Bhindi {Lady's finger} is a nutritious powerhouse packed with fiber, folate and vitamin C. Abundant in antioxidants which help keep gut inflammation in check and boosts immunity and relatively low in calories.
This is a staple in North Indian cuisine and one of my all time favourites. A simple flavourful meal with no fuss. When I pick the bhindi, I make sure to choose the ones that are medium to small in size as they cook better and quicker. Not to mention, the texture is just right once cooked and ready to serve.
Ingredients;
- 2-3 cups of bhindi (whole)
- 2 tsp oil
- 1 tsp ginger
- 1 tsp garlic
- 1 green chilli
- 4-5 curry leaves
- 1/2 an onion
- 4-5 cherry tomatoes
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric
- 1/2 tsp sea salt
- 1 cup of coriander leaves
Preparation;
- Heat oil in a pot and add the cumin seeds, curry leaves, ginger, garlic and saute till they look a little dark.
- Add in the onions and saute for a few minutes till the onions turn slightly brown.
- Now add in the spices and saute for a 2 minutes.
- Pour the cleaned and pat dried bhindi (Try and keep them dry when adding them into the pot as this prevents them from getting slimy. We want the dish to be dry, full of bold texture and flavour.
- Fold gently into the onions and spices. Then gently add 2 tsps of water, cover to cook for 10-15 minutes on low to medium flame.
- Uncover and put in the cherry tomatoes and cook for 2 minutes. The cherry tomatoes are more like a garnish and cook very fast.
- Add in the sea salt and give it a gentle mix.
- Garnish with coriander leaves and serve.
Hope you enjoy your version of the Bhindi Massala. Hope it tickles your chi and brings you a lot of comfort and joy in mind, body and spirit.
