How To Make Ladyfinger (Bhindi) Recipe

📄Ingredients (Serves 2–3):
• 250 grams bhindi (lady finger)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/4 teaspoon asafoetida (hing)
• 1 medium onion (finely chopped)
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• ½ teaspoon amchur (dry mango powder)
• A few drops of lemon juice
• Salt accordingly
🧂Preparation:
- Prep the bhindi:
• Wash bhindi and dry it completely using a kitchen towel.
• Cut off the head and tail of each bhindi.
• Slice the bhindi into thin round pieces (about ¼ cm thick). - Cook the bhindi:
• Heat oil in a non-stick pan or kadai.
• Add cumin seeds and let them crackle. Add hing if using.
• Add chopped onions and saute until golden.
• Add the sliced bhindi and saute on medium heat.
• Mix and let it cook uncovered to avoid sliminess. - Spice it up:
• Once ladyfinger(bhindi) starts to soften and edges turn light brown, add:
Turmeric powder, Coriander powder, Red chili powder, Salt
• Mix gently and cook until the bhindi becomes slightly crispy and fully cooked (about 10–15 minutes). - Finish:
• Sprinkle amchur or a few drops of lemon juice for good taste.
• Mix and turn off the heat.
🍽️Serving Suggestions:
• Serve hot with chapati(roti), paratha.
• It tastes great with plain curd or a light salad on the side.