Bhindi Dopiyaza – Spiced Okra & Onions

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Lady fingers, okra, bhindi. Whatever you call them…they tend to split the opinion polls! Some love them. Some hate them-well they think hate them…I am of the opinion that they just haven’t had them cooked well yet!  I am (obviously) a fan and a huge one at that. Okra tends to get a bad rep for it’s slimy texture but with the right recipe, this dish will become a favourite and a firm part of your culinary repetoire.

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Containing high levels of vitamin A & B and folic acid, okra is super healthy and quick to make. Layered with heat, tang and slight sweetness, bhindi dopiyaza is perfect gobbled up with buttery chapatis.

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Bhindi Dopiyaza
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Ingredients
  1. 3 tbsp olive oil
  2. 1 tsp cumin seeds
  3. 1 tsp nigella seeds
  4. 500g okra
  5. 1 large onion, thinly sliced
  6. 2 birds eye chillis, finely chopped
  7. 1 1/2 tsp salt
  8. pinch of sugar
  9. 1 tsp garam masala
  10. 1/2 tsp paprika
  11. 1/2 tsp turmeric powder
  12. 1 tsp amchur (sun-dried mango powder)
  13. 4 cherry tomatoes, halved
  14. handful of chopped cilantro
Instructions
  1. Heat the oil in a non stick pan. Now add the cumin and nigella seeds.
  2. When they begin to sizzle, place the onions, chillis and okra in the pan and add salt. Mix well and cook on medium heat for approx 5 minutes, mixing every couple of minutes. You will see slime strands at this point.
  3. Reduce heat low and place lid on pan and cook for 5-7 minutes, mixing it every couple of minutes.
  4. Remove the lid and continue to cook for 2-3 minutes or until the slime strands begin to reduce and eventually disappear.
  5. Now add the spices and cook for a further 2 minutes. Add the tomatoes and coriander and mix. Check for salt and adjust accordingly. Mix well and remove from heat.
Notes
  1. It's important to cook out the okras until the slime strands disappear. Slightly overcooked okra is perfect for this type of dish!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Spicy Okra (Bhindi) with Yellow Peppers and Onions

I love making this okra dish. It’s one my brother’s favourite dishes and he ensures that it is made at least once a week in the house. He does nothing to help his desire become a reality of course, apart from vocalizing his wants in the kitchen. However, luckily for him, I’m an amazing sister (and it’s ridiculously easy to make, but don’t tell him that). Best served with chapatis and a lot of people eat it with yoghurt too. The good thing about okra is that it can be made in so many ways-I think this is my third okra recipe now! Also, it’s really nutritious.
Check it out, let me know how what you think 🙂

Serves 4:

What we need:
1lb okra
3 tbsp olive oil
1 onion sliced
1/2 yellow pepper, diced
2 tomato roughly diced
1 tsp cumin seeds
Pinch of asafoetida powder
1 1/4 tsp salt
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp amchur (mango powder)
Handful fresh coriander (cilantro)

How we do:

  • Heat oil in pan. Add the cumin seeds. Once they begin to sizzle, add okra, salt, turmeric powder and asafoetida powder. Cook for 5 minutes, stirring continuously on medium heat.
  • Add the onion, yellow pepper and the rest of the spices except amchur. Mix and cook until you see the sticky threads disappear.
  • At this point, add the tomatoes, fresh coriander and amchur and cook for a further 5 minutes.
  • When you see the oil has separated from the okra, your dish is ready!
  • BALLE BALLE! Enjoy 🙂

Punjabi Bhindi Masala (Okra)


Today’s recipe is a Punjabi classic. Bhindi is a great vegetarian dish that doesn’t require too many ingredients. Extremely nutritious too-okra is rich in vitamin B6 and vitamin C and is a good source of dietry fibre. All in all a very simple, nutritious, tasty entree!

Serves 4

What we need:
4 tbsp olive oil
2 tsp cumin seeds
1 lb okra

1 onion, diced
1 tomato, diced
2 tbsp tomato puree
2 tsp salt
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp paprika
1 tsp haldi (turmeric powder)
handful of chopped cilantro

How we do:

  • Heat the oil in a non stick pan. Now add the cumin seeds
  • When they begin to sizzle, place the onions and okra in the pan and add salt. Mix well and cook on medium heat for approx 10-12 minutes
  • Continuously stir and when the okra stops sticking to the pan, add the tomato and puree and the rest of the spices
  • Mix well and then add the chopped cilantro
  • BALLE BALLE! You are done and ready to chow down. Best served with hot chapatis!