It gets cooked real quick and tastes best with roti/phulka. Chopping bhindi is time taking indeed, so I usually chop my vegetables and store in air tight container(tupperware, stays fresh for long) on weekends, specially the likes of bhindi, kundru(tendli), beans (of all kinds).
I am a big fan of karari bhindi like many of us. Only problem is that it is not very roti friendly, it is more of a starter or something to go with dal rice. So instead of deep frying, I use the same masala with little less besan and add some onions.
Ingredients500 gms bhindi (okra)
2 medium sized onions (juliennes)
2 green chillies (finely chopped)
2 heaped tsps dry coriander powder
1/2 tsp amchur powder
1 heaped tsp Jeera
1 tbsp Besan
1 tsp red chilly powder
3 garlic cloves
4 tsp oil
Salt as per taste
Pinch of haldi
Pinch of heeng (asafoetida)
Cut bhindi length wise into two halves.
Dry roast jeera and grind along with garlic.
Toss bhindi, onions and green chillies in all masalas and besan. Set aside for 10 minutes.
Heat oil in kadhai. When it is smoking hot, add heeng. When heeng has roasted, add bhindi masala. Fry on high flame by tossing frequently. This way, it fries from outside while still fresh and juicy inside. Bhindi tastes best when half cooked or deep fried, two extremes!
Fry for about 5-8 minutes until dark spots appear on bhindi.