- ► 2009 (31)
- Daring Bakers July 2008 - Filbert Gateau with Pra...
- Chutneys - Hari Chutney, Pudina Chutney and Khatta...
- Quick Raspberry Souffle
- Patta Kos Ji Bhajji - Cabbage Curry
- Bhinda Basar - Okra in Onion Tomato Gravy
- Boondi Raita
- Paneer Jalfrezi - Taste and Create
- Vegetable Badshahi
- Sindhi Curry Chawara- Tomato Curry
- Aloo Took
- Sweet and Sour Baby Corn
- Bharwan Lauki and Jeera Kadoo
- Vaishali's Masala Vadai
- Seyal Bread Dahi Mein - Bread Upma in Yogurt
- Methi Paneer
- Khatta Meetha Beetroot
- Swati's Bihari Palak Khichidi
- Lima Bean Curry
- Rajma Chawara - Red Kidney Beans Curry
- Carrot, Chickpea Rice
- Dal Palak
- Pakoda Curry
- Mangalore Bajji
- Makhani Dal
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- ▼ July (26)
Bhinda in Sindhi is Okra, Ladies Finger. I always loved Bhinda in any form but my fav. were fried Bhinda with phulka. Bhinda always reminds me of that one evening when I fell asleep doing my Hindi Homework without having dinner. I woke up in the middle of the night very hungry and even at that hour mama cooked food for me. There was nothing ready so she fried the bhinda and made phulka, every time I remember that I realize the unconditional love mothers have for their children is something that no one will ever understand other than a mother. She still even at this age pampers me the same way.
Sindhi's Love frying most vegetables, but times have changed and due to health reasons there are many who avoid frying. For the authentic Sindhi recipe you will have to deep fry the bhindas before adding them to the gravy. I cook it in the gravy instead. The fried version does taste delicious any day but not so healthy. I have both versions below.
250 gms Bhinda - Okra
2 onions, chopped
1 inch ginger
2 green chilies
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish
- Wash the bhinda's well.
- Dry them completely using Kitchen towel.
- Cut the ends and discard.
- Cut the Bhindas in one inch pieces. Keep Aside
- For deep fried version: Deep fry them in medium heat in batches till they are soft and cooked well. Do not over cook them. If you like them to be crisp just increase the heat to high in the last 2 minutes of cooking and then remove and drain. Keep Aside. The Crisp version can be eaten just as it is mixed in little salt.
- Puree the tomatoes, ginger and green chili together.
- Heat 1 tsp oil in a pan.
- Add the onions and cook on medium low till they are translucent.
- Add the coriander powder, red chili powder and turmeric powder. Cook for minute till the oil separates.
- Add the pureed tomatoes. cook till the oil separates.
- Add the Bhinda's and salt. Mix well.
- If using fried bhindas, cover and cook on low for 5 minutes for the flavours to mingle. Do not over mix.
- If not using friend Bhindas, cover and cook for 15 minutes or till the bhindas are cooked completely. Keep Stirring in between.
- garnish with coriander leaves and serve along with Khichini, Boondhi Raita and papad.
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