Okra / Bhindi / Lady’s finger is a very commonly available vegetable in India. They are always tender and fresh. I was never too fond of this vegetable as a kid but not anymore. Most of the okra I eat is either too oily, over cooked and loaded with spices or slimy and soggy. I think the trick is to cook it just right, not too much or not too little. Check out Marc’s Okra without the slime! It has some great tips on how to pick and cook the okra the right way.
This simple recipe is my favorite way of cooking okra. It has just 3 spices which lets okra’s natural flavor shine through. I use non stick pan for okra which helps a lot in cutting down oil. Okra gets more slimy if you stir it too much so after tossing it in oil and spices let it just sit in low flame. Toss it periodically so that it does not burn.
There is no mincing garlic or chopping onion and cutting the okra into 1-2 inch pieces reduces prepping time even further. Give this simple recipe a try if you have always been vary of okra and I am sure you will change your mind!
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- 500 gms Okra cut into 1-2 inch pieces.
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon dry mango powder/ amchoor powder
Heat the oil in a non stick pan. When the oil is hot add the okra pieces. Toss it in oil and add the spices and salt. Toss it once again and let it cook in low flame. Cook till soft and take care not to overcook or burn.
Serve hot with roti/chapatti.