February 19, 2007
I 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.
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.