It needs a little respect and when cooked well is delicious! I used to hate it as a kids, but my baby brother loved it so it was cooked regularly now I find myself craving it!
When you pick them out at a supermarket, snap the ends, if they snap applying very little pressure you have a fresh vegetable, if they are bend and don't snap then move on. If you use old or over ripe vegetables you won't get a yummy dish.
This is vegan again, and can be cooked in a variety of ways, but here is my favourite.
Ingredients for serving 3-4
- Once your bhindi are totally dry, remove the end and chop them into 1cm pieces and set a side. If you leave it wet or put water in the dish it will just become a mass of slime!
- Add your oil to your pan, for this dish I would use a wok or a pan you can move the food easily so it doesn't sweat and boil. Set the pan at a slow heat add your cumin seeds and ajowan, when they begin to crackle add your onion.
- Cook the onion till it is light brown and has lost its wateriness then add your ginger and chilli, stirring frequently.
- Continue to cook this till the ginger starts to colour then add your bhindi, turn the heat up a little and continue cooking for 10mins or until the bhindi starts to go brown at the edges.
- Add your dry spices and salt and continue stirring and cooking for another 5-10mins until there is no stickiness left in the bhindi.
- Add the chopped coriander and serve as a main or side dish with roti, naan, or rice of your choice. It is lovely served as a side dish with any daal. And enjoy!