Has it been that long?? Here is humble Bhindi Ki Sabji

I am so sorry that I have been not around to update the latest kitchen adventures. Frankly there hasn’t been many. Amma (my mother) has been kind to make me soup and make me breakfast because I have been in great rush lately.

I have joined a gym and I am on a new diet. What is stopping me is the time crunch. But hey! I am on a mission here, right? I almost forgot about that. This space is for people who want to squeeze in time to do the most important thing. Cook food. Because, eating won’t stop.

The other day  I stepped into kitchen after a long time. I do not have the picture of it but I think you will love this sabji. All you need is listed below-

  • 8-9 diced bhindi (lady finger)
  • jeera
  • chili powder
  • turmeric powder
  • coriander powder
  • garam masala
  • salt to taste
  • 1 tsp oil (I prefer olive oil)

Take a pan and add 1 tsp oil. Let it heat slightly and then add jeera. I love the way it simmers in the oil,. Honestly, I am still afraid of sesame seeds popping. Amma laughs at me because I appear as if I am doing some chemistry experiment. Now, lower the flame and add a little chili powder, according to your taste. I have learned that Kashmiri chili powder is not very hot so you can be generous and it is less risky. But if you are using Teekha lal by Everest then you have to be very careful. You never know how much is too much.

Add a little turmeric powder in the pan. Keep the flame low because these powdered masalas burn quite easily. Add diced bhindi in the pan. Here is a tip. Dice it finely because it makes a lot of difference when you eat it. Big pieces take away that flavour.

Saute till it cooks and become very dark green in colour. Poke it with your spoon to check if it breaks easily. If it does then it is ready. Then add garam masala in it and saute. If you think the sabji is too dry, add a few drops of oil. Then add coriander powder. Another thing I learnt is that you should always add coriander powder at the last because it sticks every where; on the pan and the spoon. Just add some salt as per your taste and cover the pan with a lid.

Bhindi Ki Sabji is ready to eat. I know this is a favourite of someone who is very close to me. (^_-)

I love eating so much, I do not know why I am on a diet. Maybe, I just want to live longer and healthier so that I can eat more 😉