When I was a kid, I hated my vegetables like all other kids do. I’d always tried to get away from the veggies my mom used to pack for lunch. It was like eating something which isn’t meant for human beings ;). I never ever thought I’ll have to come across a person who loves the veggies and without them will not survive. Yes! That’s my hubby.. He doesn’t care if I haven’t cooked any curry for rice. Instead he needs a large portion of poriyal/veg side dish for his rice/roti.
I started liking subzi /vegetables after going to the beautiful city “Surat” in Gujarat. I have been there for almost 5 years and I hope that changed our palate. I can proudly say Surat food changed my perspective on food. The way they cook their food and feed the guests with lots of passion is never forgottable and will always remain with us.
My passion towards food and cooking is all started from there. And now it’s never ending journey..
From wide vegetarian dishes served in Gujarat, we love our Bhindi ki subzi (Okra/Lady’s finger). Lady’s finger is unique in taste and texture. I have posted Bhindi fry recipe with Gujarati touch, which I usually prepare to accompany roti (Indian wheat bread)
1) Wash the lady’s finger in running water and pat dry each one with dry cloth.
2) Chop them into two halves and slit them in the middle. Keep it aside
3) Chop the onions and tomato finely.
4) Make a paste of ginger and garlic.
5) Heat 1 tbsp of oil in a large pan. Add the chopped lady’s finger. Fry for 5 mins in medium flame.
This step is to avoid the stickiness of lady’s finger. Turn off the heat when the lady’s finger
is no more sticky.
1) Heat 1 Tbsp oil in a frying pan. Add cumin seeds.
2) When cumin seeds splutter add the chopped onions and little salt. Salt helps to fry the onions fast.
3) Fry the onion till golden brown and add ginger garlic paste.
4) Sauté for few seconds and add chopped tomato. Stir fry for 2-3 mins till tomatoes are soft.
5) Now add turmeric powder, coriander powder, cumin powder, red chilli powder and dried fenugreek
leaves. Sauté for 1 min.
6) Add the partially fried lady’s finger and mix well. Add the remaining salt.
7) Close lid and cook for 5 mins in low flame.
8) After 5 mins of cooking, add dry mango powder which is optional, garam masala powder and jaggery.
9) Stir well and cook another 3 mins. Turn off the heat and transfer to serving bowl.
10) Serve with roti (Indian wheat bread)
1) Stir frying lady’s finger alone prior to cooking will avoid the sticky texture to the dish.
2) Dry mango powder is used to give a tangy flavour. It’s totally optional. Instead of mango powder
you can use ½ Tsp of lemon juice.
3) Gujarat foods are always little sweet since they add Jaggery/Gur. Again it is optional if you don’t like
your vegetable to be sweet..