Recipe

The first sighting

February 19, 2007

 

Ingredients

Method

bhindi-masala.jpgI grew up loving bhindi or okra but it wasn’t one of those vegetables I could drop into my shopping trolley at the local supermarket.

Until recently.

When my mother was here last summer, she let out a high-pitched yelp on first sighting of okra or lady finger at the supermarket. My mother is prone to drama, as an Indian theatre actress. The skill I have sadly inherited is her drama queen antics and not her passion for the stage.

One evening I decided to try out my favourite home recipe for bhindi with the newly supermarket-acquired veggie. A quick search around the blogosphere warned me about the slime that pours out of them like superglue.

Chopping okra was a bit gooey, but it didn’t bother me. What’s a bit of edible glue when you’ve cried for onions and bled for garlic.

The recipe is very much quick and indian. We ate this with rice, as I had made dhal too. Eaten on its own, it’s dry and a better match with rotis, parathas or simply bread.

Bhindi shrivels up and softens when cooked and can be deceptive when raw. Always use more than you think you’ll need.

Serves four:

350 gm bhindi/okra/lady finger, topped and tailed and cut into 1 cm pieces
1 onion
1 tsp whole cumin
1 tsp coriander powder
Half tsp turmeric powder
Half tsp chilli powder
Pinch of mango powder or amchoor
1 tbsp oil
Salt to taste
Wash chopped bhindi well and leave to dry. Heat oil in a frying pan, and when hot add the whole cumin.
As the cumin sizzles up, add the onion and cook until translucent.
Add the chopped bhindi and all the spices apart from the amchoor. Stir gently until the okra turns dark green and softens.
Finally add salt to taste and sprinkle amchoor before serving.
 

Comments

25 Responses to “The first sighting”

  1. asha Says:

    February 19th, 2007 at 6:00 am

    I love Okra but most ppl hate it!!!It’s their loss!;P

    I always fry chopped Okra before adding them to any dish.Looks mouthwatering.Enjoy.

  2. Trupti Says:

    February 19th, 2007 at 12:21 pm

    Oh I Love this stuff….I just posted a recipe for Bhindi too…mine’s a bit different though!

    Amchoor is a nice twist….

    trupti

  3. Sandeepa Says:

    February 19th, 2007 at 1:58 pm

    I love Bhindi in all forms and this one looks a killer !!! I even grew Bhindi in my backyard last summer

    A tip might help, wash the bhindi, dry and then chop. If you wash them after chopping there’s alot of those slimy stuff I feel

  4. nandita Says:

    February 20th, 2007 at 1:55 am

    well thats the way I usually make okra, except that the washing process is reversed. Okras must be washed and wiped really dry before you attempt to cut them. You will hardly get any slime that way. Besides that the reason water is rarely added in any Indian Okra dish, before the okras are cooked.
    One of the best low carb high fibre veggies around…good post as usual

  5. CookingChat Says:

    February 20th, 2007 at 4:43 am

    I might need to give okra another shot (not a favorite veggie of mine yet). My response to your question about pesto was getting long so turned into a new post!

  6. Nidhi Says:

    February 20th, 2007 at 12:52 pm

    Thats the way my mom makes it and I love it with paranthas, dahi and pickled onion. Evergreen recipe Mallika!

  7. Mallika Says:

    February 21st, 2007 at 1:18 pm

    Thanks so much for the tip ladies. My mother did ask me to wash and dry the okra first before cutting. But I didn’t see the logic in wiping the outside to get rid of internal slime! So I just ignored her.

    Basic lesson: always listen to your mother!!

  8. Derek Says:

    March 27th, 2007 at 7:38 pm

    Thank you very much for this delicious and easy to make recipe. I did exactly as you said but only added a bit of extra chilli powder to make it spicier. Yummmy

  9. randi Says:

    May 29th, 2007 at 11:20 am

    can I use frozen okra ? How to handle this ?

    randi

  10. Mallika Says:

    May 29th, 2007 at 12:40 pm

    Hi randi – just use frozen okra. It won’t make a blind bit of difference. Only difference is that you will get the slime while you are pan frying it and also it’ll be quite wet. So you have to keep stir frying until both the slime and the moisture go away.

