Friday, March 14, 2008

Bhindi Bhaaja

I sampled this dish at my friend's place and simply loved the flavours. I loved the taste especially of the spices and immediately thought of trying it out yesterday. It turned to be pretty easy and the taste was very different. This dish gels pretty well with hot phulkas.

Serves: 2-3 individuals

Okra – ¼ kg (chopped vertically and further chopped into 1 inch size)
Mustard oil – 2 teaspoon
Coriander powder – 2 teaspoon
Cumin powder – 1 teaspoon
Fennel powder – ½ teaspoon
Green Chillies – 2 (sliced vertically)
Salt – as per taste

1. Wash the Okra and chop and keep aside. Heat sesame oil in a sauce pan and sauté the green chillies.
2. Now add the Okra (chopped) and add the masala along with salt.
3. Keep on low flame and stir once in a while. Turn off flame once the vegetable is completely cooked.
4. Serve hot with Phulkas.
Update - The oil used here is Mustard oil. I realised using a different oil as base just changes the flavour of the subzi.


  1. It's nice to catch up with friends over delicious food.

  2. That sounds so delicious! And quite unusual with the addition of fennel powder. What kind of sesame oil is used here? The "idhayam" kind that is mixed with podi, is it?
    Thank you for sharing this recipe!

  3. Thanks Cynthia. There is so much you can learn when you meet up with friends over something as interesting as "Food".

    Thanks Nupur. Sesame oil here is Mustard oil which is used in Bengali cooking. Infact U informed me that most of her Bengali preparations are done with Mustard oil which is actually the secret behind the aromatic flavour which is so unique!!


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