Saturday, April 9, 2011

Bhindi Fry (Okra)

Bhindi, also known as Lady's Finger or Okra, is an evergreen vegetable of, interestingly, African descent. It is one of those vegetables that seldom go disliked. Simple yet sensational, this side dish is a winner. Go Green!

1. Okra 1 pound, chopped
2. mustard seeds, 1 tsp
3. cumin seeds, 1 tsp
4. heeng, a pinch
5. Salt to taste
6. Red chili powder, 1.5 tsp
7. turmeric powder, 1 tsp
8. dried red chili
9. oil

1. Heat a wok and and oil.
2. Add mustard seeds and dried red chili.
3. When the mustard crackles, add cumin seeds.
4. When the cumin sizzles, add heeng and turmeric powder.
5. Add okra and mix well.
6. Cook until the okra turns slightly brown.
7. Add red chili powder and salt.
8. Mix well.

Serve with Aloo ki Kadi and Roti. Alternatively serve as a side with Dal and Rice.


Unknown said...

wow looks delicious - exactly the way I make it too :)

Anonymous said...

Love Okra, my favorite veg growing up.

Priya Suresh said...

Okra fry are always my fav,looks super delicious..

Sneha Benny said...

Okra fry is my husband's favorite. I make this regularly.

Nandinis food said...

This is my fav, and it's yummy...

chef and her kitchen said...

love this...looks yumm

Puja said...

Great combo with Roti.. nice and homey dish..

US Masala

Priyanka Agrawal said...

thanks, all!

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