Dry Bindi Masala-Okra

Okra has many names and it is commonly consumed in countries all over the world. This vegetable has many names such as gumbo, ladies fingers and Bindi .Okra is a a very healthy vegetable, it contains vitamins C, K, and A  and it is  high in calcium, protein, carbohydrates, fat, fiber, and magnesium.  Okra are known to aid digestion, they are good for your eye sight  and are helpful to combat diabetes, cancers and many other illnesses.

Okra is cooked in a variety of different ways in around the world. Gumbo is popular in the southern United States, parts of Africa and the Middle East, the Caribbean, and South America. In Indian and Middle Eastern countries it is used in a variety of curries.

The Okra has a sticky juice that is used to thicken gravies. When Okra is added to liquids it makes them sticky, so to avoid a slimy curry it is recommended that you cook, fry, sauté the okra on a high heat which helps to dry out the sticky slime. It is best to wash the uncut okra in water and then pat dry fully before using them in any recipe.

The recipe I am sharing today is a dry Bindi Masala-Okra curry that is cooked in Gujarati Style.It is traditionally served in a Gujarati thali with Gujarati Tuver Dhal, Gujarati Kadhi, Mutter Bhat and Gujarati Rotis and Shrikand.

You can find a variety of ways that Okra are cooked in  different parts of  the world. This is a lovely Goan style Okra fry and this Nepalese Okra and Potato Curry.

Yield: Serves 4

Author: Nayna Kanabar

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Dry Bindi Masala-Okra

Okra cooked in aromatic spices until nice and crispy.

Prep time: 15 MCook time: 20 MTotal time: 35 M

Ingredients:

• 400 grams okra cut into long slits
• ½ teaspoon mustard seeds
• 3 tablespoon sunflower oil
• 1 teaspoon red chilli powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons passata( blended tomatoes)
• 8 cherry tomatoes cut in halves
• Fresh chopped coriander for garnish

Instructions:

1. Heat oil on medium level in a pan , when hot add mustard seeds.
2. Add the sliced okra, and stir fry on medium level for about 5 minutes or till they are very lightly browned. 
3. Add spices, cherry tomato halves and tomato puree. Fry again for 10 minutes until dry and crispy. Keep stirring in between.
4. Transfer the curry to a serving dish and garnish with fresh coriander and red chilli slices.
5. Garnish with fresh coriander. Serve with hot chappatis or rotis

Notes:

Before cutting the okra wash and dry them fully.

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