A recipe for fried bhindi (or okra or lady fingers) served on a bed of whipped curd dating to 1126 AD is one of the earliest references to this vegetable that came to India via East Africa. Grown first in Eritrea and the highlands of Sudan, bhindi is said to have traveled with the Bantu tribe who migrated from Egypt around 2000 BC. Soon it was growing along the great river valleys of India and China. Okra made its way into the United States during the transatlantic trafficking of African men and women for slavery. Farmer, educator, and author Leah Penniman notes that in some cases, African women ‘braided seeds into their hair before being forced to board transatlantic slave ships, believing against the odds in a future of sovereignty on land’. The leaves and pods of okra have the ability to thicken liquids and are used most famously by people around the world in gumbo and other meat stews, while the dried and ground seeds are brewed to make a drink like coffee.

Interestingly, I have not come across any Indian recipes that pair okra with meat. Bhindis are routinely stuffed, sauteed, deep-fried, and chopped to make either dry or glutinous sabzis or curries. Tamarind extract, lemon juice, or dried kokum fruit pods are added to counter the stickiness of bhindi. I prefer this weeknight staple sabzi dry and although Aai makes a sticky sabzi it is not very popular in the house except with my brother.

This bhindi fry is made only with okra and onions and the other version includes potatoes, onions, and tomatoes.

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Step by Step

1. Wash approx 1 lb (400g) okra and set it aside to either air dry or dry on a soft cloth. Allow the okra to dry completely.
2. Cut off the top and tail of each okra.
3. Then cut each okra into small pieces about 0.5 cm in width.
4. Chop 1/2 cup onion into small pieces.
5. Heat 2 tbsp oil in a kadhai or pan.
6. Add
   • 1 tsp cumin seeds
   • pinch of asafetida
   • 1 tsp turmeric powder
7. Add the chopped okra and onions
8. Sprinkle some salt , about 1/4 tsp, and cover the pan, keep the heat on medium, stir occasionally.
9. The okra will become soft and sticky but don’t worry about it, let it cook through, about 5-7 minutes.
10. When the okra is soft, remove the lid and add the dry spices.
    • 1 tsp red chili powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1.5 tsp salt
    • 1 tsp amchur (dried mango) powder (can be substituted with lemon juice at the end instead).
11. Continue to saute the sabzi till the stickiness is gone and the okra cooked through.
12. Continue to saute, uncovered, for another 7-10 minutes on medium heat till the okra is lightly browned and well coated with all the masalas.
13. Turn off the heat and add 1 tsp lemon juice if you have not used amchur powder. Mix well.
14. Serve hot with rice and dal or rotis.