Bhindi Masala: A Simple Indian classic with a crunchy twist

Okra (or bhindi) is a gift from the tropics to the world, and is grown in abundance across Africa and India. This dish is made year-round in Indian homes because okra is easily available. In fact, India is the largest producer of okra in the world. Tender, young and fresh okra is best suited for this stir-fry as it adds crunch and flavour. The spices bring out the sweetness of the okra while the dry mango powder (amchur) or lemon lends a slight tangy touch.

PREPARATION TIME: 10 minutes

COOKING TIME: 25 minutes

SERVES: 4

TASTES: medium

INGREDIENTS

250g lady fingers (bhindi or okra)

1 lemon

3 onions, large

2 green chillies

1 tsp coriander powder

½ tsp red chilli powder

½ tsp turmeric powder

¼ tsp dry mango powder

1 tsp salt or according to taste

4 tbsp oil for cooking

Fresh chopped coriander to garnish

METHOD

Rinse okra well in water, then pat dry each pod completely by wiping it with the kitchen paper towel. Spread okra onto a tray to completely air dry it (this is to prevent the okra from becoming sticky and stringy).

Once the okra is dry, cut into 1 inch segments (remove the head and little bit of the end of the okra, discard them) and spread it on a plate. Set aside for later use.

Peel, wash and chop onions, wash and chop green chillies and place them in separate bowls.

Heat oil in a heavy base pan over medium flame.

Add the chopped okra to the oil and sauté for 6-7 minutes, stirring now and then. Squeeze lemon juice over the okra and stir for another few minutes (this is to prevent the sliminess in the okra).

Half cook the okra, then add chopped onions and green chillies and mix well. Cover and cook until the okra and onions become soft, for 4-5 minutes, stirring occasionally (keep splashing some water in between over the okra while stirring so that it does not stick to the bottom of the pan and cooks evenly).

(Differences of cooking the okra depends on how watery the vegetable is, some are full of water then there is not much water needed but some are dry then you might need to add more water).

Add coriander powder, red chilli powder, turmeric powder, dry mango powder and salt, mix, sprinkle some water over the okra and cook for 4-5 minutes, stirring and tossing gently as you do so.

Cover and let simmer over low flame for 1-2 minutes or until the okra is cooked.

Transfer lady fingers (okra) to a serving plate and sprinkle fresh chopped coriander on top. Serve hot with tandoori roti and dal fry.

RUBY’S TIP

Potatoes can be added to the okra for extra texture. Fry one large sliced potato in 2 tablespoons of oil until half-cooked, then remove and place on a plate lined with a kitchen paper towel. Add the fried potato slices along with onion and green chillies to the dish. Dry mango powder can be used as a substitute for lemon.