We asked Saba Mohsin Shaikh of the popular food groups Karachi Chefs at Home and Pakistani Chefs at home to share some of the top trending bhindi recipes on her group, for our blog. Why bhindi? Because its one of the most nutritious vegetables and contains potassium, vitamin B, vitamin C, folic acid, and calcium. It’s low in calories and has a high dietary fiber content. In short – we all need to having bhindi on a regular basis along with other wholesome foods.
Here they are (in no particular order).
1. Bhindi Masala by Saba Mohsin Shaikh
This is a favorite in all Pakistani households.
Fry 2 large, sliced onions until transparent – in 4 tbsp oil. Added 1 tsp ginger and 1 tsp of garlic paste. Add 2 fine chopped tomatoes.
Now fry until tomatoes soften then add 750gm chopped bhindi and 2 large green chillies.
Fry for another 8 -10 minutes and then add 2 tbsp yogurt.
Sprinkle some salt to taste along with 1 tsp heaped chilli powder and 1/4 tsp turmeric powder.
Cover and cook till the oil comes on top and bhindi soften.
Sprinkle roasted cumin seeds towards the end and serve with roti and raita.
2. Crispy Fried Bhindi by Humera Shahid
Have it with roti or on its own – this makes for a lovely treat!
Take about 0.5 kg Bhindi and slit it down the middle. Then apply lemon juice enough to coat well. Leave it for at least half an hour to refrigerate.
After half an hour coat it with 2 tsp chaat masala, 2 tsp Red chili flakes, 1 tsp turmeric, 2-3 tbsp basin and salt to taste.
When coated well, deep fry on medium flame till it turns a nice golden. Burning can make it bitter.
Serve it with ur favorite daal chawal or as a side dish with any of ur favorite foods or simply indulge in it as a snack.
3. Khatti Bhindi by Diya Ansari
If you like your food tangy, this might be the one for you.
Wash and cut the top and bottom parts of the bhindi.
In bowl add 1/2 cup tamarind, 1/2 cup gram flour, 1 tbsp red chilli flakes, 1 tsp crushed fennel seeds, 1 tsp cumin, 1 tsp crushed coriander seeds, 1 tsp khatai powder and salt to taste.
Now add the bhindi in this mixture and coat well. Deep fry till golden and keep aside.
In a separate pan 2 tbsp oil and add 1/2 tsp mustard seeds, a pinch of turmeric,1/4 tsp ajwain and fry for a few seconds. Then add 1 large sliced tomato and cook on high flame for 10minutes.
Now add your fried bhindi along with 2 tbsp lemon juice and 5-6 whole, green chilis. Toss in some chaat masala and serve with chapati or daal chawal.
Featured Image: sanjeevkapoor.com