Okra/Bhindi masala

Bhindi/okra is a very polarizing vegetable. Poeple love it or hate it very easily. Anyone who hates it has probably memory of it being slimy or mushy. I don’t blame them..I would hate it too 🙂 But if prepared well, this tasty dish can be a wonderful accompaniment for dal rice or chapati or thaiyir sadam (yogurt rice)…this list just goes on! This vegetable is high in fiber and low in calories. It is known to prevent colon cancer, help in weight loss, control blood sugar, improve immunity, improve memory..the list can go on here too…so falling in love with it is not that bad of a choice 🙂

Ingredients:

Okra: 300 g

Onions: 2 thinly sliced

Tomatoes: 2 chopped

Green chillies: 3 slit

Garlic: 1 tsp finely crushed

Turmeric: 1/4 tsp

Corriander powder: 1 tbsp

Cumin powder: 1 tsp

Chili powder: 2 tsp or to taste

Garam masala: 1/4th tsp

Sugar: 1/4 tsp

Cilantro leaves: Quarter cup finely chopped

Salt to taste

Methods:

Wash and wipe the okra/ladies finger. Cut into medium sized pieces. Tip: Never wash the bhindi after cutting them. First wash them, wipe it and let it dry for few minutes before cutting it into pieces.

Slice onions, tomatoes and green chillies. Also, finely crush the garlic.

Heat oil in a pan and add the okra. Saute on medium flame. Tip: A non stick pan is the best choice of vessel for this dish. This way you do not need to use a lot of oil for this step.

Add turmeric to the okra and keep stirring till the stickiness goes away. Only then add salt. Do not add it before as salt can cause the water to be released from the okra making it more difficult to get rid of the stickiness without getting it mushy.

When it is done, transfer it to a plate or bowl.
To the same bowl, add oil and sauté garlic till the raw smell goes away.