Bihari Bhindi Ka Bhujia

Introduction of  Bihari Bhindi Ka Bhujia :

Bihari Bhindi Ka Bhujia is a traditional dish from the Bihar region of India, known for its simplicity and rich flavors. This recipe transforms okra (bhindi) into a deliciously spiced and sautéed dish that pairs perfectly with rice or Indian breads. Follow this step-by-step guide to recreate this authentic Bihari delicacy in your own kitchen.

Ingredients of Bihari Bhindi Ka Bhujia :

500 grams fresh okra (bhindi), washed and dried
2 medium-sized onions, finely sliced
2-3 green chilies, slit lengthwise
1 teaspoon cumin seeds
1 teaspoon turmeric powder
Salt to taste
2 tablespoons vegetable oil (mostly used musturd oil)

Instructions of Preparing Bihari Bhindi Ka Bhujia : 

• Prepare the Bhindi:
• Wash the bhindi thoroughly under running water and pat them completely dry using a kitchen towel.
• Trim the ends of the bhindi and slice them into thin rounds or long strips, as per your preference. Ensure the bhindi are dry to prevent them from becoming slimy during cooking.
• Heat musturd oil in a pan over medium heat.
• Add cumin seeds and slited green chillies to the hot oil and let them splutter.
• Add chopped bhindi and fry 3-5 min.
• Now add salt and termeric powder and mix them will.
• When bhindi is 50% cooked add finely chopped onions.
• Mix them very well all together.
• When bhindi is fully cooked and crispy turn off the flame.
• Now are bihari bhindi bhaujiya is ready.
• Serve it hot.It goes very good with plain roti, paratha, or goes along with rice, dal.
• It is very simple and easy to cook recipe with very less ingredents.

Read More : Authentic Bihari Aloo Dum Recipe

Conclusion:

Bhindi ka bhujia is a classic Indian dish that highlights the natural flavors of bhindi with no spices. This simple yet delicious recipe is perfect for a quick weekday meal or as a side dish for special occasions. Enjoy the irresistible combination of tender okra infused with spices, onions. Try this recipe and treat yourself to a flavorful culinary experience.