Head Over Coin

Indian recipes and culinary adventures

Kadai Bhindi: Your New Favourite Sabzi, Yaar!

|

Chef Curry Do’pyaza

Kadai Bhindi: Your New Favourite Sabzi, Yaar!

Namaste, Dosto! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, back with another lip-smacking recipe straight from my kitchen to yours. Today, we’re diving into the world of Kadai Bhindi – a dish so delicious, it’ll make you want to lick the kadai clean!

This flavorful bhindi (okra) dish is a staple in many North Indian homes, especially during the cooler months of autumn and winter. It’s a perfect sabzi (vegetable dish) to enjoy during festive occasions like Diwali or even a simple family gathering. My own family has been making this for generations! The best part? It’s surprisingly easy to make.

A Little History Lesson

Kadai Bhindi, as the name suggests, is traditionally cooked in a kadai, a wok-like cooking pan. It’s believed that this method of cooking originated in the northern parts of India, where the kadai is a common kitchen tool. The dish is known for its dry, slightly spicy flavor and the satisfying crunch of the okra.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

  • 250 grams Bhindi (Okra), washed and chopped into 1-inch pieces
  • 2 medium Pyaaz (Onions), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 2-3 Lahsun (Garlic) cloves, minced
  • 2-3 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level!)
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • ½ teaspoon Jeera Powder (Cumin Powder)
  • 1 teaspoon Amchur Powder (Dry Mango Powder)
  • 2 tablespoons Tel (Cooking Oil)
  • Salt to taste
  • Fresh Hara Dhaniya (Cilantro) leaves, chopped for garnish

Instructions:

  1. Prep the Bhindi: Wash the bhindi thoroughly and pat it dry. This is crucial to prevent it from becoming slimy. Chop off the ends and cut them into 1-inch pieces.
  2. Sauté the Aromatics: Heat oil in a kadai or a deep pan over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. Then, add the grated ginger and minced garlic. Sauté for another minute until fragrant. The aroma will fill your kitchen!
  3. Spice it Up: Add the chopped green chilies and all the spice powders – turmeric, red chili, coriander, and cumin. Sauté for a minute, stirring continuously, to prevent the spices from burning.
  4. Add the Bhindi: Now, add the chopped bhindi to the kadai. Mix well to coat the bhindi with the spice mixture.
  5. Cook to Perfection: Cook the bhindi on medium heat, stirring occasionally, for about 15-20 minutes, or until it’s tender and slightly crispy. Make sure to stir frequently to prevent it from sticking to the pan.
  6. The Final Touch: Add salt and amchur powder. Mix well and cook for another 2-3 minutes. Amchur powder adds a lovely tangy flavor to the dish.
  7. Garnish and Serve: Garnish with fresh cilantro leaves and serve hot.

Chef Curry’s Tips for Best Results:

  • Dry Bhindi is Key: Make sure the bhindi is completely dry before chopping and cooking. This will prevent it from becoming slimy.
  • Don’t Overcrowd the Pan: Cook the bhindi in batches if necessary, to ensure even cooking and crispiness.
  • Stir, Stir, Stir! Regular stirring is essential to prevent the bhindi from sticking to the pan and burning.
  • Adjust the Spice: Feel free to adjust the amount of green chilies and red chili powder to suit your taste.

Different Ways to Cook Kadai Bhindi:

  • Gas Stove: Follow the recipe above for the most authentic flavor.
  • Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
  • Pressure Cooker: Not recommended for this recipe, as the bhindi will become mushy.
  • Oven: You can roast the bhindi in the oven at 400°F (200°C) for about 20 minutes, then add it to the sautéed spices.
  • Microwave: Not recommended for this recipe.
  • Air Fryer: Air frying bhindi is a fantastic option! Toss the bhindi with a little oil and spices, then air fry at 375°F (190°C) for about 10-12 minutes, shaking halfway through. Add to the sautéed spices.
  • Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (approximate, per serving):

  • Calories: 150-200
  • Protein: 5-7 grams
  • Carbohydrates: 20-25 grams
  • Fat: 8-10 grams

Serving Suggestions:

Kadai Bhindi is a versatile dish that can be served with:

  • Roti or Chapati
  • Naan
  • Rice (Jeera Rice or plain rice)
  • Dal (Lentil soup)
  • Yogurt (Raita)

Time to Get Cooking!

So there you have it, folks! A simple, delicious, and healthy Kadai Bhindi recipe that you can easily make at home. I urge you to try this recipe and share the joy with your friends and family. Food is love, and sharing it is even more special!