Chatpati Bhindi recipe with its step by step photos. Bhindi or okra or Lady Finger is one favorite veggie of both my hubby and my kiddo. This is one of the very few vegetables which is loved by both. This recipe of Chatpati Bhindi is very easy and quick to make. Like all other dry veggies, this can be served with roti or paratha or poori accompanied with any achar or raita and you will enjoy a perfect meal. This recipe of bhindi will also go well with simple Dal and Chawal. In this recipe, Lady Fingers are first Thinly sliced and later they are crisped to perfection and seasoned with chaat masala, salt, lemon juice and red chili powder that results in crunchy tasty and crispy bhindi that you will fall in love with. It is a good tiffin option also for your little fussy eaters as they are also gonna love it.
So let’s start making Chatpati Bhindi. Here is the step by step recipe with pictures.
Lady Finger/ Okra/ Bhindi- 1/2 kg, Cut Lengthwise
Oil- 2 tablespoon
Cumin Seeds (Jeera)- 1 teaspoon
Asafoetida – 1/4 teaspoon
Turmeric Powder (Haldi)- 1/4 teaspoon
Coriander Powder- 1.5 teaspoon
Fennel Powder (Saunf)- 1/2 teaspoon
Red Chili Powder- 1 teaspoon
Garam Masala- 1.5 teaspoon
Lemon Juice- Few Drops
Chaat Masala- 1/2 teaspoon
Salt-As per your taste
1. Heat oil in a pan and add cumin seeds and asafoetida in it.
2. When cumin seeds start to crackle turn the flame low and add turmeric powder, red chili powder, coriander powder and Saunf powder in it and mix well.
3. Add bhindi aka okra (Lady Fingers) in it. Mix well and season it with salt.
4. Turn the flame to medium-high and cook the bhindi for 4-5 minutes, stirring occasionally. Don’t put the lid on the pan. Later squeeze few drops of lemon juice in it and mix well. Cook for further 2-3 minutes.
5. Add garam masala to it and mix well. Now cook bhindi over a high flame for 2 minutes.
6. Adjust salt if required and cook for further two minutes, later turn off the flame. Sprinkle chaat masala and mix well. Chatpati bhindi is ready to serve.
7. Serve it hot with roti, poori or paratha and enjoy.
1. Adding lemon juice in bhindi not only gives it a nice flavor but also prevents the bhindi from turning black.
2. Always cook bhindi on medium-high flame without putting the lid on else bhindi will become sticky and soggy.