Tiffin Wali Bhindi : Bhindi Massala: Okra Stir Fry

School time is the best time of our lives, ofcourse we realise that once we are in college. One of the fondest memories of school days-sharing tiffin boxes. We used to get 30 minutes recess and it was all about chit-chats and food. Tiffin box was always a surprise, and my mother made sure that every time it was a happy one.

We (my brother and myself) never got bread butter or jam butter in our tiffin box, it was always about paratha subji as mother believed that only paratha subji can suffice our hunger and give all the good energy for school. It was mostly plain paratha with any sukhi (dry) subji- aloo ki subji, pata gobi ki subji, gobi matar and beans subji.

Of all these options, I treasured and enjoyed most Bhindi Ki Subji, Okra Stir Fry and you can also call it as Massala Bhindhi. So the other day I was asking my mom over the phone about why Tiffin Wali Bhindi was so good and what special ingredient did she put in it? She replied-kuch bhi nahi (nothing). The simplicity of the subji makes it extraordinary. No onion, no ginger, no garlic, no garam massala- just 3 spices and get ready in jiffy.

This is tiffin wali subji, means it is ideal for packing it in your kids’ lunchbox or your husband’s tiffin. So, give makeover of dishes some rest and try this easy peasy full of flavours, good old style Tiffin Vali Bhindi a try.

Ingredients:

2 cups chopped okra/lady finger/bhindi

2 tablespoons oil

¼ teaspoon turmeric powder/haldi

½ teaspoon red chilli powder/lal mirchi

1teaspoon coriander powder/dhaniya

Salt to taste

1 tablespoon lemon juice

Method:

Heat oil in a kadai. When oil gets hot reduce the flame/heat to low.

Throw okra, turmeric powder and salt. Give a quick mix. Cover and cook till okra is half cooked.

Open the lid and add red chilli powder and coriander powder. Cover and cook again for 1 minute.

When okra is cooked completely mix in lime juice.

Serve.

Notes:

It is very important that you wash okra well. Make sure it is completely dry before you chop it and cook it. If the okra is not dry it will become mushy.
You can use amchur powder (dry mango powder) or dahi (yogurt/curd) instead of lemon juice.