Bhindi

Bhindi

Bhindi is an Indian take on a traditional Southern fried okra, or perhaps the Southern version is a take on the Indian one? It is one of Dita's favorite, so I (Dougie) decided to try and make it at home. It follows a fairly standard procedure in Indian cooking, so once you learn this, you can move on to things like Saag. It is considered a side dish, and goes well with fish and some roti or garlic naan for a low calorie, high flavor and high fiber meal. Several of the ingredients are a little exotic, so a trip to an Indian grocer is probably in order before you start.

Yield: 3 or 4  servings

TIme: about 40 minutes, 15 or so to prep and 25 to cook

Equipment: a large skillet or pan with a tight fitting lid

Ingredients

250 g               bhindi (AKA okra, about 1 cup or 9 ounces, or at speciality grocers you might find the lady finger variety of okra)

1      whole chili, seeded and chopped  (I like the flavor of serrano best, but Thai or even jalapenos can work)

1      med  onion, chopped

1      lg            tomato (not our favorite, so I usually leave it out or add a squeeze of tomato paste)

1      tsp          fennel powder (saunf power at your favorite Indian grocery)

1     tsp           coriander powder (AKA dhania powder)

1 ½ tsp          turmeric powder (AKA haldi)

1      pinch      asafoetida (AKA hing, probably best to ask the shopkeeper. It is thickening agent. I have successfully made the dish without it, there is usually plenty of thickening from the okra.

1      tsp          dry mango powder (AKA amchur powder)

½     tsp           garam masala powder (store bought is OK, I prefer to buy the spices whole and grind them myself. You can get them as a “kit” or there are many, many recipes on the internet for a garam masala (literally “hot spices” but the flavors range from mellow to fierce.)

2     tsp  oil or ghee (clarified butter)

  Salt to taste 

  Coriander (cilantro) leaves for garnish

Instructions:

1. Rinse and dry the bhindi, remove the stem and cut into rounds

2. Over medium low heat in a pan with a tight fitting lid, fry the onions in the oil until soft

3. Add the chili and tomatoes, cook until the tomato is soft.

4. Reduce the heat to low and add the dry spices one at a time, stirring well between each addition

5. Stir frequently, adding a tablespoon of water if the spices start to burn. Once the mixture begins to smell "melodious" or "married", add the bhindi and mix well. 

6. Salt to taste and cover tightly

7. Cook over low heat, stirring occasionally until the okra is cooked to your liking. (We sometimes uncover the skillet for a few minutes to dry the mixture out a little.

8. Garnish with chopped coriander leaves and serve hot with roti or naan

Notes: This is an adaptation of a recipe available at https://www.vegrecipesofindia.com/bhindi-bhaji-recipe/