Have you heard of okra? What about Bhindi? Rui was babysitting for an Indian family that always cooked delicious, unique, and authentic dishes. One of her favorite recipes was called Bhindi, a popular Indian stir fry of okra, other vegetables, and spices! Most children enjoy this dish as well due to its softer texture, yet kick of flavor. It is common to eat Bhindi with rice, roti (flatbread), or dahl (red lentils).
When you slice the vegetable, okra, you will notice a sticky fluid left on your utensils. Don’t be afraid! This characteristic is what provides the many nutritious benefits such as Magnesium, Folate, Fiber, Vitamin C, K, A, and B6. Bhindi is a great dish for those who are vegan, gluten-free, or want to explore different cultural dishes! You can find okra in most Asian and Indian grocery stores.
Let’s dive into how to make Bhindi!
Ingredients:
- 1c okra
- 1/4c tomatoes
- 1/4c onions
- 2Tb cumin seeds
- Turneric
- Red chili powder
- Salt
- Coriander pwder
- Garam masala
- Ground ginger
Instructions:
Wash 1 cup of okra and *DRY* with a paper towel (this is a key step to avoid excessive slime).
Dice okra into 1/2 inch sections.
Dice ¼ cup of tomatoes and ¼ cup of onions.
Heat pan on medium with a drizzle of oil.
Add 2 tbsp of cumin seeds, chopped tomatoes and onions to the pan.
Cook for about 5 minutes until tomatoes and onions become soft.
Add diced okra and cook for about 15 minutes while stirring. Most of the slime will be reduced.
Sprinkle in a pinch of these spices: turmeric, red chili powder, salt, coriander powder, garam masala, and ginger.
Add 1 tbsp of water to prevent the spices from burning.
Lower heat and cover the pan for about 5 minutes.
Serve with rice and enjoy!
