Okra or bhindi is one such vegetable that is liked by everyone. I still have to come across some one who does not like okra. In addition to the popularity this vegetable is also one of the easiest to cook. I personally do not like to use too many ingredients in the vegetables, I believe in keeping the natural flavor of the vegetable intact, therefore, I do not use too much masala and I do not overcook. I usually like to use Mustard oil to cook my vegetables but you can use any cooking oil. Mustard oil has a slightly bitter taste, so it has to be used at smoking point and I also burn garlic in the oil before I cook in it, garlic kind of neutralizes the flavor. This is a suggestion for you, but here I am going to use normal cooking oil, to keep things simple as promised. Okra should be wiped clean as too much water used, could make it slimy. If you are using frozen okra, thaw it in the microwave and let all the water dried, before you start cooking.
Ingredients
- Dry Spices
Instructions
- Cut the tops and bottom of the okra and slit in four, cylindrical in a bowl.
-
Mix all the dry ingredients in a bowl.
-
Add this dry spice mix with the okra and mix it thoroughly.
-
Turn the heat on medium high and place a wok or pan and add oil.
-
When the oil is hot add okra.
- Cover and lower the heat to medium low and let it cook for about ten or fifteen minutes. Stirring at intervals. When you press it and it breaks easily, it means it is ready.
-
Turn the heat off and take it out in a bowl and sprinkle with sliced onions.
