Spicy, Pan-fried Okra - Bhinda nu Shaak / Bhindi Subzi

 This recipe is one of my all time favourites! Okra (also known as Lady's Fingers), mainly used in Indian and Caribbean cuisine, are often a mystery to a lot of people as one doesn't know how to prepare them. Understandable really, if you aren't brought up eating them, why would you venture into unchartered territory? But, and it's a big BUT my friends, why not? :) Be daring, be adventurous! The fruits of your labour will be rewarded!

If not cooked properly, okra can end up very slimy but today, I will show you the easy way to make a tasty side dish (or it can even be eaten as a main dish with chapatis) of this delicious and versatile vegetable. Keep your eyes peeled for upcoming okra recipes.


(serves 2 people)

Ingredients:

400g okra / bhinda / bhindi - washed thoroughly, towel dried, topped and tailed and finally chopped into 1cm pieces
3 cloves of garlic (grated)
0.75 tsp turmeric powder
0.25 tsp red chilli powder
1 tsp cumin-coriander powder (dhana-jeeru)
1 tsp fresh green chillies (ground)
1 heaped tsp salt
4 level tbsps sunflower oil

NB: you cannot eat the tops of the okra and we prefer to not eat the very end of it either so please chop them off when you have washed and individually dried each okra.

NB2: To dry each okra, use a kitchen tissue. The okra has to be completely dry.

Method:

1. Place the cut okra in a dish and add in all the other ingredients listed above apart from the oil.


2. Mix well until all the okra are well coated in the spices.


3. Heat the oil in a wok until very hot. Keep the heat on high heat.

4. Transfer all the spice-coated, cut okra from the dish into the wok and stir well.

5. Cover the wok with a lid and leave the okra to cook on a high heat for 7 minutes, stirring once at the 3.5 minutes point and close the lid again.

6. Take off the lid, turn the heat to a low to medium heat and keep the wok uncovered for the rest of the cooking time.

7. Cook for a further 20 minutes on a low to medium heat, stirring from time to time,  until the okra are sufficiently cooked to your taste.

8. They are now ready to serve. 

There you have it; delicious, spicy pan-fried okra! Enjoy the fragrant explosion on your taste buds!

'Til next time ... enjoy!
Bon appetit! xx

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