Bhendi Chi Bhaji (Bhindi Bhaji)

Ingredients

• 250 to 300 grams bhindi – rinsed and chopped into ¼ or ½ inch round slices (okra or lady finger)
• ⅓ cup onion – finely chopped
• 1 green chili – chopped
• ¼ cup coconut – grated and fresh
• ¼ teaspoon turmeric powder
• 1 to 2 kokum or ½ teaspoon dry mango powder (amchur powder) or ½ teaspoon lemon juice, optional *check point no 2 in notes below
• 1.5 to 2 tablespoons oil
• salt as required
• 1 to 2 tablespoons coriander leaves – for garnish (cilantro)

Steps

1. Heat oil in a kadai (wok) or pan and add the onions. Sauté until softened and translucent.
2. Put in the green chilies and sauté for a minute.
3. Mix in the turmeric powder.
4. Add the okra with kokum and salt, then stir and mix thoroughly.
5. Cover the pan with a rimmed lid and pour water onto the lid.
6. Steam over low heat until the okra is tender and well cooked.
7. Check and stir the okra in between.
8. Once tender and softened, add grated coconut.
9. Stir, then give it a minute to cook.
10. Finish with coriander leaves as garnish.
11. Serve the Bhendi chi Bhaji with chapati, dal-rice or sambar-rice.