Lady Finger – Okra – Bhindi
One of the most simplest vegetable, yet the least understood vegetarian ingredients of the world. A vegetable rich in Vitamins, minerals and a good source of Calcium, it is used widely in Indian Cuisine. There are at least 20 different documented recipes I could find in India. It is versatile, takes surprising textures, adaptable to most palates, can be boiled, fried, sauteed, or grilled. It can act as a Flavoring ingredient like in Chettinad Style Sambar too. The only texture which, Indians don’t like for Okra is sticky and gluey. It puts us off honestly. If you find a gluey bhindi in your Thali, it is considered as a flaw on part of the Chef. And we definitely know the trick for not turning it GLUEY!!
ALWAYS PAT DRY THE OKRA BEFORE CUTTING IT, HANDLE IT WITH DRY HANDS AND DRY KNIFE ONLY.
Yes that’s it, just these golden words will yield you always a beautiful Okra Dish.
Today I am sharing a recipe that I did recently in our cooking session, the other recipe you will find in ——> Bharwan Bhindi
1/2 kg of Okra
1 medium onion fine chopped
1 tsp of ginger garlic paste
1 tomato fine chopped
1/4 tsp turmeric
1/2 tsp Red Chilli Powder
1 tsp coriander powder
1 tsp of garam masala
1 tsp Cumin seeds
1 tbsp Mustard Oil / vegetable oil
- Cut the crown and tail of the Okra. and then cut lengthwise.
- Heat a 1/2 tbsp of oil in a pan and stir fry on a high heat to give crispiness. Once done, take if off in a plate.
- Now heat Oil in a Kadhai or a frying pan
- Add cumin
- Add chopped onions and ginger garlic paste.
- Once it is golden, add tomatoes and all powdered spices.
- Cook it well till you see the masala is done properly
- Add the fried okra and saute for another couple of minutes