Binda is one my absolute favourite Indian vegetables. It works really well served with rice and even eggs!
But sometimes, I do prefer to have it alone. Just me and my binda.
sliced onions (about 1 or 2 onions – depending on size)
green masala (chilli paste of green chillies, coriander and garlic)
fine jeeru powder (cumin)
fine dhania powder (coriander)
a pinch arad (powdered turmeric)
After washing it well, slice it into little round pieces. Heat the oil in a pan and add the sliced binda in. Toss the binda around for a bit until the sticky stuff disappears. Once that’s disappeared, remove the binda from the frying pan.
Cook the onions until soft and golden. Now add the binda to the cooked onions. Add the masala and give that a few minutes to cook before adding in the dry spices. The list of spices I added is just a guideline, if you feel like throwing anything else in – go for it. I like to keep things simple with this one. Roughly about a teaspoon or so of each spice (besides the turmeric) should do the trick.
Some folks add tomato as well – so if you want it a little moist, then do add tomato.
Chop fresh coriander over it when you’re ready to serve.
Hope you enjoy this one as much as I do!
PS – as always, never follow recipe instructions!