healthy food. recipes. reviews.
Okra is one of those vegetables that you either love or you hate…. I don’t think there’s an in-between state for it. I have loved it since I was a kid and luckily the husband loves it too….. so we are in sync here. This summer our vegetable garden has rewarded us with lots and lots of okra … no wonder, we are a couple of happy campers! The best thing about the plant is the absolutely beautiful yellow flowers… which you can see in my post about growing your own food.
Bhindi, gumbo, lady finger, or just okra has a dozen different names and even more benefits…. rich in proteins, vitamins, B and C specifically, and fiber it works it wonders in so many different ways…….. not to mention, it also is a part of my comfort food list. What more could I ask for?
Lots of people don’t like okra due to its sliminess. But, I have one thing to say to that …. if it’s slimy then it ain’t cooked right. The biggest mistake you can make is adding water. Water will just make it more gooey and the whole thing will fall apart beyond repair. The one alternative that people resort to is frying. But oh! the unnecessary calories and fat! The best way is if you cook it nice and slow and thoroughly they will be perfect…. scrumptious, with a nice body to them and just the right texture.
Bhindi Aaloo, mmmmmmmmmmhmmmmmmm! Need I say more? 🙂
Ingredients to serve 4 generously
If you are using fresh okra, give it a wash and dry it all off really well. Chop in half inch pieces. If you are using frozen okra then make sure it’s well thawed and dry it off with a paper towel. It won’t be as easy to dry off like fresh okra, but something is better than nothing.
Heat the oil in a wok and when it’s well heated, add the turmeric and red chilli powders. Follow that with the potatoes and give it a toss. Cover and let them cook for 4-5 minutes on medium to medium-low heat. The idea is to cook slowly.
Now throw in the okra and toss again. Do not stir too hard or too often, otherwise you’re gonna have a big gooey mess.
Cover the wok and let all of it cook slow. The idea is to not let the sliminess take over and also to avoid deep frying.
This will take about 20 minutes. Every 4 minutes, take off the lid and toss everything to make sure things aren’t burning.
When the okra and potatoes are almost cooked, add the dhaniya powder and salt. Toss again and let it cook for just another 3-4 minutes. That’s it.
Notes: This is how I like it, plain and simple, without any fancy spices or onions or garlic and all of that jazz. But feel free to add all the spices and herbs you like and dress it up or make our versions of Bhindi Masala or Kadhai Bhindi.
Enjoy it with rotis and daal! Delicious, simple meal.