I am one of those who like their vegetables with a minimum of spices. I even enjoy boiled vegetables with some salt, pepper and lemon juice to spice them up. As it is, the south Indian, especially the Tambrahm type of stir-fry curries have just a smattering of spices. Going by those standards the following subzi is even more minimalist. You must try it at least once. I can promise you it won’t be the last.
Bhindi/okra/ladyfinger has this viscous substance which can be neutralized with some sour agent like amchur or lemon juice and lots of oil. I am not fond of bhindi at all. I remember my mother telling me that my maths would improve if I ate bhindi, since it is supposed to be good for the brain, but even that had not made me eat it, no matter in what form it was presented. (That I was pathetically weak in the subject is besides the point). I have gone through more than three-quarters of my life without ever eating more than what I couldn’t get out of eating. So, when I say that even I like this subzi, it is saying a lot.
The most amazing thing about this subzi is that it is almost oil-free and there is virtually no preparation except for washing and cutting the bhindi. Just my kind of lazy recipe!
Ingredients:
- Bhindi/okra ½ kg
- Curd 2 tbsp
- Turmeric powder 1/4 tsp
- Chilli powder 1 tsp
- Oil 1 tsp
- Salt to taste
Method:
- Wash and pat dry the bhindi. Trim the ends and cut into 1” pieces.
- Mix with the curd salt and turmeric powder in a bowl and toss it to coat the pieces well with the curd and spices. Leave to marinate for about 30 minutes.
- Take a heavy-bottomed kadhai and add the oil. When it heats up, tip in the bhindi. Give it a stir, cover, and let cook for about 7-8 minutes. Stir once in between.
- Open the lid and add the chili powder. Mix well. Cover and cook for another 2 minutes or till done.
- Switch off the flame and take it out in a serving bowl.
- Serve as an accompaniment with the main meal of roti/rice.
- The subzi will be soft but not sticky and extremely flavorsome.
