Simple Bhindi (Okra) dry curry

 




This recipe is for Chiu-ki who has a lovely garden. I got the opportunity to raid her garden before the cold front hit a couple of weeks ago.  And, among the loot, were 2 okras (Bhindi, in Hindi).   It was the first time in my life that I saw what a Bhindi plant looked like.  Chiu-ki says that the Bhindi flowers are some of the most beautiful she had ever seen.

  • 10-20 fresh Bhindi - washed, dried and cut into circular pieces (cross-section) of 1/8"  (make sure your cutting board and knife are very dry to reduce slime accumulation)
  • 1 large tomato chopped - Optional
  • 1 tablespoon cumin seeds
  • 1/4 teaspoon ajwain seeds (Carom seeds) - Optional
  • 1/4 teaspoon heeng / Asafoetida powder - Optional.  This is a strong smelling spice.
  • 1 tablespoon cumin powder
  • 1 teaspoon haldi / turmeric powder
  • Salt to taste
  • 2 tablespoon oil - avocado/olive/coconut


The key to reducing slime is to have a very hot pan to sear the bhindi pieces.  And ensure that your cooking spatula is dry.

Heat large frying pan (easier to spread the pieces) with oil (2 min - depends on your burner).  Add oil and wait for oil to come up to temp and shimmer/begin to evaporate (30s-1min).

Add cumin seeds, heeng powder and ajwain seeds.  Stir - 15s.

Add bhindi pieces and stir to coat with the oil.  Cover (30s), uncover and stir. Then cover again (30s).  Ensure that all the pieces are showing signs of being seared.  Keep cover/uncover/stir routine till bhindi pieces are seared.  Should not take more than 5-6 min with a sufficiently hot pan.

Then lower heat to medium.

Add turmeric powder, cumin powder, tomato and salt.  Stir.

Cover and cook, stirring every min or so until tomato is in mushy state.  About 7-8 min.

Serve with fresh roti, rice or eat out of the pan.



 



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