Vegetables, there are so many different types from all around the world and so many different ways of cooking them. Today I cooked bhindi, known as Okra or Ladies Fingers in English. There are a few ways of cooking bhindi and today I cooked it with an onion and tomato base.
A lot of people are put of by bhindi because of its slimy texture, but trust me, it’s really tasty and if you use my tips for cooking it, it won’t be so slimy.
Heres what you need;
350g bhindi (okra)
1 large onion thinly sliced
3 tomatoes roughly chopped
2 green chillies chopped
1 heaped tsp Kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp salt
oil for cooking
What you need to do;
1. Trim the top and bottom off the bhindi. Cut the bhindi into small pieces. Set aside.
2. Add the thinly sliced onion to 1/4 cup oil. Sauté for 4-5 mins on a medium flame until light golden brown and softened.
3. Add the chopped tomatoes and fry for 4-5 mins. Keep mixing to stop it from sticking. Add a splash of water and cover and cook for 2-3 mins on a medium heat.
4. Remove the lid. The tomatoes and onions should be soft now. Continue cooking until the water has dried and the onions and tomatoes are starting to mush completely.
5. Add the chilli powder, turmeric and salt. Mix and cook on a high flame for 4-5 mins. Add a splash of water to stop it from sticking to the pan.
6. Once the tomatoes and onions have softened and a thick dark gravy has formed add the bhindi and chopped green chillies. Mix the bhindi so its coated in the gravy. This is the only time you’ll mix the bhindi, as mixing it too much will break the bhindi.
7. Cover and cook on a low flame for 20-25 mins until the bhindi is cooked through.
8. Remove the lid and using the end of a wooden spoon gently just mix the bhindi.
Serve straightaway with chapattis, mint chutney and a salad.
– Do not be tempted to add water after adding the bhindi. This is what will make it slimy and break the bhindi.
– Do not keep mixing the bhindi as it will break.