Masala Methi Bhindi Sabzi Recipe
A simple flavourful stir fry of Bhindi and methi leaves which makes a lip smacking side. Serve it with roti and dal for a wholesome lunch.
Bhindi and methi are one of the most common vegetable at home and If you want to try different version of methi and bhindi then you can try Masala Methi Bhindi Sabzi Recipe. This is easy to make and perfect way to add some green vegetable in your lunch or dinner menu. This is also a nice idea to stuff in protein into kids lunch box. You can even roll up phulkas to make rolls.
If you like this recipe, you can also try
- 1 cup Bhindi (Lady Finger/Okra) , chopped to bite size
- 3/4 cup Methi Leaves (Fenugreek Leaves) , coarsely chopped
- 1 tablespoon Mustard oil
- 1/2 tablespoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (hing)
- 1 Onion , chopped
- 4 cloves Garlic , crushed
- 1/2 tablespoon Turmeric powder (Haldi)
- Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
How to make Masala Methi Bhindi Sabzi Recipe
To begin making Masala Methi Bhindi Sabzi Recipe, heat oil in pan and add cumin seeds.
Once the cumin seeds crackle add asafoetida, let the aromas release.
Add onion and garlic cloves and saute till onions turn light golden in colour.
Now add ladyfinger pieces and chopped fenugreek leaves and saute till well combined.
Add all dry ingredients except dry mango powder-add turmeric powder, red chilli powder, coriander powder and garam masala. Sprinkle the masalas on the cooking sabzi since this is a dry sabzi which otherwise the masalas might not mix evenly.
Mix everything well. Saute for 2-3 minutes.
And now cover the lid and cook for another 3-4 minutes or until ladyfingers are soft and perfectly cooked on medium heat.
Once done add dry mango powder and mix well and cook the Masala Methi Bhindi Sabzi for another 1 minute and turn off the heat.
Transfer Masala Methi Bhindi Sabzi into a serving bowl.