Since warm climate facilitates the cultivation, its consumption is noticeable in the tropical and sub-tropical countries. It is extensively used in Pakistan, the Middle East and Africa. Popularly known as lady's finger or bhindi in Urdu, it is believed to be containing dietary fibre, anti-oxidants, Vitamin A, C and K, folates, iron, magnesium, zinc, beta-carotene, potassium, phytonutrients and calcium.
Course Main Course
Cuisine African, Middle Eastern, South Asian
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Author Fareeha Raheel
1tbspDry Coriander Powder
Salt to taste
Oil for frying
5Chilies3 chopped, 2 whole
Wash and dry the lady finger [bhindi]. Cut it in thin pieces. Deep fry them.
When frying meanwhile slice the onion.
After frying dish out the bhindi and then fry the onion in the same oil. When golden brown then put the onion in the pan in which the spices would be cooked.
Add salt, turmeric powder, chilies, dry coriander powder, cumin powder. Add chopped tomatoes and stir and then cover the lid for 5 minutes.
Uncover the lid and then see if the tomatoes are soft and the spices are cooked then add fried bhindi in it. Stir and then cover the lid again for 5 minutes.
Your tasty Bhindi is ready. Serve hot.
Drying the bhindi is necessary to prevent mucilage.
Deep frying is also important so that mucilage would not be tasted by the eater.
Take out from frying when crispy brown.
When cooking in pan do not add extra oil use the oil used before in frying.