Nonsticky crispy bhendi
Nonsticky crispy bhendi ( nonsticky crispy okra/ladyfingers):
Ladyfingers/okra/bhendi is one of the most loved common vegetable all over India. It's prepared in various ways in different parts of the country. Its sticky nature is loved by some and very much hated by many. It contains lots of moisture which makes it too sticky in nature. In Goa ,we prepare its vegetable using a simple tadka of mustard seeds,cooked with fistful of water and topped with coconut. Its sticky nature is removed using some kokum petals or tamarind. Some prepare it using onions, tomatoes etc. Its believed and it works too, a sour tamarind/kokum/tomato removes its sticky nature and finally you are yielded with a nonsticky vegetable.
I love its vegetable prepared in both ways, love the sticky vegetable too!! Though its sticky, the final vegetable becomes too tasty.
However today I tried making its vegetable skipping all this tamarind/kokum/tomatoes and yet got the trick to make a lovely nonsticky crispy ladyfingers which would be loved by most of them.
You can go through my recipe, its very simple to prepare and very tasty too!!
Ingredients:
Ladyfingers/okra/bhendi-10-12
Bedgi red chillies-4-5
Onions-2 long slitted
Garlic-2-3
Haldi powder-1 tsp
Red chilli powder-1 tsp
Coriander powder-1 tsp
Chaat masala-1 tsp
Salt as per taste
Sugar a pinch as per taste
Oil as required
Method:
Wash all ladyfingers properly and wipe each with dry cloth.
Cut them into fine roundels.
Take a pan, add oil, add bedgi red chillies and saute for a few minutes.
Once they change color, add chopped bhendi/ladyfingers and saute everything very well. Wait for few minutes and again saute and mix everything well. Do not close this with lid. Keep it open and go on sauting till bhendi are cooked. Check in between.
Remove cooked bhendi in a plate.
In the same pan add long slitted onions, garlic and saute well till onions are cooked well. Add haldi, red chilli, coriander powders. Saute well. Add cooked bhendi and again mix everything well. Add chaat masala, sugar, salt and mix well.
Off the gas and serve hot with Goan rice and Sol kadi.
Note: At any step, do not close your pan with lid, as if you close it then moisture will set in and your bhendi will become sticky. So cook open and enjoy a nonsticky bhendi vegetable.
Ladyfingers/okra/bhendi is one of the most loved common vegetable all over India. It's prepared in various ways in different parts of the country. Its sticky nature is loved by some and very much hated by many. It contains lots of moisture which makes it too sticky in nature. In Goa ,we prepare its vegetable using a simple tadka of mustard seeds,cooked with fistful of water and topped with coconut. Its sticky nature is removed using some kokum petals or tamarind. Some prepare it using onions, tomatoes etc. Its believed and it works too, a sour tamarind/kokum/tomato removes its sticky nature and finally you are yielded with a nonsticky vegetable.
I love its vegetable prepared in both ways, love the sticky vegetable too!! Though its sticky, the final vegetable becomes too tasty.
However today I tried making its vegetable skipping all this tamarind/kokum/tomatoes and yet got the trick to make a lovely nonsticky crispy ladyfingers which would be loved by most of them.
You can go through my recipe, its very simple to prepare and very tasty too!!
Ingredients:
Ladyfingers/okra/bhendi-10-12
Bedgi red chillies-4-5
Onions-2 long slitted
Garlic-2-3
Haldi powder-1 tsp
Red chilli powder-1 tsp
Coriander powder-1 tsp
Chaat masala-1 tsp
Salt as per taste
Sugar a pinch as per taste
Oil as required
Method:
Wash all ladyfingers properly and wipe each with dry cloth.
Cut them into fine roundels.
Take a pan, add oil, add bedgi red chillies and saute for a few minutes.
Once they change color, add chopped bhendi/ladyfingers and saute everything very well. Wait for few minutes and again saute and mix everything well. Do not close this with lid. Keep it open and go on sauting till bhendi are cooked. Check in between.
Remove cooked bhendi in a plate.
In the same pan add long slitted onions, garlic and saute well till onions are cooked well. Add haldi, red chilli, coriander powders. Saute well. Add cooked bhendi and again mix everything well. Add chaat masala, sugar, salt and mix well.
Off the gas and serve hot with Goan rice and Sol kadi.
Note: At any step, do not close your pan with lid, as if you close it then moisture will set in and your bhendi will become sticky. So cook open and enjoy a nonsticky bhendi vegetable.
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