Restaurant Style Mix Veg Bhindi Recipe

Restaurant Style Mix Veg Bhindi

  • Prep Time
    5 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Restaurant Style Mix Veg Bhindi is a delicious sabji.

Restaurant Style Mix Veg Bhindi is easy to prepare from curd based gravy. This is a flavorful dish that goes well with roti and paratha. You can easily prepare this yummy sabji at home by following this simple recipe. Moreover, it is quick to prepare with easily available ingredients. You can prepare this for lunch or dinner or for an office lunch box. So, try to make this sabji at home and enjoy it with your family and share your feedback with us in the comment section.

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This recipe was prepared by a lovely mom: Shraddha Thakrar From Gujarat

Tips and Suggestions by the Mom Chef:

  • When the lady finger changes its color, it indicates that it’s well cooked.
  • If the curd is thin, don’t add water to it.

For more such exciting recipes like Restaurant Style Mix Veg Bhindi, Please click on the following links:

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  2. 2 Types of Watermelon Mocktails
  3. Green Goddess Mocktail And Banana Grapes Smoothie

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Ingredients

  • FOR COOKING MIX VEG :
  • Oil - 1 tbsp
  • Potato / Aloo - 1 Peeled and sliced
  • Lady Fingers / Bhindi - 200 gms Chopped
  • Capsicum / Shimla mirch - 1/2 Diced
  • FOR PREPARING GRAVY :
  • Oil - 1 tbsp
  • Mustard Seeds / Rai - 1/2 tsp
  • Cumin Seeds / Jeera - 1/2 tsp
  • Onion / Pyaz - 1 Finely chopped + 1 Diced
  • Ginger-Garlic Paste / Adrak-Lahsun Paste - 1/2 tsp
  • Tomato / Tamatar - 1 Finely chopped + 1/2 Diced
  • Water - As required
  • Curd / Dahi - 1 Cup whisked
  • Gram Flour / Besan - 2 tsp
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Coriander powder / Dhaniya powder - 1 tsp
  • Cumin Seeds Powder / Jeera Powder - 1 tsp
  • Red Chilli Powder / Lal Mirch Powder - 2 tsp
  • Salt - As per taste
  • Fennel Seeds Powder / Saunf Powder - 1 tsp
  • Dry Mango Powder / Amchur Powder - 1/2 tsp
  • Dry Fenugreek Leaves / Kasuri Methi - 1/2 tsp
  • All Spice Mix Powder / Garam Masala - 1/2 tsp
  • Coriander Leaves / Hara Dhaniya - For Garnishing
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR COOKING MIX VEG :
  2. Heat oil in a pan. Add potato and mix well. Then add lady fingers and capsicum. Mix well.
  3. Saute it for 5 to 7 minutes on medium flame. Stir it occasionally.
  4. When the lady finger changes its color, it indicates that it's well cooked. Once done, turn off the flame and keep it aside.
  5. FOR PREPARING GRAVY :
  6. Heat oil in a pan. Add mustard seeds, cumin seeds, and finely chopped onion. Mix well and saute it for 1 to 2 minutes on high flame till the onion becomes golden brown. Keep stirring occasionally.
  7. Then add ginger-garlic paste and mix well. Saute it for 1 to 2 minutes on high flame.
  8. Now add finely chopped tomato and mix well. Saute it for 1 to 2 minutes on high flame.
  9. Add a few drops of water and mix well. Cover the pan with a lid and cook it for 1 to 2 minutes on medium flame.
  10. Meanwhile, take curd in a bowl. Add besan, turmeric powder, coriander powder, cumin seeds powder, red chilli powder, salt, fennel seeds powder, and dry mango powder. Mix well. Add a little water and mix well.
  11. Add the prepared curd mixture to the pan. Mix well. Keep stirring occasionally. Bring it to a boil.
  12. Then add the cooked mix vegetables mixture and mix well.
  13. Further, add dry fenugreek leaves and all spice mix powder. Mix well.
  14. Now spread diced onion and diced tomato on it. Garnish it with coriander leaves.
  15. Then turn off the flame and cover the pan with a lid for 2 to 4 minutes. Once done, take it out to a serving bowl.
  16. 'Restaurant Style Mix Veg Bhindi' is ready to be served.

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