Some recipes are simple, yet I never get amazed when people still ask me ways to cook them. Its just that simplest things sometimes look complicated. Starting with the story for this dish, its funny, hilarious and true. I don’t like Bhindi.
Out of all the vegetables that could ever be grown, Bhindi has been my least favorite. Actually, its on my “Hit list”. I always felt the seeds looked like raw teeth. Yeah please do not ask me the concept of Raw teeth. I am sure its an outcome of my over intelligent brain. So, seeds looked like teeth, then it was too green and I never liked that shade of green. I mean come one, I need to come up with a better excuse, but that is the expression of a 5 year old. And the last one was, that I felt it was too gluey and chewy. Altogether, I convinced my mother enough for her to understand that consuming this vegetable would either kill me after the first bite, or definitely give me food poisoning.
The funnier part is that when I started venturing out in the kitchen, and cooked varieties, Bhindi was one of the best veggies I cooked and it was loved immensely and I was asked to cook it more often. I would always happily oblige despite the fact that I would never dare to taste what I made and was loved so much. Think of it as a coincidence or perfect soulmates, Mr. Parveez doesn’t like Bhindi either, so I never felt the need to cook it. Until recently, we just decided on eating more greens and we both thought that Bhindi/Okra was worth another try. And, we did end up trying a few different recipes and I am sharing the ones that we enjoyed the most.
So this recipe, of course requires Okra, along with that we need Onions, green chilies, cumin seeds, Dry red chilies and a few dry spices. I usually wash and pat dry my Okra. After mixing in the dry spices, I slit the Okra and add the spice mix to them. After adding oil to the pan, add cumin seeds, onions and green chilies and further add the Okra with the spice mix. You can also use baby onions and slit and add masala to them too. This curry is dry and goes really well with Phulka/Roti or as a side curry with Daal – Chawal.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 lbs Bhindi Okra . Washed and pat dried. Chop the top crown and little from the bottom.
- 2 tbsp olive oil Or any other oil of your choice
- 1/2 tsp Cumin seeds
- 3 No. Dry red chilies
- 1 No. Onion Medium size, chopped in cubes
- 5 No. Green chilies slit
- Salt According to your taste
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red chili powder
- 1/4 tsp Amchur Dry Mango Powder
- 1/2 tsp Cumin powder Bhuna zeera powder
Ingredients
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- Mix in the dry spices.
- Add the spice powder mix into the slits of the Bhindi.
- Add Oil to the pan, followed by cumin seeds and dry red chilies.
- Add onions and green chilies and saute for 2-3 minutes.
- Add the okra/Bhindi.
- Mix everything well lightly so the Okra doesn't get mashed or break.
- Keep the heat low and cover the pan. Cook for another 7-10minutes till the Okra is completely cooked.
- Serve warm with Phulka. Enjoy!!!
