Bhindi is one of the few green vegetables that is a favourite with everyone. Bhindi cooked in a slightly-spiced tempering is one of the quickest sabzis you can ever make and is a staple dish in most Indian households. Depending upon what you want to eat it with - rice or roti, you can make a dry or a gravy preparation. The choice is up to you! If you feel the bhindi getting a bit sticky while cooking, add a dash of lemon juice to reduce the stickiness.
1 Sachet MAGGI Masala-ae-Magic
500 gms Bhindi (Ladies Finger)
1 Teaspoon Cumin Seeds
2 Green Chillies (Slit)
2 Onion (Finely Chopped)
1 Pinch Salt
1 Tablespoon Oil
1 Teaspoon Amchur Powder (Dry Mango Powder)
Prepare ingredients as mentioned in the list.
Heat oil in a karahi and add the cumin seeds. When they start to splutter, add green chillies and onions. Sauté till it turns translucent. Now, add bhindi, salt, and dry mango powder. Mix well and cook by keeping it covered on a low flame till tender.
Sprinkle the MAGGI Masala-ae-Magic and give it a stir.