Bhindi or okra is a green vegetable that many Indians have a love-hate relationship with. This is usually because, though delicious, bhindi can easily turn into a slimy mess. This is a frequent issue that people cooking up all sorts of bhindi dishes from across India, whether it is Bhindi Fry or Vendakkai Kuzhambu, face. But when it comes to bhindi in Bihari cuisine, this common issue is easily resolved in at least two recipes
Bhindi Tarua and Bhindi Bhujiya are two traditional dishes from Bihari cuisine. Bhindi Tarua, which originally hails from the Mithila region of Bihar and Nepal, is a spicy bhindi dish that is crispy fried. Occasionally, rice flour is also added to the dish to make the bhindi even more crispy. Bhindi Bhujiya, on the other hand, uses a different cut of the vegetable. The chopped bhindi roundrels in this one are simply cooked with salt and turmeric powder, but until the bhindi turns crispy and golden brown.
For those who don’t know, Tarua and Bhujiya are two typical Bihari classes of vegetable dishes. In the state, Tarua and Bhujiya are also made with vegetables like cauliflower and pointed gourd. If you are bored of eating the same old bhindi dishes and want to try something new, then these Bihari-style Bhindi Tarua and Bhindi Bhujiya are must-haves. Here are the recipes for Bhindi Tarua and Bhindi Bhujiya for you to try out.
Video Credit: YouTube/Chef Ranveer Brar
Bhindi Tarua
A popular dish from the Mithila region, Bhindi Tarua is a crispy and spicy bhindi dish that tastes amazing with roti and paratha. Here is the recipe.
Ingredients:
200g bhindi
½ tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
Salt, to taste
2 tsp mustard oil
Method:
1. Wash, clean and dry the bhindi properly before cutting. This will ensure that the vegetable doesn’t get slimy while cooking.
2. Now, take the broad end of the bhindi and cut off the head.
3. Slit the bhindi from the broad end to the small end, making sure that the vegetable isn’t completely cut in half.
4. Cut all the bhindi in the same way, then place in a large bowl.
5. Add the turmeric powder, red chilli powder, coriander powder, garam masala and salt and mix well.
6. Now, heat the mustard oil in a wok.
7. Once the oil starts smoking, reduce the flame and add the cumin seeds.
8. When the cumin seeds stop spluttering, add the masala-coated bhindi and mix well.
9. Cook the bhindi while stirring occasionally until they are fully cooked.
10. Serve hot with rotis or parathas.
Bhindi Bhujiya
Another classic Bihari dish, Bhindi Bhujiya is unlike other North Indian Bhindi Fry recipes primarily because it is crispy and there are no onions used. Here is the recipe.
Ingredients:
200g bhindi
½ tsp cumin seeds
2 green chillies, chopped
½ tsp turmeric powder
Salt, to taste
1 tbsp oil
Method:
1. Wash, clean and dry the bhindi properly before cutting. This will ensure that the vegetable doesn’t get slimy while cooking.
2. Chop the bhindi into thin roundrels.
3. Now, heat oil in a wok.
4. Add cumin seeds, and once they stop spluttering, add the chopped bhindi and green chillies.
5. Stir fry the bhindi for two-three minutes, then add the turmeric powder and salt.
6. Continue stir frying the bhindi until it turns golden brown and crispy.
7. Serve hot with rotis or with dal-chawal.