Food

Spicy Okra Recipe (Bhindi) Recipe

Advantages of Bhindi (Okra)

Not exclusively is bhindi delicious, it likewise makes them astonish medical advantages.

✓ rich in folic corrosive and nutrient B6.

✓ low calorie vegetable

✓ half cup of crude okra has just around 16 calories!

On the off chance that you are following the mainstream keto diet nowadays, bhindi will be an incredible expansion to your menu.

Okra, called bhindi in Hindi (or woman fingers in Indian English, which must be the cutest name for them!), must be probably the most peculiar vegetable. Molded like a pepper, yet delicate and with a peach-like fluffy skin. In the event that you’ve at any point cooked with it, you realize it tends to get very… for absence of a superior word, foul.

The truth of the matter is that okra has an out of line rep. You realize how individuals loathe on brussels grows? This is on the grounds that they’ve never had broiler simmered brussels grows. How might anybody despise those fresh little folks – I mean, they’re phenomenal. Okra is the equivalent. Whenever arranged appropriately/as per taste, you’re going to like it. I think the “dry-fry” or pan fried food technique is the most ideal approach to cook okra.

A few plans exploit this trademark, for example, gumbo–which utilizes okra as a thickener for the stew. In any case, truth be told, I can’t incline toward that sort of okra dish.

Rather I incline toward the sort of okra formula my father would cook, a dry okra subzi (which is the Sindhi word for vegetable dish). Here, okra changes into a delectable chewy vegetable, spiced basically with Indian flavors for most extreme scrumptiousness.

The manner in which my father cooks it utilizes practically zero oil, low measures of warmth, and loads of tolerance. I’ve accelerated the procedure a piece with the goal that you can have your okra in only 15 minutes! Which, by Indian nourishment principles, may very well be plain magic. That is to say, certainly don’t begin cooking this dish until your visitors have shown up roughly 1 hour late on Indian Standard Time

CUTTING THE OKRA:
Handle the okra as little as possible, especially while cutting and once the okra are cut. The more you touch it, the more they get tossed around, the slimier they get.

To start, rinse the okra to clean them, then let them air dry, or pat dry. They can still be damp, but you don’t want to introduce much moisture to the okra in this process.

Slice off and discard the top stems of the okra as well as the tips (particularly if the tips are dry looking). Then, cut the okra into about 3/4 – 1-inch pieces, it doesn’t have to be exact! Set aside and continue until you’ve chopped all the okra.

Fixings

  • 1 tsp oil
  • 1/2 tsp (0.5 tsp) mustard seeds
  • 1/2 tsp (0.5 tsp) cumin seeds
  • 1/2 (0.5 ) medium onion daintily cut
  • 1 green stew finely cleaved
  • 2-3 cloves (2 to 3 cloves) of garlic finely hacked
  • 1/2 inch (0.5 inch) ginger finley hacked
  • 2.5 cups (250 g) hacked Okra
  • 1/4 tsp (0.25 tsp) turmeric
  • 3/4 tsp (0.75 tsp) coriander powder
  • cayenne varying
  • 3/4 cup (111.75 g) cleaved tomatoes
  • 2 tsp ketchup or use tomato glue
  • 1/4 cup (62.5 ml) water
  • 1/2 tsp (0.5 tsp) salt.
  • garam masala and cilantro for embellish.

Directions

  • Warmth oil in a skillet over medium warmth. at the point when hot, include mustard and cumin seeds and cook until they begin to pop or change shading.
  • Include the onion, bean stew, garlic, ginger and cook until translucent. 4 mins. I for the most part utilize my smaller than expected nourishment processor to cleave these. Loads of onion garlic bean stew utilized in Indian nourishment, so I realize I will require increasingly hacked for dals or curries.
  • Include okra and touch of salt., Cook for 10 minutes or until brilliant on certain edges. Mix once in a while. Broiling the okra till the edges dry out a piece will seal in the ooze.
  • Include flavors, tomato, ketchup, salt and water. Spread and cook until tomatoes are cooked. 6 mins Taste and modify salt and flavor. Squash the bigger tomato pieces. Sprinkle some garam masala and blend in. Trimming with cilantro. Serve in a bowl with dals, soups or curries and cooked grains or flatbread

Notes

Variety: Add some amchur (dry mango powder) with the tomatoes. Include some coconut milk for creamier sauce.

Tips

  • It is critical to dry the okra completely or else it will be clingy and foul when you cut it. Okra is loaded up with a gel like what is inside the aloe plant and when cooked gradually the gel discharges. Searing is a perfect method to cook ooze free okra since it is such a snappy strategy; if the okra is wet when set in the hot oil, it will take more time to cook.
  • At the point when profound browning, it is essential to keep up the temperature of the oil. Try not to warm the oil a lot as okra consumes immediately when broiled. Likewise, don’t swarm the dish when browning or the temperature of the oil will drop and the okra won’t get appropriately crisped.
  • The singed okra will remain decent and crunchy for 15 to 20 minutes in the wake of being cooked, so you don’t have to surge them to the table worried that they will turn wet.

Sara Ali

Sara Ali is professional Blogger and a content writer. She loves to read write about food and cooking recipes. She is currently working in Food Mania Ltd as Head Cook since 2014.

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