Bhindi, or okra, is one of our favorite veggies. This vegetable is made in different forms and for most of my life, I used to cook it by chopping it with onions. This recipe, however, is faster and in my opinion, tastes even better. The length-wise slices makes it different from what I’ve traditionally seen, plus, the prep time is reduced!
Bhindi goes very well with hot rotis or chapatis with yogurt on the side. It can be a side dish with any curry or be a separate appetizer. I’ve shown a picture here of eating it wrapped in a roti, almost like a kathi roll!
Note: If you are getting the bhindi from an Indian grocery store, you will find two kinds. One will be light green, thick in size and it is cheaper in price too. The other one is long, thin and dark green in color and is dollar or two more per pound. After trying this dish a few times, I learned to get the thicker ones. It doesn’t make a difference in taste and it’s easier to prep since you’re cutting them in longer, thinner slices. If you can, try to buy okras that are not too long in size so they’re cooked evenly.
- 1.5 lbs bhindi, rinsed and dried
- 3 tbs vegetable or Canola oil
- 1.5 tsp salt
- 1 tsp turmeric
- 1 tsp red chili powder
- 2 tsp dry coriander
- 1 tbs lemon juice
- 1 tsp tava fry masala (optional)
- Remove the crown and slice the okras vertically in four pieces.
- Heat the oil in a kadai or pan on a high flame. The oil should be hot, otherwise the bhindi will absorb the oil and become soggy.
- Lower the heat to medium flame and add bhindi to the pan and sauté them. Keep stirring to keep them from burning.
- Add all the dry ingredients and keep stirring.
- Check one piece. It should be al-dente, or have a little bite to it. No soggy okras here!
- Turn off the heat, add lemon juice and serve hot.
Serves: 6-7 people