid, make sure that the collected water under the lid doesn’t go into the bhaji. Otherwise, it becomes slimy. 
  9. Cook until okra is soft and tender.
  10. Now add garam masala.
  11. Mix and turn off the stove. Bhendi chi bhaji is ready to serve.

💭 Expert Tips For Bhindi Bhaji Recipe

For the variation, you can add 2 cloves of garlic (chopped) or 2 teaspoons of garlic paste. It gives a nice garlicky flavor to the bhindi bhaji. Add the garlic along with ginger and chili.

Okra should be dry before you chop them.  While chopping keepscleaning the knife as soon as it gets sticky.  While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy. Make the water that is collected under the lid doesn’t go into the pan when you open the lid. Water makes the okra slimy.

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