Brazilian recipe
Brazilian Bhindi Stew (Ensopado de quiabo)
A rustic and flavorful Brazilian-style bhindi stew, cherished for its simplicity and the perfect way it balances a vibrant tomato-based sauce.
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Ingredients
200 g bhindi (about 20 pods)
1/2 red bell pepper
1/2 red onion
1 garlic clove
1 tin diced tomatoes (with the liquid)
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon jeera (cumin seeds)
Salt and freshly ground black pepper to taste
1/2 red bell pepper
1/2 red onion
1 garlic clove
1 tin diced tomatoes (with the liquid)
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon jeera (cumin seeds)
Salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh, firm bhindi at your local sabzi mandi or the vegetable aisle of any neighborhood supermarket. Red bell peppers, red onions, garlic, and jeera are household staples found at any kirana store. Tinned tomatoes are available in the international or canned foods section of most major retail outlets.
Preparation method
- Wash the bhindi well and wipe each pod completely dry with a clean kitchen towel
- Trim the stems and slice the pods on a diagonal into 1 cm pieces
- Keep the sliced bhindi aside for later
- Finely chop the red onion and the garlic clove
- Halve the bell pepper, remove the seeds, and chop half into 1 cm cubes
- Lightly crush the jeera in a mortar and pestle to release its aroma
- Heat the olive oil in a medium-sized pan over medium flame
- Add the chopped onion and bell pepper to the pan
- Add a pinch of salt and sauté for about 3 minutes until the vegetables soften
- Add the garlic and the crushed jeera
- Stir everything for 1 minute until the mixture becomes aromatic
- Pour in the water, scraping the bottom of the pan to incorporate all the flavor
- Add the diced tomatoes along with their juices
- Season with 1 teaspoon of salt and black pepper as per your preference
- Let the sauce reach a boil over medium heat
- Lower the heat and simmer for 5 minutes, stirring occasionally until the sauce thickens
- Gently fold the sliced bhindi into the pan
- Cook for another 6 minutes, stirring from time to time, until the bhindi turns tender
- Be mindful not to overcook the bhindi so it retains the perfect, non-slimy texture
- Serve immediately while fresh
Observations
This wholesome stew highlights the delicate texture of bhindi, simmered in a fragrant, spiced tomato gravy. It makes for an excellent, easy-to-prepare side dish for your daily home-cooked meals.
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