Kartik Aaryan, who will soon star in Aashiqui 3, has carved out a name for himself but is a straightforward individual who enjoys eating basic fare. Kartik adores the Bhindi his mother makes, so today, we’re sharing one of the simplest bhindi recipes you can prepare for yourself.
Here is a straightforward recipe for Bhindi ki Sabzi that uses only onions and common spices yet is so tasty that Bhindi enthusiasts will enjoy it constantly.
Five hundred grams of Bhindi, four to five onions, one teaspoon each of cumin and coriander, one teaspoon each of turmeric and red chili powder, one or two green chilies, two pinches of asafoetida, two tablespoons each of coriander leaves and mustard oil, and salt to taste.
Using a kitchen towel, thoroughly dry the Bhindi after washing them. So that there is no moisture within, let it dry.
Cut the Bhindi’s head and tail off before slicing it lengthwise into four sections. Alternatively, you can chop the Bhindi into the shape and size of your choice.
Three to four onions should be peeled and thinly sliced. Lengthy slices of the remaining onion should be cut. Set it aside until you need it.
Add the cumin seeds, green chilies, and asafoetida to the heated oil first. Add sliced onions once the cumin seeds have begun to crackle. Stir thoroughly, then wait until the onions turn pink from caramelization.
In the kadhai, combine the chopped Bhindi with the red chili powder, turmeric, cumin, coriander, and salt to taste. Mix well.
In the kadhai, combine the chopped Bhindi with the red chili powder, turmeric, cumin, coriander, and salt to taste. Mix well.
Allow the Bhindi to simmer on a low burner. Serve it hot with chapatis after cooking it for 10–12 minutes.
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