Navdhari Bhindi also known as the Shravani Bhendi or Gavathi Bhendi in Marathi is a variety of the lady’s finger/okra. It gets it names Navdhari from the 9 distinct segment that it has on its surface.
- Compared to the regular ladies finger, Navdhari bhindi is thicker and longer.
- It has a distinct Whitish green or light green to yellowish green color.
- If you cut it open, unlike the regular bhindi it isn’t sticky.
- It is more fibrous.
- It is available only during the specific period of Shravan. Mainly during late August to early October.
- Easily available in the local markets of Mumbai, and Kokan.
- It can easily be stored in the fridge for at least a week.
How to use?
- Wash thoroughly and then pat it dry.
- Cut into vertical strips of rings as per vegetable demands.
- Heat oil in a dekchi. Add in mustard and let it crackle.
- Add in green chilies followed by finely chopped onion. Saute till it turns pink to pinkish brown.
- Add in the bhindi rings. Mix well and let it cook for 7-10 mins.
- Finally, add in salt and any other flavoring/ garnish that you like and then serve hot.
You can easily replace the regular lady’s finger/okra with the Navdhari Bhindi. Use it in sabzi. gravies, stir fry vegetables etc.