Friday, 1 January 2016

Katri Bhindi Kayastha style Class 2

Katri Bhindi

Bhindi, Okra or Lady’s finger is just one very popular vegetable for most indians. The way it is made varies vastly from different regions in india. I hail from the north india so this recipe is from delhi kayastha family. in the season one would see this virtually every day, goes as an everyday vegetable but equally be fine for a more formal dinner party. Here I will show you one of the simplest recipes which doesn't mean it is not tasty as this dish just tastes and smells of bhindi itself and my favourite. 


250 gms of fresh tender light green bhindi, chopped into 1/2 inches pieces
4 tablespoons of cooking Oil
Pinch of Asafoetida
1/2 onion chopped lengthwise
1/4 chilli powder. On this occasion I will try some of the red pepper presented by our own Shirley 
1 tsf Salt


  • Heat the oil in a wok or a frying pan over medium heat.
  • When oil is hot add add asafoetida and let is sizzle.
  • Add chopped onion and lightly fry for 5 minutes.
  • Now add the chopped bhindi, salt and chopped red pepper and mix well. If you want to make it hot one can add either chilli powder or a couple of chopped fresh green chillies.
  • Mix well and cook with the wok slightly covered for 5-10 minutes or till bhindi is cooked.

This dish is dry and if there is any water dry it by keeping the lid off on medium heat.

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