Article content Most Indian food lovers are familiar with bhindi masala: this regional Punjabi-style bhindi sabji is the homestyle and comforting cousin of your restaurant favourite. Bhindi, or okra, can be a divisive vegetable. When it’s not cooked correctly it lets off a sort of sticky slime, which isn’t exactly appetizing.
When done properly though, okra is a beautiful, slightly bitter vegetable that holds up exceptionally well to Punjabi masalas (spices). The key to nailing it with okra is to always cook it at a high heat, and never cover the dish you are cooking in. Follow these two golden rules, and your bhindi sabji will be the star of your summer table.
Sabji is a blanket word for most vegetable based dishes in Punjabi food, and can imply a dry or gravy-based dish. In this case, we are making a dry sabji that is perfect to pair with naan or roti, or any flatbread bread of your choice. It also works great over a quinoa bowl or served as a side with roasted chicken.
However you enjoy your bhindi, do add it to your diet because it is considered a superfood and is packed with nutrients. More importantly though, it’s delicious. Bhindi (Okra) Sabji 6 cups of chopped bhindi (okra), approximately 35-40 bhindi 3 tbsp.
olive oil for frying okra 2 tbsp. ghee 1 tbsp. cumin seeds 11⁄2 cups finely chopped onion 4 cloves chopped garlic 2-inch piece chopped ginger 1 green chili chopped (optional) 11⁄2 cups chopped Roma tomatoes 1 tbsp.
coriander powder 1⁄2 tbsp. cumin powder 1⁄2 tbsp. anardana powder (pomegranate powder) 1⁄2 tsp.
turmeric powder – haldi 1 tsp. deghi mirch (substitute with smoked paprika) 1 tsp. salt (or to taste) 1 tsp.
garam masala powder 1⁄2 tbsp. ground kasuri methi (dried fenugreek) 1⁄4 cup chopped cilantro Start by cleaning the okra. Use a damp towel to rub the outside like you would with mushrooms and dry well.
You don’t want to wash okra under the tap. Once they are dry, chop the okra into bite sized 1⁄2-inch pieces. Warm the olive oil in a pan bringing it up to a high heat.
Flash fry the okra pieces in the oil for 3-5 minutes until they are golden brown. Remove them from the heat and set aside. Don’t layer them as they are cooling, give them space.
Next we’ll work on the turka or base masala tempering. Heat the ghee to medium heat in the same pan, add in the cumin seeds, and toast for 60 seconds. Add the onions and mix well, cook for 5-7 minutes until the onions are translucent.
Add the ginger, garlic, green chilies, tomatoes, cumin powder, coriander powder, turmeric, salt, deghi mirch, anardana powder, and tomatoes. Mix well and cook for another 5-7 minutes until all the moisture is absorbed, and the mixture becomes thick and jammy. Once the turka is cooked, add the fried okra into the mixture, mix well and cook uncovered on low heat for 5 minutes.
To this add the garam masala, kasuri methi, and fresh cilantro. Mix everything together, and serve warm..
