Bhindi, also known as Okra, is a finger-like green vegetable, often enjoyed with chapatis and dal or added to popular Indian dishes such as Sambhar and Kadhi.

It is very healthy, rich in fiber & low in calories, and is also known as super veggie due to its very high level of vitamins & antioxidants. It is also used as a replacement for eggplant due to its similar flavor, and its sticky nature makes it a perfect soup thickener too.

The traditional bhindi recipe commonly made in North Indian homes involves the usage of oil and onion. However, this new bhindi recipe is without any oil, onion or garlic, and is thus an ideal satvic dish. It is easy to prepare and tastes great with Satvic Chapati and Brown/ Red rice with curry. The simple masala in this recipe has been prepared using tomatoes, desiccated coconut, and aromatic ground spices.

Let’s have a look at the recipe!

Best for :	LUNCH
Prep Time :	10 Minutes
Cooking Time :	20 Minutes
Serve :	2

Ingredients

300-gram bhindi/ lady finger/ okra (cut into small pieces)
2 medium-sized tomatoes (finely chopped)
1 tablespoon desiccated coconut (finely grated)
2 green chilies (finely chopped)
1 teaspoon jeera sabut/ cumin seeds (lightly roasted & crushed)
½ teaspoon kali mirchi/ black pepper (crushed)
¼ teaspoon haldi/ turmeric powder
1 tablespoon ginger (finely chopped)
1 tablespoon fresh dhania/ coriander leaves (finely chopped)
½ teaspoon sendha namak/ rock salt (according to taste)
¼ cup water

Method

Stabilize your mind by the realization of your true self as a peaceful soul. Remember God with love and create pure, positive & powerful thoughts. Play light divine music or spiritual class recording in the kitchen.
Take a clay pot and add ¼ cup water & chopped bhindi (ladyfinger) to it.
Cook it for 5 to 7 minutes on low flame and sauté in between to avoid burning or change in taste.
When it becomes a bit soft, add ginger & turmeric powder mixed in ¼ tsp of water and mix well.
After 3 to 4 minutes, turn off the flame and add chopped tomatoes, green chilies, jeera, kali mirchi & grated desiccated coconut.
Mix well, garnish with fresh dhania leaves and cover with a lid for 2 minutes to let the flavors infuse well.
Offer this Satvic Bhindi with Satvic Chapati as bhog to God to invoke His ultrapure vibrations into this food so that it becomes prasadam.
Serve this prasadam to your family with love and eat slowly in God’s remembrance while thanking Him for everything.

Important points to remember

Use soft & tender bhindi/ okra which doesn’t contain too many seeds.
After washing, make sure to pat it dry properly using a towel before cooking.
Do not cover the pan with a lid for a long time while cooking as it tends to become sticky & slimy due to the build-up of steam.
Consume it within 3 to 5 hours of being cooked as after that the pranic energy of cooked food decreases.
Remember to turn off the flame when you add tomatoes & coconut because, as per satvic philosophy, we should not cook them directly over the flame.
It is best to use your home-grown, Organic Lady Finger for this recipe as we have done!

Note: All these best-quality condiments used in the bhindi recipe are available on our online store satopradhan.com. We ensure to provide you with completely Healthy, Plant-Based, Pure & Organic resources at the best prices without compromising on taste. Our workflow involves in-depth knowledge, rigorous research, careful sampling, and repetitive testing via various parameters before finalizing any resource because our primary goal is to help you maintain good health naturally.