Recipe: Perfect Punjabi bhindi

Punjabi bhindi. Remove from the vessel and keep aside. In the same vessel, add the remaining oil. Once hot, add cumin seeds and allow them to splutter.

Other Bhindi/Okra Recipes you can check 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. You can cook Punjabi bhindi using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Punjabi bhindi

1. You need of bhindi (ladyfinger).
2. It's of Onion.
3. It's of Green chilli.
4. You need of Salt.
5. Prepare of red chilli powder.
6. You need of haldi( Turmeric) powder.
7. Prepare of Dhaniya(coriander) powder.
8. You need of garam masala.
9. It's of amchur(dry mango) powder.
10. It's of oil.

Bhindi Masala is a semi-dry curry made using okra, onion, tomatoes, and spices. The recipe is simple, easy to follow, and is made using basic pantry staples. Bhindi has many health benefits and including it your everyday diet is a great idea. The Traditional Punjabi Bhindi Kadhi Recipe, is a yogurt based tangy and spicy curry that is a staple dish in North India.

Punjabi bhindi instructions

1. In a pan add oil.
2. Add onion.
3. Add green chillies.
4. Stir it.
5. Add ladyfinger, stir it.
6. Add salt,lal mirch,haldi and dhaniya powder.
7. Cover it on slow flame.
8. After 10 minutes check if ladyfinger become soft,add amchur and garam masala.
9. Ready to serve.

In this recipe of Kadhi, the Bhindi, also known as the Okra is roasted in a wok until soft and yet lightly crisp. It is then added to the well simmered Kadhi that has a delicate cinnamon and chilli seasoning on it. Punjabi Bhindi Masala happens to be my second favorite subzi, after Baingan Ka Bharta. Keep in mind that bhindi/okra is one of those dishes you can never have enough of, so by adding tomatoes to this dish, the quantity increases, just a tip 🙂 My version of Punjabi Bhindi Masala is cooked with onions and tomatoes. I decided to experiment a little and added kalonji (nigella) seeds to this.