Friday, October 8, 2010
Bhindi Bhaja with Onion and Tomato/ Fried Lady’s Finger
The Pujo atmosphere has gathered me in its arms with a feeling that is so different and something that I yearn for at this time of the year. There are so many thoughts that get together even much before the Pujas come to the doorstep with a knock.
Ask any Bangali (Bengali) about Pujo and see the excitement in the eyes. That’s been happening to me of late and in the preparation for the coming days...enthusiasm tops the list with more things to follow.
Long time I posted on my food blog. For today it is the Bhindi Bhaja. This is more so as some young girls...beginners in the kitchen art...wanted to know about this preparation. I had told them it was very simple and more or so less effortless from many dishes that are cooked at home.
I hope this simple and easy dish will make some of them happy.
Bhindi/Lady’s Finger/Dhe(n)rosh in Bengali: ½ Kg. Wash them whole and then cut into 1 inch long pieces.
Onion: 2. Slice thinly.
Tomato: 1. Washed and chopped.
Cooking oil: 2 ½ tbsp (I’ve used mustard oil, any cooking oil will do)
Haldi powder: ¾ ts
Red chilli powder: ½ tsp (optional)
Salt: To taste
Place the kadhai/wok on the burning stove. Add the oil and once the smoke starts rising add the sliced onions and stir. Simmer the flame and once the firmness of the onion starts breaking down add the chopped tomatoes and stir fry.
After 3-4 minutes the tomatoes will become mushy. Time to add the bhindi pieces and increase the flame. Give it a stir and cover with a lid. Open the lid and stir from time to time for 2-3 minutes. Now add salt, haldi powder, red chilli powder (if you want it a bit spicy). Cover and simmer the flame again and let it cook in its own juices that are released and in between make sure to remove the lid to stir and cook so that all the ingredients get cooked evenly. This will take about 8-10 minutes to be fully cooked and served.
Relish it with hot rotis or with rice and dal. Sometimes a simple dish can make all the difference.