Simple Bhindi (Okra) Fry

Ever seen an okra plant? They can grow up to 7 feet. Their leaves have a pokey peach fuzz as do the okras. They have beautiful yellow flowers with a deep crimson center. Okras are best picked when they are green and tender about- 4-6 inches long at most. Sadly though, they are so easily camouflaged as they usually shoot off the thick green stems, and are sometimes hidden beneath the wide leaves.

But it is, as I've expressed on so many different posts, the greatest pleasure to pick your own verifiably organic veggies right off the plant and make them when they are spanking fresh. The taste is unbelievably fresh and can't be beat!

This is the easiest veggie to prepare and it tastes SO good with Chappatis - A staple in any Indian home, this version of the Okra is something I learnt to make from my mom - Eat this with a simple moong dal and hot phulkas - sheer heaven! Also sheer heaven to eat with morekozhambu or sambar & rice.

Ingredients 

Oka (variable quantities to suit your needs) About 20-25 would feed 4 people

A pinch of asafetida

Curry leaves (4-5 pinched or whole)

Curry powder ( I often use Sambar powder)

Or 1 or 2 red chilies

1/2 tsp of Mustard seeds

1/2 tsp Turmeric powder 

1.5 tbs of Olive oil 

Salt 

NOTE: all the amounts can be tweaked according to the amount you are making

Preparation

Cut your okras 1/3 inch rounds, chopping off and discarding the head and the tail 

Set your non-stickpan on medium high flame

Add oil, mustard seeds, asafetida and chiles (if you re using chilies)

Once the mustard pops, add the turmeric immediately followed by the okras 

Sprinkle a tad bit of water and keep closed for exactly a minute, at the most 2

Open and add the curry powder and salt and allow it to cook and roast without a lid

Decrease flame to medium and allow them to roast slowly (they should be done in 3-4 minutes)

And ta-dah - you have yourself the perfect roast :)

Quick Notes on Okras

Do NOT allow them to grow larger than 5 inches if you want to eat them tender - Any larger and the white seeds inside start bursting big and the okra is brittle

Do NOT add more than a few sprinkles of water - Okra is by nature a very slimy veggie and adding too much water will have them webbing a lot.

By sprinkle a tad bid of water, I mean literally ca few drops - this is better avoided if your okras a fresh and tender.

Simple Bhindi (Okra) Fry

Ever seen an okra plant? They can grow up to 7 feet. Their leaves have a pokey peach fuzz as do the okras. They have beautiful yellow flowers with a deep crimson center. Okras are best picked when they are green and tender about- 4-6 inches long at most. Sadly though, they are so easily camouflaged as they usually shoot off the thick green stems, and are sometimes hidden beneath the wide leaves.

But it is, as I've expressed on so many different posts, the greatest pleasure to pick your own verifiably organic veggies right off the plant and make them when they are spanking fresh. The taste is unbelievably fresh and can't be beat!

This is the easiest veggie to prepare and it tastes SO good with Chappatis - A staple in any Indian home, this version of the Okra is something I learnt to make from my mom - Eat this with a simple moong dal and hot phulkas - sheer heaven! Also sheer heaven to eat with morekozhambu or sambar & rice.

Ingredients 

Oka (variable quantities to suit your needs) About 20-25 would feed 4 people

A pinch of asafetida

Curry leaves (4-5 pinched or whole)

Curry powder ( I often use Sambar powder)

Or 1 or 2 red chilies

1/2 tsp of Mustard seeds

1/2 tsp Turmeric powder 

1.5 tbs of Olive oil 

Salt 

NOTE: all the amounts can be tweaked according to the amount you are making

Preparation

Cut your okras 1/3 inch rounds, chopping off and discarding the head and the tail 

Set your non-stickpan on medium high flame

Add oil, mustard seeds, asafetida and chiles (if you re using chilies)

Once the mustard pops, add the turmeric immediately followed by the okras 

Sprinkle a tad bit of water and keep closed for exactly a minute, at the most 2

Open and add the curry powder and salt and allow it to cook and roast without a lid

Decrease flame to medium and allow them to roast slowly (they should be done in 3-4 minutes)

And ta-dah - you have yourself the perfect roast :)

Quick Notes on Okras

Do NOT allow them to grow larger than 5 inches if you want to eat them tender - Any larger and the white seeds inside start bursting big and the okra is brittle

Do NOT add more than a few sprinkles of water - Okra is by nature a very slimy veggie and adding too much water will have them webbing a lot.

By sprinkle a tad bid of water, I mean literally ca few drops - this is better avoided if your okras a fresh and tender.