Sukhi Bhindi, Punjabi Dry Bhindi Recipe Video by Tarla Dalal

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Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetable in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making it crisp and crunchy and then tossed in a semi dry masala before serving. Serve sukhi bhindi with some Punjabi Dals / Kadhis and Cooked Rice.

Recipe Description for Sukhi Bhindi, Punjabi Dry Bhindi Recipe

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

For Sukhi Bhindi
4 cups ladies finger (bhindi) , cut 1/2" long pieces
oil for deep-frying
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup sliced onions
1/2 cup chopped tomatoes
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
1 tsp dried mango powder (amchur)
salt to taste
1 tsp lemon juice
1 tbsp finely chopped coriander (dhania)

Method

For sukhi bhindi

To make {span class="bold1"}sukhi bhindi{/span}, heat the oil in a deep non-stick pan on a high flame and deep-fry the ladies finger in it for 2 minutes. Drain on an absorbent paper and keep aside.
Heat the oil in a deep non-stick kadhai, add the garlic and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes, chilli powder, turmeric powder, garam masala, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the deep fried ladies finger, lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve the {span class="bold1"}sukhi bhindi{/span} hot.

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RECIPE SOURCE : Punjabi Khana