Quick Bhendi
Bhendi or Lady Finger makes a very tasty side dish though very often rather un-appetising to look at, said to be gooey, snotty and sticky when cooked with less oil. Recently my wife and daughter traipsed off to Australia to settle my son into University and my fridge was full of meat dishes. I needed some veggies added to my meals to improve digestion as well as balance my diet. All I had in the fridge in terms of veggies was ¼ Kg of bhendi. Smitten by sheer laziness and lured by my glass of chilled lager, I decided to ask my Maid (who hails from a remote village in western Maharashtra) to cook the bhendi for me. I loved what she did with virtually no spices and in less than 30 minutes. Most importantly the dish was cooked with very little oil and was not sticky. Check it out.
Ingredients
¼ kg bhendione medium onionone green chilli¼ teaspoon haldi powder
Method
- Wash and dry the bhendi separately, spread out on newspaper
- When completely dry, top and tail and cut into ½ inch pieces
- Coarsely chop one medium onion and one green chilli.
- Heat oil in a kadai.
- Fry the onion till translucent.
- Add the green chilli and ¼ teaspoon haldi powder and fry well.
- Add the green chilli and ¼ teaspoon haldi powder and fry well.
- Add the bhendi and stir fry, then cover and allow to cook. Stir often so that it does not stick and burn.
- Just before turning off the fire, sprinkle with salt to taste and mix well.
- Alternately, instead of washing and drying the bhendi:
- Wash and chop the bhendi and in a dry kadai, dry roast it and remove. Proceed as before.