Quick Bhindi Fry

No matter how much I try, I can’t get rid of deep-fried delicacies at all…

I recalled one fine morning… A year back, my routine was to get up, have a cuppa tea with my crime-partner forever i.e. bhabhi while cutting the vegetables for subzi n salads! Usually we took a charge of dinner completely, so we weren’t supposed to cook subzi/gravy in morning…

But after handing over those vegetable cuts to mother-in-law, we used to bug her @ times asking tons of questions/queries! And it happened mostly when she was making ‘Bhinda-Bataka nu Shaak’ (Okra-Potato Subzi) ‘coz she used to deep-fry those bhindis n make them crisp before adding in kadai… I always wondered why to increase calories if that could have been done by sauteeing or simply kadai-cooking??!!!

She explained her reason of doing it that way… Brother-in-law n infact, my hubby don’t prefer those seeds to mess the subzi n both of them hate it like anything! Well, lemme clarify here that I kept asking always as I wanted to save those extra calories for some delicious fried munchies… ;)

Since last 1 year, I’ve tried different way of making okra subzi… A new technique/spices/flavors every time I make it! But never made that deep-fried version, as hubby loves it the way I cook n I take care of not making it messy/gluey :) Just 15 days back, I was in hurry to make something for dinner… n that too with Okra!!! Usually it takes a little longer to cook bhindi in kadai, but to make it quickly, I deep-fried them like mum-in-law… so that I can make it in-time :D I postponed a plan of making dalwada the next day though…

Thanks mummy for making us learn a quick + easy + delicious ‘Bhindi Fry’ :)

Serves: 2

INGREDIENTS:

250 gms Bhindi (Okra)
1/2 Chopped Tomato
1/2 tsp Red Chilly Powder
1 tsp Coriander Powder
1/4 tsp Garam Masala
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/4 tsp Ajwain
A pinch of Hing
Salt, to taste
Oil, to deep-fry

STEPS TO FOLLOW:

1. Wash and pat-dry bhindis properly to remove a gluey texture.
2. Cut them diagonally to make long and thin slices.
3. Heat oil in deep frying pan and add a fistful bhindi cuts each batch.
4. Deep-fry them till crisp n golden-brown in texture.
5. Heat 1 tsp oil in a kadai. Add cumin seeds, ajwain and let them crackle.
6. Then after, add chopped tomato and hing. Saute it till tomatoes are soft and tender.
7. Add fried bhindi along with all the spices and mix everything well.
8. Cook it for 1-2 mins and serve them hot with phulka roti :)

SJ’s NOTE:

• Add boiled potatoes (cut into small bites) while adding bhindi if you’re a potato-lover like me :)