As food & drink is the primary purpose of this blog, I’d prefer to showcase the “eat green” slogan in tangible form. As there was a good amount of okra (also known as ladies finger ) in my vegetable tray, what could be more tangible than cooking a “green okra recipe“! I bet you want to know the benefits of okra – it fends off free radicals, is rich in Vitamins B & C plus folic acid and anti-oxidants. Pregnant women are advised to make okra part of their diet as it’s packed with vitamin C, which enables the absorption of iron which in turn fosters a baby’s growth. Best of all, it generates good bacteria which helps the intestinal tract to stay in good shape.
To many, okra also commonly known as Bhindi (in Hindi ) isn’t easy to cook – often requiring expertise to fend off stickiness and even to get it to taste good on the palate needs a proportionate blend of spices. This green fried okra recipe (or bhindi fry recipe) is like any other, except that the roasted cumin and fennel seeds give it an aromatic burst that puts it in a category apart. Eating okra is yet another among the myriad ways to go green at home.
Green Fried Okra Recipe
- 250 gm okra (washed, wiped dry, chopped - double the quantity for 4 pax)
- 1 onion (chopped)
- 1 tomato (chopped)
- 1 green chilli (chopped)
- 2 cloves garlic (finely chopped)
- ½ tsp cumin seeds (roasted)
- ½ tsp cumin powder (roasted)
- ¾ tsp fennel seeds
- ¼ tsp red chilli powder
- ¼ tsp turmeric powder
- ¼ tsp black pepper powder (freshly ground)
- A pinch garam masala powder
- 4 curry leaves (removed from stem)
- A pinch sugar
- 2-3 tbsp cooking oil
- Salt (to taste)
- Ensure that you select slender okra, around 4 inches in length. Wash them well, pat them dry before snipping the heads and tails. Then chop them into half-inch lengths.
- Heat the oil in a non-stick pan, add the chopped onions and green chillies when the oil is sufficiently hot. Sauté them until the onions turn translucent before adding the chopped okra and fry till partially crisp. Remove the fried okra and set aside in a bowl.
- Separately season the curry leaves, tearing the leaves into bits, to emit a stronger flavour. Add the roasted cumin seeds, chopped garlic and turmeric powder. Give it a slight stir before adding the chopped tomatoes and sautéing till they are mushy. Follow this by adding spice powders and a pinch of sugar. Again sauté, under a minute, to allow the spices to engage with the tempering.
- Now add the chopped okra and stir, on medium-high heat. When it appears done, stir in some salt and check the taste.