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Bhindi Sabji

There are a handful of recipes that I just know by heart, and this bhindi sabzi is one of those you. You know the ones where you can move through the motions and never really think about how much to add of what and when?

For me those are usually homestyle Punjabi recipes like masra di dal, baingan bhartha, tari vala chicken, and of course bhindi sabzi. Some how these type of rustic recipes tend to be very forgiving when it comes to adjusting spices and ingredients. Maybe that’s why they always take me the longest to write up?

  • Start by cleaning and chopping the bhindi.
  • Fry the chopped bhindi in mustard oil, or the oil of your choice on medium to high heat, stirring frequently for 8-10 minutes. Remove the fried bhindi from the pan and spread them out on a plate or tray.
  • Prepare the tadka. Add the ghee into a heavy bottomed pan and heat on medium high. Add cumin seeds and tet them sputter for a minute (while stirring), then add the onions. Cook the onions down for 2-3 minutes, and then add the green chillies, garlic, and ginger. (If you would like more tips on preparing a tadka, check out this post)
  • Now add the tomatoes, coriander powder, turmeric powder, and red chili powder and cook for 2 minutes. At this point you can add the salt and continue to cook the tadka down for an additional 4-6 minutes. The tadka is ready when the tomato mixture starts to pull away from the pan, and release oil.
  • Once the tadka is done, add the fried bhindi into the pan and cook together for 2 minutes. (Do not cover with a lid!)
  • Finish with garam masala, amchur (if using), and cilantro
  • Serve with hot, fresh rotis
  • 5 cups of chopped bhindi – approx 30-35 bhindi (see notes on cleaning & chopping!)
  • 3 tbs mustard oil for frying bhindi (you may substitute with any high heat oil
  • 1 tbs ghee 1 cup chopped onion
  • 1.5 cups of finely chopped tomatoes (I prefer to use Roma tomatoes)
  • 4 cloves garlic chopped finely 2 inch piece of ginger chopped finely
  • 1 green chili sliced finely (optional)
  • 1 tbs coriander powder – dhaniya
  • 1/2 tsp turmeric powder – haldi
  • 1/2 tsp red chili powder (or to taste) 1 tsp salt (or to taste)
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