For the love of bhindi

What is it about bhindi that makes it such a favourite in my home? I can only think of the different ways my mother cooks it …sometimes whole bhindi stuffed with masala and sautéed till crisp, sometimes sliced into roundels and deep-fried and turned into a raita, and of course the delicious bhindi anardana which has the sourness of dry anardana plus the sweetness of fresh pomegranate pearls. She then garnishes it lavishly with these red kernels and it looked very attractive.

So may be the love for bhindi grew in my childhood and has been passed on to my daughters! Alyona, my wife, makes a stir-fry for which she slices the bhindi and sautés it with garlic, hing and a little methi powder adding the turmeric, coriander and red chilli powders for more flavour. The last sprinkling of lemon juice and it is served piping hot on the table. And when it accompanies kadhi chawal, it is simply divine.

What’s in a name? 

There has also been some confusion about the correctness of the English name for bhindi. It is lady’s fingers, ladyfingers or okra. Ladyfinger is also a longish crisp sponge cake that is known as boudoir biscuits as well in Europe. These are used extensively in desserts, puddings and tiramisu. Lady’s finger is quite a popular vegetable in other countries too though it is better known there as okra. Go to Greece and Turkey and you will easily find the vegetable in thick meat stews. I distinctly remember in Laredo, on Mexican border, I had a bhindi pakora but this was different…young tender pods of okra slit lengthways, dipped in egg and coated with corn meal and then deep-fried. In fact, young tender pods can be also be stuffed with spicy dry mix of masala and dipped in besan batter and deep-fried. It could surprise your guests! Even the Japanese love their okra tempura.

Family tree

Have you ever seen a bhindi flower? In big cities this is impossible unless you sow a few bhindi seeds in your potted garden and wait for the plant to come up and bloom. The flowers look like hibiscus because they are of the same botanical family. Only difference is that the bhindi flowers are large and yellow which later become the tender green pods with sticky slime. 

Get the best

Bhindi though a summer vegetable is available for most part of the year. If you plan to check the freshness of bhindi, snap off a little tip. If it breaks easily buy it. 

Also pick medium sized pods that are a rich green colour with a velvety finish. 

Avoid pods that are dull and dry looking, yellowing, blemished or limp. 

Large pods are too woody and anything you make with them will not be tasty.

Store in a paper bag in the warmest part of refrigerator, as temperatures below 45?C can damage the pods. It does not store well, so use within two to three days at the most.

Unique recipe

No Oil Bhindi Pickle

Take a sterilised jar, pack it with washed bhindi. Add 2-3 green chillies, slit into two and 5-6 garlic cloves. Boil together 1/4 cup salt, 1 cup water and 2 cups vinegar. Cover the bhindi with this hot mixture and seal the jar. Use after two weeks. Have it chilled.

Cooking tips

As bhindi is water absorbent, it is best to wash it just when ready to use. Wipe dry before chopping. Remove head and tail, which is something my daughters chip in to do and then fascinate themselves by sticking the heads on their ring fingers just for fun. Some sticky hats this! While chopping or slitting always keep a wary eye for lurking worms! When cooking bhindi, remember that the more it is cut, the slimier it will become. Also cooking it in aluminum kadai might discolour it. 

End point, plus point

I have one more plus point for bhindi: it is low in calories and fat and is a very good source of dietary fibre, vitamins and minerals. Only just don’t douse it in oil while cooking! Not very healthy, you know… 

Recommended recipes - Bhindi Kurkuri,  Bhindi Anardana,  Pyaazwali Bhindi