Bhindi (okra) curry

Bhindi is also known as okra or lady’s finger. This is one of my favourite vegetable. But, I know a lot of people who dislike this vegetable because of the mucilage (that sticky element that it oozes when okra is cut and it comes in contact with water). Apparently, this mucilage has antioxidant properties and is also good for diabetic patients.

I have noticed that when these okras are cut horizontally, the gooey substance, oozes out more while cooking.  But when you cut them lengthwise, then this problem does not arise. I am sure many of you may be aware of this and there may be some scientific reason for this. If anyone of you knows about it, please enlighten me.

I learnt this recipe from one of my aunts some years back and I prepare it quite often. Its simple easy and tasty too. Similar preparation can be made by substituting okra with eggplant/brinjal. 

You can also check out the earlier recipes of Bhendekayi Gojju and Stuffed okra. 

 

Ingredients:

Bhindi (lady fingers)	250 gms
Onion (sliced)	1
Garlic chopped (optional)	5-6 cloves
Oil	2tbsps
Udad Dal ( split black gram)	2 tsps
Mustard seeds	1 tsp
Jeera (cumin) seeds	1 tsp
Turmeric powder	½ tsp
Chilly powder	1-2 tsps
Curry leaves	1 sprig
Tamarind water	2 tbsps
Salt	As per taste
For Garnish
Freshly grated coconut	1 tbsp
Chopped coriander leaves	1 tbsp

Method:

Okras cut lengthwise

1. Wash the okras and wipe them dry with a kitchen towel. Cut off the edges. Halve it and cut each halve lengthwise and keep it aside.
2. Heat oil in a pan on a moderate flame. Add to it udad dal, mustard seeds and jeera. Once the mustard seeds start spluttering, and the sliced onions, chopped garlic, curry leaves, turmeric powder and chilly powder. Stir fry it till the onions are lightly browned.
3. Add the cut okras, mix well and stir fry it again till the okras have slightly wilted. Sprinkle a little water if necessary to avoid it being burnt or sticking to the pan.
4. Next add salt and tamarind water and let it cook in the masala for 2-3 minutes. Switch off the gas and garnish it with freshly grated coconut and chopped coriander leaves.
5. Serve hot.

Sliced onions and garlic being stir fried

Seasoning in process

Curry almost done

Cut okras added and being stir-fried

Preparation time: 20 mins

Cooking time:      20-25 mins

Serves: 2

Note:

• This is a semi dry curry and goes well with curd rice or rice and dal.
• It tastes good with chapattis too.

Bendekayi Gojju (Okra curry)

This is a typical Banglorean dish and a very tasty one too. In kannada language, "bendekayi" means lady's finger or okra as it is also called and "gojju" means curry.

I got this recipe from TOI (Times Of India) some months ago and tried this with a few alterations. Since its  a hit in our family, I do this quite often. Appearance wise, this dish looks like our regular Konkani "Sagle" which all the "Amchis" relish and are familiar with! The similarity however ends here. Tastewise, it differs though both are equally good.  I will leave it to you to try it out and judge for yourself!

Another easy and tasty recipe made form lady's finger is the "Stuffed Okra", which you can see here.

Ingredients:

Okra	250 gms
Onion (chopped)	1 medium
Grated coconut	1 cup
Tamarind	A marble sized ball
Jaggery powder	1 tsp
Sambhar powder	2 heaped tsp
Coriander leaves	A small bunch
Salt	As per taste
Seasoning ingredients
Oil	4 tsps
Mustard seeds	1 tsp
Curry leaves	1 sprig
Hing/asafetida	A pinch

Method:

Okras being Stir-Fried

Ground Masala

1. Wash the okras and pat them dry with a kitchen towel and after cutting off the edges, cut them into 2”-3” in length and keep aside.
2. Heat half the oil in a pan (preferably non-stick or a heavy bottomed one) and fry the chopped onions till golden brown in colour. Remove and allow it to cool.
3. Combine grated coconut, the fried and cooled onions, jaggery, sambhar powder, tamarind and coriander leaves (washed and chopped) in a blender and grind it into a smooth paste.
4. Heat the same pan (where onions were fried) on medium flame, add the remaining oil, mustard seeds, curry leaves and hing. Once it stops spluttering, add the cut okras and fry them till they are almost cooked. Sprinkle a little water if necessary so that the okras do not stick to the pan.
5. Add salt and stir fry till they are cooked.
6. Now add the ground masala. Mix well. Add a little water if necessary. Allow the masala to be absorbed for a few minutes and then remove from flame.
7. Serve hot.

Serves: 3

Note:

• If the okras or lady's finger are small in size, you can keep them whole (after chopping the ends) and making a slit lengthwise (to check for any worms). I am a little paranoid about this.
• Stir-Frying the okras is necessary to prevent them from letting out a glue like substance.
• Instead of the regular tamarind, you can also use the tamarind extract whch is now easily available in the super market - in which case you can use about 1/2 - 3/4 tsp of the tamarind extract.
• This dish tastes good with rice and dal or rice and curd or even with chapatis.

Stuffed Okra

“Okra” or “ Lady’s finger” or “ Bhendi” (in Hindi) is generally available throughout the year. A variety of dishes can be prepared from this wonderful green vegetable.

This Maharashtrian dish is not only tasty and attractive.but also quite easy to prepare. Try it out.

Ingredients:

250 gms tender Okra (lady’s fingers)

For Filling:

3tbsps Gram flour

1 tsp Chilly powder

1 tsp Garam Masala

½ tsp – sugar

Juice of 1 lime

Salt to taste

For Seasoning:

2 tbsps oil

1 tsp mustard seeds

A pinch asafetida

½ tsp turmeric powder

For Garnishing:

1 tbsp coriander leaves

1 tbsp grated coconut

Method:

1. Wash the Okra (lady’s fingers) and pat them dry with a kitchen towel. Cut off the edges and make a slit in the centre lengthwise into each one of them.
2. Mix all the filling items in a bowl to form a thick paste. Take a little of this paste and stuff it well into each okra slits.
3. Heat oil in a shallow pan or Kadai. Add to it the seasoning ingredients. When the mustard seeds stops spluttering, add the stuffed okra one by one taking care to see that the stuffing (masala) does not come out.
4. Cover the pan and cook on low heat. Occasionally stir the okra taking care to see that they are not burnt. Cook till done.
5. Garnish with coriander leaves and grated coconut.

Serves: 3

Note:

• This dish goes well with Rice & Dal.
• It is advisable to use non-stick pan/kadai while cooking this dish as no water is added while cooking.