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’ :)
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:
- Wash and pat-dry bhindis properly to remove a gluey texture.
- Cut them diagonally to make long and thin slices.
- Heat oil in deep frying pan and add a fistful bhindi cuts each batch.
- Deep-fry them till crisp n golden-brown in texture.
- Heat 1 tsp oil in a kadai. Add cumin seeds, ajwain and let them crackle.
- Then after, add chopped tomato and hing. Saute it till tomatoes are soft and tender.
- Add fried bhindi along with all the spices and mix everything well.
- Cook it for 1-2 mins and serve them hot with phulka roti :)
- Add boiled potatoes (cut into small bites) while adding bhindi if you’re a potato-lover like me :)