Bhindi with paratha has been my favorite ever since I was a kid. However, the way my mom prepares it, she never puts tomato in the sabzi. Last month, one of my colleagues got bhindi ki sabzi with tomatoes in it. It seemed a little weird to me at first, but after I really liked it once I tasted it. It was much different from what we usually have at home. She told me that it was a part of her sindhi inheritance. This recipe is on top of my favorites list now and I cook it at least once every week.
- Bhindi ( Lady fingers / Okra ) - 500 gms
- Onions - 1 medium (chopped)
- Tomatoes - 1 medium (chopped)
- Green Chillis - 1-2 (chopped)
- Oil - 2 tbsp
- Garlic - 2-3 cloves (peeled and chopped)
- Salt - As per taste
- Red chilli powder ( Lal Mirch ) - 1 tsp
- Turmeric Powder ( Haldi ) - 1/4 tsp
- Coriander ( Dhaniya ) Powder - 2 tsp
- Cut the bhindi into thick roundels of height 0.5 to 1 cms.
- Heat the oil in a non-stick pan, add the garlic and fry for a minute.
- Now add the chopped onions and saute on medium heat till translucent.
- Add the chopped tomatoes to the pan and sauté for another 3-4 minutes till the tomatoes become soft.
- Add the cut bhindi and chopped green chillis to the kadhai and mix well. Ensure that all the bhindi pieces get coated with oil.
- Add salt, turmeric, red chilli powder and coriander powder and mix well.
- Cover and cook for 10-15 minutes. Keep checking the bhindi and stir in between after every 5 minutes.
- Remove from flame and serve hot with rotis or parathas.