Lady finger / Bhindi is a vegetable that is liked by most people. It is rich in dietary fibre and low in calories and rich in vitamins. This vegetable's name is so odd, right? Supposedly, this vegetables tapering end reminded one of the long and tapering fingers of ladies and hence the name. As a child, this name made me feel sick because my vivid imagination brought a picture of cut up ladies fingers. Now, don't let this picture put you off.
Lady finger / Bhindi - 500 gms
Onion - 1, big
Tomato - 1, small to medium
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1.5 tsp
Salt as per taste
Oil - 2 tbsp
Coriander leaves - 2 sprigs (optional)
The one put off in cooking with lady finger is its gooeyness. My suggestion - wash the lady finger clean and then wipe dry. If you have the time, spread it out on a newspaper for 30 minutes or so to dry it completely. Use a dry knife to cut off the ends and then cut into 1/2 inch pieces and then proceed with the cooking. Adding a few drops of lemon juice after the lady finger is half cooked cuts the gooeyness. Since this recipe has tomato you don't need to add lemon juice.
Chop the onion and the tomato and keep aside. Heat oil in a pan and saute the onions on medium heat till light golden. Add the turmeric and red chilli powders and some salt and give a quick mix. Reduce the heat and add the chopped lady finger and stir and mix the onion and masalas to it. Cover with a lid and let is cook on low. Open and stir every 5 to 10 minutes to keep it from catching the bottom and to check if half done. When half done add the tomato pieces and uncover and saute. If adding coriander leaves add at this stage and stir. Take off the heat when done and keep covered till ready to serve.