CRISPY FRIED OKRA ( BHINDI)

Okras taste good when they are not sticky and slimy in your mouth. Try this recipe. I do not use lemon juice or any citric ingredient to remove the sliminess of the okra. It is a way you wash and dry. I wash the okras first, then I cut the size I would need in the recipe then dry it out flat on a kitchen towel in the sun or in a preheated oven at 12-130'C for 15 minutes. Try this method and you will enjoy your okra in any form.

Serves 4

Time: 30-35 minutes

500 grams okras washed, dried and sliced

2-3 red dry chillies

2-3 tbs ghee

1 piece of Vadi (optional) or 1/2 tsp cumin

1 big onion chopped the same size as okra

1/4 tsp turmeric

1 tsp ginger /garlic paste

2 tbs coriander chopped + the stems

Method

Heat the ghee in a pan or a wok. Add the vadi or the cumin and the red chillies. To this add the okra and stir-fry on high heat.

 

Stir fry the okras till crisp. This will take about 8-10 minutes. Then add the chopped onions. Cook the onions till pink and softened.

 

Now to this add the chopped coriander stems, turmeric and salt. Then add the ginger and garlic paste. Stir fry for few minutes till the raw garlic smell goes away. The reason I added the garlic and ginger paste at the end is that I wanted to keep the fresh flavour of it. 

 

Once cooked, stir in the chopped coriander and serve with chapatti.