Okra – Bhindi Recipe
Odiya Style
Ladies fingers are the fruits of a plant that we mostly find in warm countries. They are known with different names around the world. In India for example they are called Okra or Bhindis, in the U.S. gumbo and in Spanish guino-gombo. It is a very common food in India, Africa and South Europe especially during the summer months. However, these days with globalization and technology we can find frozen ladies’ fingers easily in big supermarkets, or India/Shri-Lankan shops.
Okras are a good source of iron, protein, fiber, good lipids and they are also low in calories. So, it’s a great food for a plant based diet, or if you are looking for meals low in calories.
This is a simple and really tasty recipe from the South East of India, Orissa. If you love chilies you can make it hot or you can totally omit them and enjoy the natural taste of the ladies’ fingers combined with all these wonderful spices.
Preparation: 10min
Cooking time: 25min
Difficulty: Easy
Recipe
Ingredients for 4 people
2 big onions
500g Bhindis (okra)
4 potatoes
1 tbsp. cumin seeds
1 tsp. turmeric powder
1 tbsp. coriander powder
2-3 tbsp. extra virgin olive oil
½ tsp. garam masala powder (optional)
½ tsp. red chili powder (optional)
Salt to taste
Instructions
- Wash well the bhindis with plenty of water before cutting them.
- Wipe them with a dry cloth to minimize mucilage coming out after cutting them
- Cut them in 1 inch (~2.5cm) pieces
- Chop the potatoes in medium sized pieces
- Cut the onions in thin and long pieces (similar to the length of bhindis)
- Heat a nonstick pan with 2-3 tbsp. of extra virgin olive oil with medium heat for 2-3 minutes
- Once the oil is ready (you can test it with putting one cumin seed to see if it sputters quickly) put the cumin seed into it
- Once the seeds start sputtering add the onions and keep stirring
- Add a bit of salt and cook the onions for 2-3 minutes
- Once the onions are cooked a bit, add the cut potatoes, stir for 2 minutes and add the bhindis
- Stir well and cover with a lid for 2 minutes
- Add the turmeric, chili and coriander powder and mix well
- Lower the fire, cover with a lid and let the food get slowly cooked for 15-20 minutes while stirring occasionally
- If needed add very little water
- Once the food is 90% done add the “garam masala”, adjust the salt and cook it for 5 more minutes.
Tips
- Enjoy it as a main dish accompanying it with rice, rotis or simply some bread and a nice green salad.