I make a good Bhindi – only to be rivaled by my mean Baingan (coming soon!). I don’t really have any strong feelings towards okra, but there is a fervent vocal minority in my family that absolutely loves this vegetable. So I make it for them when they ask politely.

I think this would be great if made in a karahi/wok because it cooks quickly. The majority of your time will be spent cutting up the okra. If you have the chance try it and let me know how it turns out in the comments.

This is my mother’s recipe which I have tweaked and tinkered to perfection. Because when I asked how to make okra she rattled off a list of ingredients in Urdu without any mention of amounts, times, or ratios. Since I had to figure all that out using my wits, this recipe is mine!

Ingredients

• 1 lb. Okra
• 1 med. Onion (sliced thin)
• 1 – 2 Serrano Chilies (small dice)
• 2 tbsp Canola Oil
• 2 tsp. Salt or to taste
• 1/8 tsp. Onion Seeds
• 1/2 tsp. ground Turmeric
• 1/4 tsp. ground Cumin
• 1/4 tsp. Chili powder – option, but highly recommended
• 4 – 6 slices of Amchur (broken)
• 1 – 2 large Tomatoes (med. dice) or 1/2 can of diced Tomatoes

What to do

Prep time!

Wash and dry the okra. Microwave on high for 5 min. Let cool before cutting into 1cm rounds. Try your best to keep the okra as uniform as possible. Slice up the onions, chilies, and tomatoes too.

  

No matter what you do, the okra will be slimy. Just wipe off you knife and carry on. The goal is to not have it be slimy by the time you eat it – and it won’t be if you microwave it before cooking.

Heat the oil in a large skillet on medium heat. Saute the Onions and Chilies with the Onion Seeds and Salt.

When the onions are golden add Turmeric, Cumin, Chili powder, and Amchur.

After a couple of minutes toss in the Okra.

Stir until the okra’s sliminess ‘dissolves.’ Now add the Tomatoes.

Stir until the water from the tomatoes evaporates. No one likes a soggy Bhindi. Check for salt and then you’re done! It really only takes 15 min.

Garnish with Garam Masala, Cilantro, fresh Ginger, or some more Chilies.