Bhindi Bhaji: Mildly Spiced Okra

[nverland]

Bhindi Bhaji: Mildly Spiced Okra
Preparation Time: 10 minutes Cooking Time: 15 – 20 minutes Serves: 4 – 6 as a side

Ingredients: (Serves 4-6 as a side)

25 medium sized bhindi/okra (about 30 small)
2.5 tablespoon oil
A tiny pinch of hing/asafoetida
½ teaspoon cumin seeds
¼ teaspoon mustard seeds
About 8 -10 seeds of methi/fenugreek
½ teaspoon turmeric
2 tablespoon freshly ground coriander powder
½ teaspoon aamchur/dried mango powder or some freshly squeezed lemon juice to taste
Salt to taste
Red chili powder to taste – optional
Fresh cilantro/coriander – optional

Method:

Wash the bhindi/okra. Pat dry them with a towel. Start chopping with taking off the stem end first. Chop in half inch size, approximately. Wipe the knife frequently to wipe off the slime. Arrange the slices in a single layer if possible in a large plate or tray and allow it to air dry for at least thirty minutes.

Heat oil in a pan or large wok. If the okra/bhindi is not overcrowded in the pan it is better. Having them in an almost single layer helps to dry off the slime. Add the hing/asafoetida and then the cumin, mustard and the fenugreek seeds to the heated oil. When the spices sizzle, add the okra/bhindi slices. Toss quickly for the oil to coat the slices. Cook for five minutes and then add the turmeric. Toss gently again for the turmeric to coat the slices evenly. Cook at medium to high heat uncovered. Do not stir or toss too much. If the bhindi/okra is tender, they will cook in about 10-12 minutes. Toss only a couple of times during the cooking process to make sure that they are not turning too brown. Browned at the edges is okay. Otherwise the okra/bhindi should remain green and still slightly crisp to bite. By the end of the cooking process they would have been tender too, the raw taste gone.

Now add the salt and coriander powder. At high heat toss well for the coriander powder to coat the slices well. If you would be using red chilli powder add it now. Cook for about 2 – 3 minutes and then add the aamchur. Toss gently again, cook for a minute, and switch off the heat. If you are using lemon juice instead of aamchur add it after switching off the heat. If you are using fresh cilantro/coriander add before you serve.

Serve hot and preferably immediately as a side. In Indian cuisine the dish is served with a side of rice or roti (or any flatbread) and a dal.