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Foodgeek: |
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Rating: |
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Servings: |
3 to 4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Okra, chopped into small rounds * or
2 pkg. frozen okra
Vegetable oil (do not skimp on the oil)
1/2 onion, chopped
1/2 tomato, chopped
Salt
2 tbsp. cumin, to taste
Lime juice or lemon juice, to taste
Fried chili peppers, chopped or chili powder, to taste
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Directions:
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In a large saucepan or pot, saute the onions on medium high heat. Add the salt, cumin and chili powder/peppers once onions are translucent.
Add the okra and tomatoes. Fry until the okra is very well done, stirring often. Note the gooey, web-like strands. The okra will go from raw green to bright green to a darker green. It will also have shrunk considerably. If you don't end up using enough oil (like me), you'll have to stir even more.
Sprinkle with lime/lemon juice and serve with bread (chapati is best; pita or naan would also go okay; or some other bread). Goes well with masoor ki dal.
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Comments from been
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Stir-fried bhindi (okra or ladyfingers) was always a family favourite at our house. The mildly sweet-ish flavour and somewhat slimy (but in a good way) texture of the vegetable, combined with some choice flavouring, made for a tasty dish.
A few days ago, I made it for the first time. It's actually pretty easy - but took a while to cook through. I'd consider bhindi more of a side dish because it's hard (expensive) to make in large quantities.
* I use fresh okra - hard to find in the bigger supermarkets, more likely to find at a neighbourhood grocer. Buy a lot because when cooked, the okra shrinks.
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