Wednesday, November 25, 2015

Stir fry Bhindi (Okra)


Bhindi (Okra) is my favourite vegetable,  and this recipe is my childhood favourite recipe. Once again its a super simple recipe, and this is the kind of food people make at home in India. The part of India, I come from, Gujarat, most dishes do not have any onion or garlic. Of course, every home makes food differently by using different combination of spices/seeds in tempering. So the best part is, there is no wrong recipe. This is how my mom made bhindi most commonly.

Ingredients:
  1. 500 g chopped okra
  2. 1 chopped potato
  3. 1 teaspoon cumin (jeera) seeds
  4. ¼ tsp fenugreek (methi) seeds
  5. ¼ tsp turmeric
  6. ½ tsp chilly powder
  7. 1 tsp cumin coriander powder
  8. Oil to saute
  9. Salt to taste

Method
  • In pan, Saute cumin seeds and fenugreek seeds, once they are slightly browned, add a pinch of turmeric add chopped potato and salt to taste, cover it let it cook.
  • once potato is semi cooked add chopped bhindi and some salt. Add a couple teaspoons of oil so that bhindi  cooks well. DO NOT COVER after adding bhindi (as it will not lose its stickiness)
  • Cook on medium flame.
  • Once bhindi is almost cooked (in 15-20 min) add  ¼ tsp turmeric, ½ tsp chilly powder and 1 tsp cumin coriander powder and stir everything together.
  • Saute everything for a few minutes and take it off the flame.
  • Enjoy with roti or tortilla, yogurt on the side tastes great with this dish.
Note:
If using frozen okra, cover it as it thaws but then cook without lid. 
Bhindi if cooked correctly will lose all this stickiness, just cook on a medium flame, stir every few minutes and add little oil if you feel there is less oil in the pan.


No comments: