Bhindi is also known as Okra or Ladies Fingers in India and is a delicious and nutritious vegetable. A relative of the hibiscus family, it is high in fiber, calcium and vitamins. Because of its mucilaginous property, Okra gets slimy when added to water; it is best to saute Okra in a non-stick pan or bake it in the oven. Adding an acidic ingredient such as lemon juice or dried mango powder helps get rid of the sliminess. In this easy recipe I use tomatoes which boost the the flavor.
1 tbsp. oil
1/2 tsp. Panch Phoran
1/4 tsp. cayenne pepper
pinch of asafoetida (optional)
1/2 lb. okra cut into 1/4 inch disks
1 medium tomato diced
1/4 tsp. salt
You can buy Panch Phoran on my shop page.
preparation:
- Heat oil in a non-stick skillet on medium heat.
- Add Panch Phoran.
- When spices begin to crackle, add cayenne pepper and asafoetida, stir and immediately add okra, tomatoes and salt.
- Stir and cook covered for 5-7 minutes, stirring a couple of times to release the steam and to turn okra over.
- Lower the heat, uncover and cook for another 5 minutes, stirring occasionally until okra starts to brown.
- Serve hot with Daal and rice.
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