Sunday, November 13, 2011

Bhindi Fry

Bhindi is also known as "Okra" in US and "Lady's Fingers" in other English speaking countries. It is a very popular vegetable in India and each region has it's own unique way of using this vegetable in their delectable dishes. Bhindi/Okra can be stuffed and stir fried, deep fried and used in curries, can  be used in Kadhi(which is a buttermilk based gravy) and can also be added in dals like sambar(dal from southern part of India). These were just the example of using Bhindi/Okra in variety of dishes. I once saw Paula Deen from Food Network using pickled Okra in a sandwich on her show, interesting combination right? Let's start with my recipe for Bhindi Fry. See if you can find smaller size bhindi for this particular preparation as we are going to stir fry whole bhindi with some spices stuffed in it. But if you don't find just cut bhindi into half.

1/2 pound Bhindi/Okra (washed and dried)
1 1/2 tbsp canola oil
1 medium onion sliced
Spice Mixture
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tsp garam masala
1 tsp dry mango powder(amchur powder)
1 tsp sugar
Salt as per taste

Mix all the ingredients for spice mixture together and keep aside. Now comes the cutting part of Bhindi. Remove the top of bhindi and don't bother to cut the other slim end if bhindi is tender, if it's not you might want to cut both the ends. Now make a slit from middle but don't cut all the way through(we just need some space inside to stuff our spice mixture). After you are done cutting stuff all the bhindi/okra with our spice mixture and keep aside. If you have little spice mixture left just sprinkle it over sliced onions.
Now heat some canola oil in a frying pan and add onions. Saute for few seconds and then add stuffed okra. Stir fry until bhindi is nice and soft. Should take about 20 minutes or so. Keep sauteing it until all the sliminess is gone. Remember to cook it uncovered so that your bhindi doesn't get slimy. Bhindi Fry is ready to be served with Roti or Naan.
Quick Tips-: Wash bhindi/okra few hours before you cook or night before and spread it on kitchen or paper towel in a single layer. If you don't dry your bhindi properly it will be more slimy in texture.

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