This Bhindi Chilli Garlic recipe is a quick and flavorful dish that pairs perfectly with chapati. The combination of garlic, green chilies, and spices brings out the best in the humble ladies' finger (bhindi). It's a simple yet delicious dish that can be prepared in no time, making it ideal for busy days.
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Wash and dry the ladies finger (bhindi). Cut the sides and chop them into small pieces.
Heat a pan and add oil. Add chopped garlic and finely chopped green chili, and sauté for a few seconds.
Add the chopped ladies finger and toss for 3-4 minutes.
Add turmeric powder, red chili powder, aamchur powder, and salt to taste. Fry for another minute.
Serve hot with chapati.
Ensure the ladies finger is completely dry before cooking to avoid stickiness.
Adjust the spice levels by adding more or fewer green chilies and red chili powder.
For added flavor, you can sprinkle some garam masala at the end.
Can I use frozen bhindi for this recipe?
Fresh bhindi is recommended for the best texture and flavor, but you can use frozen bhindi if fresh is unavailable. Ensure it is thawed and dried before cooking.
What can I serve with Bhindi Chilli Garlic?
This dish pairs well with chapati, paratha, or even plain rice.
Can I make this dish less spicy?
Yes, reduce the quantity of green chilies and red chili powder to make it less spicy.
Can I add other vegetables to this recipe?
While this recipe focuses on bhindi, you can experiment by adding diced potatoes or bell peppers for variation.
How do I prevent bhindi from becoming slimy?
Ensure the bhindi is completely dry before cooking and avoid over-stirring during the cooking process.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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