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 its stickiness. I prefer this weeknight staple sabzi dry and with lots of onions. Another version of this sabzi includes potatoes, onions, and tomatoes.
1tspamchur powder (dried mango)sub with 1 tsp lemon juice
1.5tspsaltto taste
2tbsoil
Instructions
Preparing the okra
Wash the okra pods and set aside to either air dry or dry on a soft cloth. Allow the okra to dry completely.Cut off the top and tail of each okra.Then cut each okra into small pieces about 0.5 cm in width.
1/2 cup onions, chopped into small pieces.
Heat 2 tbsp oil in a kadhai or pan.
Add 1 tsp cumin seedspinch of asafetida1 tsp turmeric powder
Add the chopped okra and onionsSprinkle a little bit of salt, about 1/4 tspCover the pan, keep the heat on medium, stir occasionally.The okra will become soft and sticky but don't worry about it, let it cook through, about 5-7 minutes.
When the okra is soft, remove the lid and add the dry spices.
Add1 tsp red chili powder1 tsp cumin powder1 tsp coriander powder1.5 tsp salt1 tsp amchur (dried mango) powder (can be substituted with lemon juice at the end instead)
Continue to saute, uncovered, for another 7-10 minutes on medium heat till the okra is slightly browned and well coated with all the masalas.
Turn off the heat and add 1 tsp lemon juice if you have not used amchur powder. Mix well.Serve hot with rice and dal or rotis.