Bhindi bhaji
Bhindi bhaji is an easy okra sabzi (vegetable curry). This one is rich with coconut milk and very quick to make, so perfect for weeknight meals or as a vegetable side dish that's part of a wider spread.
By Romy Gill
Ingredients
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 8 large garlic cloves, thinly sliced
- 15g/½oz fresh root ginger, peeled and thinly sliced
- 500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices
- 2–3 green chillies (bird’s eye or similar), sliced in half lengthways
- 2 tsp tomato purée
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp amchoor (mango powder)
- 2 tsp ground coriander
- 175ml/6fl oz coconut milk
Method
Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally.
Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately.
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