Sukhi Bhindi, Punjabi Dry Bhindi Recipe
by Tarla Dalal
Added to 121 cookbooks
This recipe has been viewed 123737 times
Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetable in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making it crisp and crunchy and then tossed in a semi dry masala before serving. Serve sukhi bhindi with some Punjabi Dals / Kadhis and Cooked Rice.
- Heat the oil in a deep non-stick pan on a high flame and deep-fry the ladies finger in it for 2 minutes. Drain on an absorbent paper and keep aside.
- Heat the oil in a deep non-stick kadhai, add the garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes, chilli powder, turmeric powder, garam masala, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the deep fried ladies finger, lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||222.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||16.7 mg|
|Folic Acid||75.6 mcg|
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