Lady’s finger being a favourite of mine I try to prepare the same with different variations. Posting a simple, no fuss quick,and easy stir fry recipe that can be served as a side dish with polis or even dal rice.
- 250 gms tender, small bhendi /okra/ bhindi / lady’s finger
- 5 tsp oil (to be added in stages)Or as required
- 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- 1/8 tsp turmeric powder
- 2 1/2 to 3 tsp kashmiri chilli powder (adjust to taste)
- 1/2 tsp coriander powder
- 1/4th tsp cumin powder
- 1/8 to 1/4th tsp garam masala powder( depending on how strong it’s flavour is )
- 1 onion approximately 1/2 cup onion finely chopped
- 1 tomato approximately 1/4th cup tomato(deseeded) finely chopped
- 1 potato approximately 1/2 cup potoatoes cut into small cubes and dipped in water
- Oil to shallow OR deep fry the potato cubes
- Salt to taste
- Finely chopped coriander leaves to garnish
- Rinse the lady’s finger well. Pat dry totally with a cotton cloth. There should be no moisture left. Cut off the edges and cut into 3/4 th cm roundels with a dry steel knife. This helps in reducing the sliminess of the lady’s finger.
- Rinse the potato cubes and pat dry them totally on an absorbent cloth. Either shallow fry or deep fry the cubes till done and keep aside.
- Heat about 3 tsp oil in a flat pan first, then add mustard seeds, when they splutter add asafoetida, onions saute well till transluscent, then add tomatoes and saute well till a little soft. Add turmeric powder, red chilli powder, coriander powder, cumin powder and saute well, add sliced lady’s finger and stir fry well on high flame (taking care the mix does’nt stick to the bottom of the pan)till the spices coat them and then reduce the flame stir fry over low heat till almost done. In case you feel the sabzi needs more oil to stir fry, only then leave 2 tsp oil from the sides and mix well. When done add the fried potato cubes, salt and garam masala powder and saute well. Stir fry till done.
- Garnish with fresh, finely chopped coriander leaves. Serve hot as a side dish with rotis or dal rice.
- DO NOT COVER the pan as steam releases moisture and the lady’s finger will become slimy and mushy when it comes in contact with water. This is one of the reasons why this sabzi requires excess oil. Hence start out with 3 tsp oil and then add more as required.
- Salt releases moisture, also lady’s finger tend to shrink when cooked, hence add salt when it is almost cooked.
- Potatoes take a longer time to cook, hence either shallow fry or deep fry the cubes. Also when fried they lend an awesome taste to the sabzi.
- Always go in for tender, small bhendi as they cook faster.
- Garam masala has a strong flavour, hence add it depending on how strong it is.