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.
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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- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 500g okra
- 1 large onion, thinly sliced
- 2 birds eye chillis, finely chopped
- 1 1/2 tsp salt
- pinch of sugar
- 1 tsp garam masala
- 1/2 tsp paprika
- 1/2 tsp turmeric powder
- 1 tsp amchur (sun-dried mango powder)
- 4 cherry tomatoes, halved
- handful of chopped cilantro
- Heat the oil in a non stick pan. Now add the cumin and nigella seeds.
- 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.
- Reduce heat low and place lid on pan and cook for 5-7 minutes, mixing it every couple of minutes.
- Remove the lid and continue to cook for 2-3 minutes or until the slime strands begin to reduce and eventually disappear.
- 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.
- 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 https://spicediary.com/