Wednesday, November 4, 2020

BHINDI KALI MIRCH

 BHINDI KALI MIRCH

Lady's fingers/okra are called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekayi in Kannada. Did you know that lady's fingers has a component called pectin which helps to reduce the "bad" cholesterol in our system? It has a number of other health benefits as well.

This has to be one of the more common vegetables in the Indian kitchen! I make use of lady's fingers quite often so elsewhere in this blog you will find other recipes for bhindi such as:-

Today's recipe is an easy to make side dish called Bhindi Kali Mirch which can be made quite fast. It gets its name from the black pepper ( Kali Mirch in Hindi) powder which gives this dish a distinctive taste. One of the reasons this can be made in a jiffy is that lady's fingers is one vegetable that gets cooked in no time! 

I have adapted this from Bhindi Kali Mirch by the legendary cookery expert Tarlaji Dalal. 

I tried this out the other day and it was most yummy!!


Ingredients:-

  • Bhindi ( Lady's Fingers, Okra), 250 gms
  • Large -sized Onion, 1
  • Green Chillies, slit, 2
  •  Roasted Cumin Seeds Powder, 1/2 tsp
  • Chilli Powder, 1/2 tsp
  • Freshly ground Black Pepper Powder, 1/4 tsp
  • Oil, 2 tbsp
  • Salt, to taste
Method:-

Wash the lady's fingers and pat them dry using a clean kitchen towel
Snip off both ends and cut into 2" pieces
Slice the onion into thin slices
Heat oil in a thick-bottomed kadhai and on medium heat add the onion and sauté for a couple of minutes
To this add the slit green chillies and sauté for a few seconds
Next add the cut lady's fingers and salt to taste
Mix well and cook until the lady's fingers get done stirring from time to time
Please take care that the lady's fingers get overcooked to become mushy
Now add the roasted cumin seeds powder, chilli powder, and freshly ground black pepper powder and mix well
Cook for a few minutes until the lady's fingers is well blended with the spice powders
Switch off the gas and transfer the Bhindi Kali Mirch to a serving bowl
Serve hot as a side dish with rice or rotis


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