The Delicious: Bhindi Fry

One of the most popular North Indian preparations, The Bhindi Fry (Ladyfinger Fry) is a dish which is very, very, very simple to make but difficult to mess up......

Onions (diced)                                2 Medium
Tomatoes (diced)                           1 Cup
Ladyfingers (chopped)                    250 g
Oil (white or groundnut)                  2 Tbsp
Green chilies (whole)                      2
Salt                                                 1tsp
Powdered spices (curry powder

These are some extra notes. If you want your bhindi extra tasty ( which everybody wants...! ) you can use these tips......
1: Do not let the onions burn red or else they will taste bitter. If they start burning, add 1 tsp of oil.
2: Bhindi is already a strong tasting vegetable--- it needs just a tiny bit of masala.
3: Add some red chilli powder in step 3 for a kick.
4: Add a pinch of sugar to compliment the onions and tomatoes.
 

On a medium flame, heat oil. After it has heated, add chillies and fry them for about 30 sec. Add onions. Fry them, stirring continuously, for 2 or 3 minutes or until the colour changes.

Lower the flame and add the ladyfingers (bhindi). Then, on medium flame, stir fry for 5 mins. Once the water comes out, this will turn into a gooey mix. If there isn't enough oil, frequently scrape off any left residue.

Add the remaining ingredients. Keep frying until the masala cooks. Cover. Cook on a medium flame. After 2 mins, taste the dish to check for salt. Add according to taste. Now turn off the heat and keep covered for about 2 mins.

Your delicious bhindi is ready. You can serve it with chappati, rice or raita.