A special recipe from my mother’s kitchen, this light Bhindi Sabzi was often made during summers. With very few masalas, it highlights the natural taste of ladyfinger. It’s simple, fibrous, gentle on the stomach, and best enjoyed with chapati and a side of cooling curd raita—just like we had growing up.
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Heat ¼ cup oil in a kadhai.
Once hot, add slit green chilies and immediately cover. Let them splutter.
Add curry leaves, cover again, and let them crackle for a minute.
Add finely chopped onions and sauté on very low flame until they turn light golden (do not over-brown).
Add chopped tomatoes, a pinch of salt, and grated garlic. Mix well. Cover and cook until the tomatoes become soft, stirring occasionally.
Once the tomatoes are soft, add 2 tbsp chopped coriander, the cut bhindi, and ½ tsp salt. Mix everything well.
Cover and cook on very low (simmer) flame until the bhindi becomes tender. Stir occasionally.
If it starts sticking to the pan, add a small splash of water and continue cooking.
Once the bhindi is tender, switch off the flame. Let it rest for 10 minutes before serving.
Taste and adjust salt if needed.
Wash and dry the ladyfinger thoroughly before chopping to avoid stickiness.
Always add a pinch of salt to tomatoes and cover them to help them soften faster.
Ladyfinger needs a little extra oil to cook well and enhance flavor—adjust as needed.
Cook on very low flame so it cooks evenly without burning.
The kadhai I used in this recipe.
How can I prevent the ladyfinger from becoming sticky?
Wash and dry the ladyfinger thoroughly before chopping. Cooking on low flame and using sufficient oil also helps reduce stickiness.
Can I use less oil for this recipe?
While ladyfinger cooks better with a little extra oil, you can reduce the quantity slightly and add a splash of water if it starts sticking.
What can I serve with this sabzi?
This sabzi pairs well with chapati and a side of cooling curd raita.
Can I add more spices to this recipe?
Yes, you can add spices like turmeric or red chili powder, but the recipe is designed to highlight the natural taste of ladyfinger with minimal masalas.
How long should I cook the bhindi?
Cook the bhindi on a low flame until it becomes tender, stirring occasionally. This usually takes about 15-20 minutes.
Cooking has been my passion since childhood, when I began helping my mother in the kitchen—my first and most important teacher. I grew up learning her traditional recipes, full of simplicity, care, and flavor. Over the years, I’ve not only mastered these recipes but also explored and tried dishes from around the world. My family has always been my biggest support, encouraging me to experiment and giving honest feedback with love. Today, I continue to cook with the same passion—sharing comforting, home-style recipes from my mother’s kitchen, along with flavors I’ve discovered along the way.
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