Makai Wali Bhindi Recipe
Introduction
Delight your taste buds with the traditional Punjabi dish, Makai Wali Bhindi, a vibrant and flavorful stir-fried okra recipe that combines the crispness of fresh bhindi (okra) with the nutty flavor of cornmeal. This vegetarian delight is not just a feast for the eyes but also a wholesome addition to your lunch table, perfectly complementing various Indian breads and lentil dishes. With its rich blend of spices, it brings warmth and comfort, making it an excellent choice for family gatherings or everyday meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (okra), sliced | 400 grams |
| Cornmeal (makki ka atta) | 3 tablespoons |
| Onion, thinly sliced | 1 |
| Cumin seeds (jeera) | 1 teaspoon |
| Coriander powder | 2 teaspoons |
| Red chili powder | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Dried mango powder (amchur) | 1 teaspoon |
| Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 15 |
| Cooking | 20 |
| Total Time | 35 |
Servings
| Serving Size |
|---|
| 4 |
Instructions
To prepare the delectable Makai Wali Bhindi, start by meticulously slicing the bhindi into thin, even pieces, and set them aside. In a heavy-bottomed kadhai (wok), heat the oil over medium flame until it shimmers. Add the cumin seeds and let them sizzle until fragrant, releasing their aromatic oils into the hot oil.
Next, introduce the thinly sliced onion to the kadhai, stirring occasionally until they turn golden brown, which should take about 5 minutes. The transformation of onions to a golden hue is key to building the flavor base of this dish.
Once the onions are beautifully caramelized, add the sliced bhindi to the kadhai and gently stir to combine. Cover the kadhai with a lid and allow the bhindi to cook on low heat for about 3 minutes. This step helps to soften the bhindi without overcooking it.
After the initial cooking time, unveil the kadhai and sprinkle in the coriander powder, red chili powder, turmeric powder, and salt. Stir thoroughly to ensure that the spices coat the bhindi evenly, then let it cook for an additional 2 minutes, allowing the flavors to meld together harmoniously.
Now, it’s time to introduce the cornmeal into the mix. Carefully add the cornmeal and stir well to combine. Continue cooking on low heat for another 5 to 6 minutes. The cornmeal will give the bhindi a unique texture and a delightful nutty flavor.
Finally, add the garam masala and dried mango powder, stirring again to mix everything beautifully. Allow the dish to cook for just 1 more minute, ensuring that all the spices are well integrated and the bhindi is cooked through but still retains a slight crunch.
Serve the Makai Wali Bhindi hot, garnished with fresh coriander if desired, alongside a plate of Panchmel Dal, soft phulkas, and a cooling tomato-onion-cucumber raita for a wholesome Punjabi meal that is sure to impress.
Conclusion
Makai Wali Bhindi is not just a dish; it’s an experience that embodies the essence of Punjabi cuisine. With its combination of textures and spices, this recipe is bound to become a favorite in your home. Enjoy this delicious meal, perfect for sharing with family and friends, and take a step into the rich culinary traditions of India.
