Monday, January 3, 2011

Bhendi Chi Bhaaji

This is my grandmother's recipe and probably one of the first things I learnt to cook from her. It's easy to make and goes well with both, chapati as well as varan-bhaat.


Bhendi - 250 gms
Mustard Seeds - 1/2 tsp
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 2 tbsps


Heat the oil in a non-stick pan or kadhai and add the mustard seeds.When they splutter, add the asafoetida, turmeric powder, chili powder and garam masala.
Now, add the Bhendi (chopped to small round pieces- the thinner you cut them the crispier they'll become) and toss it around so that the masala mixes well with the vegetable and cook on a low flame. Toss the bhendi frequently so that it doesn't burn and is evenly cooked. The bhendi is ready to eat when it's soft but I would recommend cooking it slightly longer (on a low flame) until it's nice and crisp. Add salt to taste.
Serve hot.

1 comment:

  1. We prepare this very often,but without the Garam Masala...Gayathri