Okra or Bhindi is a very commonly used vegetable in India. Tangy fried okra or amchoor Bhindi as we call it in India, its quite a popular dish and a recipe. Here Okra or Bhindi is cooked with dry mango powder so gives a nice tangy taste. Chef hari Ghotra has a great recipe which can serve well as a side dish and goes well with Indian breads or rice.
It is a great recipe which can be cooked easily at home, so follow the recipe and have a delicious okra variation in hand, so try this!
Step-by-Step Easy & Quick Recipe –
Cook Time Total Time Yields
30 mins 30 mins 4 Serving
- Wash and thoroughly dry the okra (kitchen roll is great for this).
- Remove the tops and slice the okra in half lengthways. Place the coriander seeds and red chilli into the pestle and mortar and pound until you have a coarse powder, then leave to one side.
- Heat the oil in a wok or non-stick pan on a medium heat, then stir in the sliced onions and cook until they just begin to brown.
- Add the okra and fry for about ten minutes, stirring now and then.
- Add the salt, turmeric along with the coriander and chilli mixture. Reduce the heat and leave the okra to cook for five more minutes (do not cover the pan).
- Once cooked, remove from the heat, sprinkle with garam masala and dust with the amchoor powder to serve.
Note: Delicious tangy okra is ready, Chef likes to have her okra fairly crisp but if you prefer them slightly more soft continue to cook them for a little longer. These make a great accompaniment to any saucy dish and add a lovey contrast. If you have spice cravings, then try them on toast with a little yoghurt – you won’t be disappointed. Bon Apatite!
Recipe & Picture courtesy: Chef Hari Ghotra