Spicy Ladyfinger (Bhindi Sabji) In Indian Style

Spicy Bhindi Sabji

Here's a recipe for ladyfinger in a non-stick pan along with some tips and tricks:

Recipe Yield: 2 servings

Overall Cooking Time: Approximately 30-35 minutes.

Time taken in different activity:

Activity	Time
Washing and Cutting Time	About 10-12 minutes
Cooking Time	Around 15-20 minutes
Serving Time	Around 2-3 minutes
Total Maximum Time	Around 30-35 minutes

Ingredients:

• 500 grams of ladyfinger/okra
• 1 onion, chopped
• 2 cloves of garlic, minced (optional)
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 1 tablespoon oil is sufficient for non-stick pan, otherwise, use 2 tablespoons oil
• 1 teaspoon water

Instructions:

Washing and Cutting:

• Wash the ladyfinger/okra and pat them dry. Cut off the tops and bottoms, and slice them into thin rounds.

Cooking Process:

• Heat the oil in a non-stick pan over a medium flame.
• Add chopped onions and garlic (optional) to the pan and sauté until they into turn golden brown.
• Add the sliced ladyfinger to the pan and mix gently.
• Add turmeric powder, coriander powder, red chili powder, and salt to taste into the pan.
• Mix well, making sure sliced ladyfinger are coated well with the mixture.
• Sprinkle 1/2 teaspoons water if necessary; otherwise, the ladyfinger will release their juices, which will help cook them
• Cover the pan with a lid and let it cook for 3-4 minutes on low heat,
• After 3-4 minutes, open the pan to stir the contents.
• After stirring the contents, cover the pan again and let it cook for the next 10-12 minutes over low flame.
• After 10-12 minutes, remove the lid and check if the ladyfinger is cooked. If it's still slightly undercooked, cover the pan and cook for a few more minutes.
Serving
• Once the ladyfinger is cooked, turn off the heat and let it cool for a few minutes.
• Serve hot with roti or rice.

Tips and Tricks:

1. Make sure to wash the ladyfinger and pat them dry thoroughly before slicing. Any moisture can make the dish slimy.
2. If possible, use a non-stick pan to avoid sticking and burning.
3. Sauté the chopped onion until it turns golden brown to bring out their sweetness.
4. Cover the pan with a lid to trap the steam and cook the ladyfinger faster.
5. Stir the ladyfinger occasionally to ensure even cooking.
6. The ladyfinger will release their sufficient juices, which will help cook them; otherwise, sprinkle 1 teaspoon water if necessary.
7. Ladyfinger tends to release a sticky sap when cut, which can be minimized by adding some lemon juice or vinegar while cooking.