A simple Pakistani style bhindi ki sabzi made with sliced onions and spices finished off with lemon juice. This vegetarian / vegan recipe can be enjoyed with garma garam chapatti.
Bhindi / okra is one of my most favourite vegetables to cook with, and has to be a part of my weekly dinner menu. Once a week for sure, though more than that is just as appreciated. I was so sad to find out that bhindi isn’t common in Australia as it is back home, so is difficult to find and on the pricier side. There is frozen bhindi (cut in half or sliced in rounds) available in Desi supermarkets that is convenient and relatively affordable. Of course, it doesn’t have the same taste as fresh bhindi and it can’t be used to make stuffed bhindi or crispy bhindi. I am usually on the prowl for bhindi here, and when I find it at a good price, I buy at least a kilo and then enjoy it over the course of a week. Here’s a recipe for a simple bhindi sabzi with onions and basic Pakistani spices. If you are looking for more vegetarian recipes, just click HERE.
- 2 tablespoons oil
- 1 medium onion sliced
- 1 teaspoon cumin seeds
- 1 – 2 whole red chilies
- ¼ teaspoon turmeric
- Salt to taste
- 250 grams okra / bhindi
- 1 teaspoon lemon juice
- 2 green chilies sliced
Wash the okra/bhindi. Drain and dry with kitchen towel. Once dry, slice into rounds and set aside.
Heat oil and add sliced onions. Cook till light brown, and then add cumin seeds followed by whole red chilies. Saute for about 30 seconds and then add salt and turmeric.
Stir and cook till the spices release their flavours and then add the sliced okra/bhindi.
Cook on medium heat for about 3-4 minutes, and then turn heat to low. Cover and cook till okra/bhindi is tender (about 20 minutes).
Once the okra/bhindi is cooked through, add lemon juice and green chilies.
Serve hot with chapatti.
Bhindi / Okra should not be washed after it is cut, else it will get slimy.