Bhindi ki sabzi is a very tasty and easy Indian style okra recipe. This vegan and gluten-free recipe gets ready within 30 minutes.
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The bookworm within me loves reading everything readable that comes on my way. Be it the award-winning books, bestsellers, not so popular good reads, newspapers, magazines, comics, online articles, free magazines which you get at metro station and grocery stores, even the interesting facts written on the toilet doors of malls in Dubai J.
A leading Indian grocery store in UAE has amazing free monthly magazine which doesn’t only have ads of the store products (like most of the other free grocery store magazines) but also a lot of interesting sections like recipes contributed by their customers, informative articles on food and nutrition and my favourite section which covers the interview of leading chefs in UAE. No doubt, I love doing my grocery shopping from this store.
A while ago, I read the interview of a Dubai based chef in one of their editions. I don’t remember the name of that chef or his restaurant but it was some high-end restaurant in UAE. In that interview, he was asked about one ingredient which he can’t stand. I am of an opinion that good chefs are very open to unique, unexplored flavours and experimenting with food. If they pick an ingredient which they can’t stand, it has to be horrible. So, his reply really surprised me as the ingredient he chose is one of my favourites and I am sure that it’s a favourite of many other people too.
His answer was Okra!
But, I totally understood his reason of choosing okra when I read it. He hates okra because it’s slimy. I myself can’t stand slimy okra (except in sambhar). Whenever, I prepare an okra dish, which I often do, during summers, I take all the possible precautions to ensure that it doesn’t turn slimy on cooking.
Tips to make slime free okra
Most of the people who hate okra, don't like it because of its slimy texture. However, if you take care of the following points, you will never have to eat a slimy okra dish again:
- Always wash the okra in advance of cooking and make sure it's completely dry when you are cooking it.
- Don't add water to an okra dish if you want to make it slime free.
- Don't cover the pot while cooking okra.
- Add salt only once the okra is cooked.
- Always add something sour like dry mango powder or lime juice to okra dishes.
- Don't stir it too much while cooking.
- Use a heavy-bottomed or non-stick pan to cook okra.
Easy Okra recipes
Okra is one of my favorite vegetables and I can eat it daily. If you like it too then don't miss to check the following easy bhindi recipes from India:
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Step by step photo instructions
Recipe
Bhindi ki sabzi
Ingredients
- 1 kg okra
- 1 large red onion
- 2-3 green chilies or as per taste
- ยฝ teaspoon cumin seeds
- ยฝ tbsp coriander powder
- ยฝ teaspoon red chili powder
- ยผ teaspoon turmeric powder
- ยฝ tbsp dried mango powder
- Salt as per taste
- 1 tbsp mustard oil/ any other cooking oil of your choice
Instructions
- Wash and dry okra. Ensure that there is no moisture left in it. Chop the okra into small pieces. Finely chop green chilies and make thin slices of onion.
- Heat oil in a pan. Add cumin seeds saute for a few seconds. Next, add the onion slices and cook till they become translucent.
- Once the onion is done, add okra and green chilies to the pan. Saute for 3-4 minutes. Add turmeric powder, coriander powder, mix and cook (uncovered) for around 20 minutes or till the okra is cooked nicely. Keep on stirring occasionally
- When the okra is cooked completely, add salt and dry mango powder, mix well and let it cook for another 2 minutes.
- Serve with crisp parathas, chapati or with rice and dal.
Notes
- Always wash the okra in advance of cooking and make sure it's completely dry when you are cooking it.
- Don't add water to an okra dish if you want to make it slime free.
- Don't cover the pot while cooking okra.
- Add salt only once the okra is cooked.
- Always add something sour like dry mango powder or lime juice to okra dishes.
- Don't stir it too much while cooking.
- Use a heavy-bottomed or non-stick pan to cook okra.
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