Bhindi ki Sabzi – Pakistani

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 A simple sauteed bhindi ki sabzi with cumin seeds, whole red chillies. Pairs beautifully with chapati and dahi or some daal chawal.bhindi ki sabzi

Simple Sabzis

Carnivorous meals dominate the food tradition of Pakistan. People typically associate Pakistani cuisine with the famous dishes Biryani, Haleem as well as Nihari. The extensive selection of basic vegetables and lentils receives less attention than other Pakistani dishes. Various vegetable offerings make up the diverse selection of Pakistani food since Aloo Gobi is commonly available together with Achari Aloo.

The spotlight belongs to bhindi as it becomes the main ingredient through diverse cooking approaches which yield different outcomes. The main element in this straightforward bhindi sabzi rests solely on the bhindi. Frying bhindi became one of the basic food preparations since I began cooking and remains a trusty recipe I use right away.

Kinds of Bhindi

There are two varieties of bhindi and they cook fairly differently. When possible please try to get Indian or Pakistani bhindi!

Ingredients

This Pakistani Bhindi ki Sabzi is so straightforward and as long as I have bhindi I can make it.sliced bhindi

Step by Bhindi ki Sabzi Recipe

A simple Bhindi dish requires both perfect bhindi cooking texture (avoiding slimyness or mushiness) together with excellent seasoning. The two requirements of this dish can be accomplished with relative ease.

I say this now, but when I was a novice cook I made one mashed bhindi too many.

The first step requires heating the pan followed by pouring oil on medium to high heat. Cumin seeds with whole red chillies enter the heating pan to activate their smells before the okra beings to cook. Next pour in the okra together with salt and chilli flakes and stir the mixture for a final touch.

saute cumin and red chilies

When cooking bhindi let it simmer for several minutes then stir before allowing another 5 minutes of cooking time followed by stirring once more. Uncovered cooking or partially covering the pot helps the occurence of gumminess disappear during the preparation process. Intercourse motion should be slow to allow the gumminess to cook out from the bhindi while maintaining its tender state. The bhindi dish will transform from the initial left-hand picture into the right-hand representation.

After 15-18 minutes your bhindi reaches complete doneness at this stage. I prefer the bhindi to maintain some chew and color and crust so I keep sauteing it at high heat for additional minutes while stirring with infrequent movements.

What to Serve with Bhindi bhindi ki sabzi in a dish, daal in the background

Bhindi ki Sabzi

Simple okra dish with a few spices and lovely flavor!

Ingredients

  • 1 lb Okra
  • 3-4 dried whole red chillies
  • ½ tsp cumin seeds
  • ½-¾ red chilli flakes
  • ¾-1 salt
  • Oil for cooking a little less than ¼ cup

Instructions

  • Slice the okra into ½ cm coins.
    sliced bhindi
  • Heat oil in a saucepan, when it shimmers add the cumin seeds and dried whole red chillies
    saute cumin and red chilies
  • Add the the salt and the chilli flakes to the oil, then add the okra and stir deftly to coat well.
  • Cook uncovered on medium heat, stirring it every 5-6 minutes, the bhindi will darken, and cook through in 15-18 minutes for soft tender bhindi.
  • For a darker bhindi with more of a chew turn the heat up and saute a few more minutes until it’s to your desired doneness. Adjust seasoning.

Notes .. The optimal method to remove ‘sliminess’ in the cooking process requires using little to no kitchen cover. Your best approach to preventing breakage during cooking arises from minimal touching of the noodle mixture.