Makai Wali Bhindi (Corn Okra) Recipe
Ladyfinger, or okra, is a staple in many kitchens. Not only is it widely available, but it also offers endless culinary possibilities, from stews to stir-fries. This Punjabi-style Makai Wali Bhindi, or Corn Okra, is a delightful twist on a classic vegetable dish. The addition of corn flour creates a unique texture, making this dish a perfect companion for your lunch box or a simple, flavorful lunch at home. Let’s dive into the process of preparing this flavorful, easy-to-make dish!
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ladyfinger (Bhindi) | 400 grams, chopped lengthwise |
| Corn Flour | 3 tablespoons |
| Onion | 1, chopped lengthwise |
| Cumin Seeds | 1 teaspoon |
| Coriander Powder | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Dried Mango Powder | 1 teaspoon |
| Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 3-4
Instructions:
-
Prepare the Okra
Begin by thoroughly washing the ladyfingers (okra). Pat them dry with a kitchen towel to remove any moisture, as this will help in cooking them crispier. Once dry, cut them into thin, straight pieces and set them aside. -
Cook the Onions
Heat oil in a wide pan over medium heat. Add cumin seeds to the hot oil and let them crackle, filling the air with a beautiful, aromatic scent. Once the cumin seeds crackle, add the chopped onions and sauté them until they turn golden brown and soft. This will take about 5-7 minutes. -
Add the Ladyfingers
Once the onions are browned, add the chopped ladyfingers to the pan. Stir well to combine with the onions. Cover the pan with a lid and allow the okra to cook on a low flame for about 3 minutes. The ladyfingers will release some moisture during this time, which will help them cook evenly. -
Spice it Up
After the ladyfingers have softened, add coriander powder, red chili powder, turmeric powder, and salt. Stir everything together so that the spices coat the okra evenly. Let the mixture cook for another 2 minutes, allowing the spices to infuse their flavors into the dish. -
Incorporate the Corn Flour
Sprinkle in the corn flour and mix it thoroughly with the other ingredients. The corn flour will add a slight crispness to the okra as it cooks. Reduce the heat to low and cook for an additional 5-6 minutes. The okra will become tender, and the corn flour will create a light, crispy coating on the edges. -
Final Touches
To finish, add garam masala and dried mango powder (amchur) to the pan. These spices add depth and a tangy kick to the dish. Stir well and cook for another minute. -
Serve
Once everything is well-cooked and the flavors have melded together, your Makai Wali Bhindi is ready to be served! Pair it with a side of Panchmel Daal (a rich lentil curry), soft Phulka (flatbread), and a refreshing Tomato Onion and Cucumber Raita for a well-rounded Punjabi lunch.
Tips for the Perfect Makai Wali Bhindi:
- Be sure to dry the ladyfingers thoroughly before cooking to avoid sliminess.
- If you prefer your okra crispy, you can increase the heat slightly during the final stages of cooking to help the corn flour crisp up.
- Adjust the spice levels based on your preference. If you like it spicier, feel free to increase the amount of red chili powder.
This simple yet flavorful Makai Wali Bhindi makes for a great addition to any meal, offering a perfect balance of spices, textures, and delicious flavors. Enjoy this dish as part of a traditional Punjabi lunch or as a satisfying side with your favorite main course!
