Plain Bhinda (Lady's Fingers) Curry
A simple lady's fingers curry, enjoyed with roti. It can also be turned into a Dakkhu.
Equipment
- very large wok
Ingredients
- 700 g bhinda (lady's fingers) cut into 1-2cm tall pieces
- 2 ½ medium onions sliced short and thick thickness should be double of normal thin slices
- 1 tsp full salt
- ½ tsp full turmeric powder
- 1 tsp full cumin powder
- 3 tsp heaped coriander powder
- 1 tsp full red chilli powder
- 2 serving spoons oil
Instructions
- In a large wok, add 2 serving spoons oil and heat on medium-low. Add the bhinda and start burning the stickiness away for 10 mins (do not use high heat, as they need to cook through). Be sure to mix frequently, so they don't burn. If they start to stick to the pot or burn, sprinkle water over them. Do not lid the pot.
- After 10 mins, add salt. Let the stickiness continue to burn away, and try not to let the bhinda become golden.
- Once most of the stickiness has burnt away, lay out the onions over the bhinda, add the rest of the spices, and then mix it all up. Keep the heat on medium-low for 10 mins and 'turn' often (do not mix by 'stirring', otherwise the bhinda will break apart).
- Turn the heat to low and lid. Once onions are soft and cooked through, un-lid. Turn the heat up to medium-high and let the bhinda become golden, 'turning' occasionally.
Notes
Note about measurements/ingredients:
tsp level = filling the teaspoon up to the edges (as if you have levelled (solid) ingredients off with your finger)
tsp full = slightly heaped
tsp heaped = a good mound on top (much higher than 'tsp full')
serving spoon = a large spoon equivalent to 3 tbsp of liquid
cup = 237ml
For baking recipes, the tsp and tbsp are exact amounts and baking spoons are required.
Any green chillies used are the regular Indian green chillies, as opposed to the smaller, hotter bullet chillies. Any mint used is spearmint.