Day of the week to honor Meatless Mondays, when my family made a commitment to go veggie one day a week. So Boss found fresh, crisp okra at the desi store. We all love bhindi.
I am going to use my Ammi’s Bhindi Do Pyaza recipe, this is quintessential U.P. style cooking. You use a lot of onions to give the okra that sweet- salty taste. If made perfectly, its crunchy . When you chop the okra it seems like a lot but like spinach it tends to shrivel up. I make enough for a family of six.
- 1 lb fresh okra, lady fingers, bhindi (wash and pat dry BEFORE chopping into 1/2 inch pieces, don’t use tops, check out the picture for size)
- Olive oil (or canola)
- 2 med onions sliced finely ( I like using my trusty slicer @ .75mm)
- few whole dried red chilli peppers
- 1/2 tsp safaid zeera (cumin seed)
- 1 tsp lal mirch (red chili powder) This is SPICY so adjust to your taste.
- 1 tsp haldi (turmeric)
- salt to taste
- Lemon to cut the viscosity of the okra.
- Heat oil in a wok or chef’s pan-I have anemia so I try to use cast iron pans as much as possible
- Add zeera (cumin seeds) until they pop
- Add onions until they turn color, adding salt at this point help make the onions crispier
- Add the okra
- Then the spices
- Stir fry till the okra is crispy
- Give it a good squeeze of lemon
- Serve with chappati