Bhindi (Okra) is one of those vegetables that is loved by almost all or so I thought. Being prepared on a regular basis at home I had the mindset that everyone loves and knows how to handle it. But to my surprise I realized not all know how to cook it properly and despise it for its slimy texture. Many friends of mine mentioned that they tried okra and didn't like it because it was too slimy. I am guessing they didn't cook it right. So here is a simple and delicious recipe for Okra which is for sure not slimy at all. The trick is to find the right okra. When buying okra do this simple test of trying to break the tip off with your thumb and if it breaks easily then its really fresh and young, but if it gives a hard time then let it go, because if you cook it its gonna be a tuff to enjoy it.
- Okra: 1/2 pound or about 10 -15
- Aloo (potato): 1 medium cut into cubes
- Onion: 1 medium chopped
- Pancha Putana: 1 tsp
- Dry red chili: 2 whole
- Salt: taste
- Turmeric powder: 1 tsp
- Red chillo powder: 1tsp ( optional but tastes better with it )
- Oil: 2 tbsp
Wash the okra before cutting and wipe it dry.
Cut into 1/2 inch pieces.
In a kadhai/ saute pan heat oil.
As the oil get hot add the pacha phutana and red dry chilies.
As the spices stop spluttering add the chopped onions with a pinch of salt and let it cook stirring occasionally till they get translucent.
Add the potato cubes and sauté for 2-3 mins.
Add the okra pieces, turmeric powder, salt and red chili powder.
Mix well and cook with the lid on till the potatoes are almost done but not too mushy.
It should take about 5-7 mins
Remove the lid an saute on medium heat till the potatoes are fully cooked. Do stir occasionally making sure not the mash up the okra.
Saute for another minute or 2 or till the veggies start getting little crispy.
turn off the heat and youe bindi aloo bhaja is ready.
Serve it with dal rice, chapati or even better with pakhala and enjoy.
till then Happy Blogging