Bhindi can be made in many ways like it can just be fried in several ways and also into curries in several different ways and it is mostly used to make different kinds of fried varieties or curry varieties. It is never used in combination with other vegetables and it is only combined with potato rarely
- Bhindi is a very sticky vegetable and it often gets sticky while cutting or chopping.
- One should always wash bhindi first, then wipe it with a cloth until it gets dry and free from any moisture. This is an important step to make bhindi. The next step is to chop off its head and tail. Then chop it into pieces.
- If you cut bhindi or lady's finger directly after washing and without wiping it dry then, the whole curry or sabzi turns sticky.
- Please take care of these tips while making any form of bhindi
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In a pot pour oil and heat it
Then put chopped bhindi, onion, and green chilies in the pot
Now add powder spices
Mix it further and cover it, let it cook over the low-medium flame for 15-20 minutes, keep stirring occasionally
- 1 medium, onion sliced
- 3-4, green chilies
- Salt to taste
- 1 tsp, crushed red chili
- ½ tsp, cumin seeds
- 1 medium, tomato sliced
- 1/3 tsp, turmeric powder
- ½ cup, oil
- Take a medium pot
- Pour oil and heat it
- Now add bhindi, onion, and green chilies together in the pot
- Stir to mix well
- Then add crushed red chili, turmeric powder, salt, cumin seeds
- Further, stir to mix well
- Now add tomato
- Stir to combine well and cover the lid
- And let it cook over the low-medium flame for 15-20 minutes
- Keep stirring occasionally
- Now bhindi bhujia is ready to serve with dal chawal (rice)bagara rice and chapati