Regal Kaju Bhindi Subji
PREP TIME
0
COOK TIME
15
REST TIME
0
TOTAL TIME
15
CATEGORY
Cookery
SERVINGS
4
EQUIPMENT
Wok
Spoon
Gas top
Regal Kaju Bhindi Subji
Stand out from the crowd by making this distinctive Kaju Bhindi subji. Make it using frozen bhindi when fresh ones are difficult to locate.
Whenever I serve this subji to my guests, they fall in love with the kaju bhindi (cashew-okra) combo right away. Cashews add the royal touch to bhindi, while spices add the depth of flavour.
Make this noteworthy recipe and amaze your loved ones and watch their faces light up.
PREP TIME
0
mins
COOK TIME
15
mins
REST TIME
0
mins
TOTAL TIME
15
mins
CATEGORY
SERVINGS
Cookery
4
EQUIPMENT
Wok
Spoon
Gas top
INGREDIENTS
3 tbsp Oil
1/2 cup Split raw cashews1
1 tsp Mustard seeds (Rai)
1 tsp Cumin Seeds (Jeera)
1 1/2 tsp Turmeric powder (Haldi)
350g Frozen Bhindi (okra / ladyfinger)
2 tsp Kashmiri chilli powder
1/2 tsp Garam Masala
4 tbsp Coriander powder (Dhania Powder)
1 tsp Himalayan Pink Salt (adjust to your taste)
INSTRUCTIONS
Heat the wok.
Heat up cooking oil in the wok.Make sure the oil is warm, not scorching hot
Add split cashews to heated oil and constantly stir the cashews on medium flame until they crisp up and turn pale pink.
Drain the roasted cashews on a separate dish for later use, leaving behind the excess oil.
Add mustard seeds and cumin seeds to the remaining heated oil and let them splutter.
Add the 1 tsp turmeric powder.
As soon as the turmeric begins to sizzle, add the frozen bhindi .
Toss the bhindi in the oil to evenly coat it.
Lower the heat and continue to stir and cook the bhindi for 8 to 10 minutes.
Bhindi will start releasing water and become sslimy.
It will grow slimier before it gets less slimy.
As soon as water evaporates and sticky strings reduce, add rest of the ingredients (chilli powder, turmeric, garam masala, coriander powder and salt to taste).
Mix all the ingredients and cook for futher 2 mins.
Turn off the heat and serve the subji.
NOTES
Check my post for other options and details.
Cook bhindi on low to medium heat to help preserve the deep green colour of the bhindi and ensure that it cooks properly without turning mushy.
Salt will cause the bhindi to release more liquid, making it more sticky and resulting in a gooey subji. So add salt at the very end.
cooking time will increase if you decide to make larger quantity.
Refer to the post for all the making photos and additional recipe tips.
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