    My frozen okra packs come with “cook when defrosted” instructions. Worth checking yours just in case.

    Good luck!

  11. Deana Says:

    September 4th, 2007 at 7:03 pm

    Made this tonight…top scores from my hubby! It was so good!

  12. Payday Loan Says:

    February 13th, 2008 at 2:50 pm

    My supervisor and I thank you your brilliant viewpoint dealing with i Masala – Pan fried okra at Quick Indian Cooking. Your composition might be terribly important principally for voters of San Manuel-Linn !

  13. Jyoti Says:

    August 28th, 2008 at 11:58 pm

    In Bhindi, it is always adavisable to add Onions after putting the chopped Bhndi in the kardai.

  14. Maya Says:

    August 28th, 2010 at 8:06 am

    so glad i found your recipe. I tried it and it was a hit. my only mistake was i think i added a little too much oil but other than that it was simple and yummy. Thank you for sharing the recipe

  15. Radhika Says:

    October 24th, 2010 at 6:27 am

    question for jyoti….why is onion added only after adding bhindito the kadai?

  16. kc Says:

    May 16th, 2011 at 1:54 am

    I know this is an old post, but I just had to leave a comment. I’m from the southern United States and fried okra is a staple here, too. Granted we usually dredge it in cornmeal before frying, it is very similar. Since I am now allergic to corn, I was looking for another recipe for fried okra that didn’t require my allergen (I don’t care for it battered with wheat flour or boiled which are other common southern preparation methods). This looks great and I have all the spices except amchoor (I’ll have to track this down). We can actually buy okra at all the farmers market around here, but rarely see it in grocery stores anywhere but the freezer section. Can’t wait to try this!

  17. V.RAMESH Says:

    July 20th, 2011 at 9:23 am

    four to five cashew grind ed paste added will give a rich taste to it.

  18. Tarna Says:

    August 17th, 2011 at 4:14 pm

    I remember my neighbor cooking this vegetable and she told me that if you heat the oven and put this vegetable in for a few minutes before cooking it actually gets rid of the slime. I still have to make up my mind about this vegetable as I have seen people eat it and the slime is just all over their hands yuk

  19. Jairo Griggs Says:

    January 3rd, 2012 at 2:29 am

    Thanks-a-mundo for the post.Really looking forward to read more. Great.

  20. Pan Fried Okra Recipe « lanbuseng Says:

    March 24th, 2012 at 10:54 pm

    […] Fried Okra Recipe http://www.quickindiancooking.com/2007/02/19/bhindi-masala-pan-fried-okra/ http://www.sailusfood.com/2007/08/23/bhindi-do-pyaaza-okra-onion-stir-fry/ Share […]

  21. Dolores Says:

    May 21st, 2012 at 3:24 pm

    This was delicious. Years ago I had a similar dish at an Indian women’s house, and have been trying to duplicate the flavors. This was close! I added a few tablespoons of chick pea flour at the end and fried for a bit more. Yum! Thank you, Mallika

  22. Mallika Says:

    May 21st, 2012 at 8:56 pm

    So pleased to hear it came out well Dolores

  23. Dr Singh Says:

    January 11th, 2013 at 1:20 pm

    Okra is truly delicious. Add aamchoor (dried mango powder) to prevent it going slimey if you want to make it more saucy. You can then add water to the dish or more tomatoes.

  24. Steve M Says:

    March 25th, 2013 at 3:27 am

    thanks…. been eating a delicious Okra dish at local Chaat restaurants here in the San Francisco Bay area. I am used to Okra in southern us dishes such as gumbo but have wondered how else it could be used… First problem is finding okra around here… solved by visiting an Indian Grocery store. Took it home and my wife, native from Oklahoma, yelled with delight probably as much as your mom…. We cooked it following your recipe with the addition of garlic along with the onion…. fantastic…

  25. My own Mahabharata: An Indian vegetable epic | The Spice Scribe Says:

    April 21st, 2013 at 7:58 pm

    […] Spice Club’s Monica should convert you, respectively offering the pods both fried and stuffed; masala-ed; or filled with creamy paneer. Get cooking, and don’t stop til you’re converted to okra’s […]

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