Here is a simple way to cook with bhindi (okra).
The name of this dish quite simply translates to dry bhindi curry. There are several ways to cook with bhindi. All across India, bhindi is cooked a number of ways.
This way is by far the simplest method. It is a simple and quick way which is tasty accompanied with rotis and even is great alongside dal, kadhis and rice.
Prep: 10-15 mins Cook time: 25 minutes
- 250grams Bhindi (okra or lady fingers)
- 1- 2 green chillis
- 1 large onion
- 1/2 teaspoon turmeric powder – haldi
- 2 teaspoons of dry mango powder – amchur powder
- Pinch of hing
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder – daniya powder
- 1/4 teasoon red chilli powder – lal mirch
- 1 teaspoon of cumin seeds – jeera
- 1 – 2 tsp ginger garlic paste
- Salt to taste
- Rinse Bhindi. Cut off top head and botton top and then chop into rounds
- Pat dry and spread out on paper towel to dry. Bhindi must be completely dry
- Melt 2 tsp of oil in a pan. Add jeera and once they begin to splutter, add chopped onion and chillis.
- Add ginger garlic paste
- When onions start to brown, add all of the masalas
- Mix this and now add the Bhindi
- Cover and cook till Bhindi is tender
- Now add more oil if necessary and fry until Bhindi is crisp. Remember to keep stirring the bhindi regularly whilst cooking
- If during cooking, Bhindi dries up quickly then sprinkle a little water onto them. Also, the amchur powder should dry up any slime. If you want you can use amchur powder at the end whilst frying instead of adding with other masalas
Tip: Use Lemon juice if you don’t have amchur