Sukhi Bhindi, Punjabi Dry Bhindi Recipe
by Tarla Dalal
sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with 10 amazing images.
sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi is a daily fare made in many Indian households. Learn how to make Indian bhindi ki sukhi sabzi.
To make sukhi bhindi, 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.
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 vegetables 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 Indian bhindi ki sukhi sabzi before serving.
Sautéing the onions and tomatoes with common Indian spices is what makes this tongue tickling Punjabi dry bhindi. Further its aroma and taste is accentuated by the tinge of garam masala and amchur powder.
Serve Indian masala bhindi with chapati, dal fry and rice to make a complete Indian meal. Of course, an accompaniment like aam ka achar and a tall glass of Punjabi mint chaas can be served without any further thought.
Tips for sukhi bhindi. 1. Use a deep pan for deep frying the bhindi. 2. Deep fry the bhindi only for 2 minutes. Do not make it crispy. 3. You can deep fry the bhindi in less oil in batches, instead of frying the whole lot at one go in more oil. 4. While we have used sliced onions for a good mouthfeel, but if you wish you can use chopped onions. 5. If you are Jain, then skip adding garlic and onions. 6. Souring ingredients like lemon juice reduces the sliminess of bhindi. So do not miss out on adding it.
Enjoy sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with step by step photos.
Sukhi Bhindi, Punjabi Dry Bhindi Recipe recipe - How to make Sukhi Bhindi, Punjabi Dry Bhindi Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Sukhi Bhindi
4 cups ladies finger (bhindi) , cut 1/2" long pieces
oil for deep-frying
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup sliced onions
1/2 cup chopped tomatoes
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
1 tsp dried mango powder (amchur)
salt to taste
1 tsp lemon juice
1 tbsp finely chopped coriander (dhania)
For sukhi bhindi
- For sukhi bhindi
- To make {span class="bold1"}sukhi bhindi{/span}, 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 the {span class="bold1"}sukhi bhindi{/span} hot.
Sukhi Bhindi, Punjabi Dry Bhindi Recipe Video by Tarla Dalal
for the sukhi bhindi
- For the sukhi bhindi recipe | Punjabi dry bhindi | bhindi ki sukhi sabzi | Indian masala bhindi, rinse and drain all the water after washing bhindi. Wipe them dry using a paper towel. Rubbing little lemon juice over a knife before cutting the bhindi helps to get rid of the sticky substance easily. Cut them into ½ inch pieces and not smaller than that or else they will stick to each other while cooking.
- 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. This steps will make sure all the excess water is absorbed and okra is cooked yet not slimy.
- Heat the oil in a deep non-stick kadhai.
- Once the oil is hot, 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. If you are Jain, then skip adding garlic and onions.
-
Add the tomatoes. They not only add to the flavor but, also reduces the stickiness of the bhindi in sukhi bhindi recipe | Punjabi dry bhindi | bhindi ki sukhi sabzi | Indian masala bhindi.
- Now add the 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. This is the normal onion-tomato masala which is widely used in making North-Indian subzis.
- Add the deep fried ladies finger.
- Now, add the lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Souring ingredients like lemon juice reduces the sliminess.
-
Serve sukhi bhindi recipe | Punjabi dry bhindi | bhindi ki sukhi sabzi | Indian masala bhindi hot with roti or chapatti and dal-rice to make a hearty meal.
pro tips for sukhi bhindi
-
Use a deep pan for deep frying the bhindi.
-
Deep fry the bhindi only for 2 minutes. Do not make it crispy.
- You can deep fry the bhindi in less oil in batches, instead of frying the whole lot at one go in more oil.
-
While we have used sliced onions for a good mouthfeel, but if you wish you can use chopped onions.
- If you are Jain, then skip adding garlic and onions.
-
Souring ingredients like lemon juice reduces the sliminess of bhindi. So do not miss out on adding it.
| Energy | 213 cal |
| Protein | 1.6 g |
| Carbohydrates | 6.1 g |
| Fiber | 2.8 g |
| Fat | 20.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 334.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 16.8 mg |
| Folic Acid | 76.3 mcg |
| Calcium | 59.6 mg |
| Iron | 0.4 mg |
| Magnesium | 39 mg |
| Phosphorus | 45.4 mg |
| Sodium | 7.9 mg |
| Potassium | 114.6 mg |
| Zinc | 0.3 mg |
So delicious. Loved by all. Easy, quick & yummy. Will make it again.
I tried it out and it was amazing !! Tasted just like the restaurant one . Too good thank you.
can the bhindi be shallow fried instead of deep fried?
4 cup bhindi is hw much in quantity ,i mean in grams
Absolutely loved the recipe it was delicious and the compliments kept coming from my partner, said he could have it everyday and it was sweet because he never likes when I repeat food in 2 days, thanks for the awesome recipe.