Bhindi is one of my favorite vegetable. Mom used to regularly send Bhindi fry as part of my school lunch. I have loved the Bhindi fry even my daughter likes it in all way. Bhindi fry is simple and quick stir fry can be served for lunch or dinner. Bhindi/okra/Lady’s finger is low in calories and plenty of vitamin A, C and fiber. This is one of the very simple Bhindi fry which I like to make often. Steamed rice with Tadka dal are much liked accompaniment with this Bhindi fry.
Kokum is another ingredient which I used to add for sour twist, quite like the tamarind because this can reduce fat, purify blood, digestion and also reduce cholesterol!
Wash Bhindi in water. Dry them with cloth or paper napkin. Keep in air for sometime to dry them completely. This helps to remove slim.
Cut the head and tails of Bhindi and chop them into small pieces. Also finely chop green chili and garlic.
Heat oil in fry pan. Add kokum and garlic, sauté for a min. then add cumin, muster seeds, green chilies, curry leaves, asafetida and fry for few seconds.
Add Bhindi, turmeric and sugar. Stir gently. Let the Bhindi cook on medium flame for 8/10 min. till it becomes soft and shrink.
Finally add salt, lemon juice and cilantro & sauté for 5 min.
Served hot with rice, roti.
Dry Bhindi completely, if there is any moisture left, then it will become soggy or sticky.
I avoid to cover and cook because of moisture it will become sticky or soggy.
Always use wide bottom pan to cook faster.
Select small and thin Bhindi for best taste. Check the tenderness by quickly bending its tail. If it breaks quickly then it is fresh and soft.If its bend fully and does not break then Bhindi is too old and raw.