Okra is one vegetable that, for some reason, tops the list of least-liked vegetables, especially in the West!
I, however, have always loved okra, or bhindi as we call it in India. I can safely say that most Indians, or atleast Punjabis, love bhindi. When I was a kid whenever my mom asked me during the summer months what I wanted to eat, my answer was almost always bhindi!
Most of my friends in the West say that they don’t like bhindi because it’s slimy! However, the way we prepare bhindi in Punjab, it’s a lovely, gorgeous dish. The trick to avoid sliminess is to make sure that bhindi is completely dry (not even a drop of moisture) before you start cooking it.
I promise that if you cook okra using this recipe for making bhindi, you will make it again and again. And you will become an okra proselytiser just like me!
Serve it with chapatis accompanied by cucumber salad and lassi and you couldn’t ask for a more delicious summer meal!
Get it making NOW!
- 250 gram okra chopped in 1/2 inch pieces (w both ends removed)
- 1 medium onion chopped very finely
- 1 medium onion chopped roughly in 1/2 inch pieces
- 1 small tomato chopped roughly
- 1 green chilli finely chopped
- 1/2 inch ginger finely chopped
- 1/2 tsp red chilli powder
- 1/2 tsp mango powder amchoor
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 3 tbsp mustard oil smoked
- Salt to taste
Mix red chilli powder, turmeric powder and coriander powder in two tbsp of water and set it aside.
Heat one tbsp mustard oil in a large pan. Once oil is hot, add the chopped okra.
Keeping the heat high, cook the the okra until it's lightly blackened on the edges but still green. Make sure to continuously stir it so that it doesn't burn. Should take about 5-6 minutes.
Remove the okra from the pan and set it aside.
In the same pan, add one tbsp mustard oil. Once the oil is hot, add the roughly chopped onion.
Keeping the heat high, sauté for 2-3 minutes until the onions are slightly browned but still crisp.
Remove the onions and set them aside.
In the same pan, add one tbsp oil in the pan. Once the oil is hot, add ginger and green chillies.
Sauté for few seconds and add the spice mix (from first step). Sauté for 1-2 minutes and the finely chopped onions.
Sauté the onions for 3-4 minutes, stirring continuously and alternating he heat between low and high, until the oil leaves the side of the pan.
Add the saute'd okra and the onion from previous steps.
Sauté for few minutes and add tomatoes, mango powder and salt. Sauté for 2-3 minutes on low heat, stirring continuously.
Turn off the heat and serve it hot.