Indian style okra is a delicious vegan dish.
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OKRA (Bhindi) SABZI

Author: Sherry Malik Cuisine: Courses: , , Recipe Keys: V Vegan Vegetarian
Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Best Season: Suitable throughout the year

Description

Also known as ladies fingers, this is such a versatile vegetable and eaten by so many different cultures across the world. It has a sweet grassy flavour and depending on how you cook it, it can be crispy, juicy or creamy. 
 
A lot of people don’t like the slimy stickiness that it releases - if you are using it in stews then great because it will help to thicken it. However I love okra pan fried on high heat to minimise the  stickiness. I find it best when its tender, with still a little bite in it. 
It doesn't need a lot of spice either - cumin seeds and onions plus a little seasoning brings out the flavour beautifully.
 
Okra made like this makes a great filling for an Indian style wrap with rotis and a little yoghurt dip on the side. 
Now where are my hot rotis?!
 
Options: If you want to add pan fried paneer pieces, that works well as a combination , as do boiled and fried potato pieces.
 
If you are serving an all singing and dancing Indian meal, this makes a great side dish with any fish or meat dish.  
 
The perfect vegan meal ? Have it with a dal of your choice, some pickle and hot rotis. SO perfect! 

Ingredients

Instructions

  1. Wipe dry the topped and tailed okra. With a clean dry knife, cut the okra into 1 cm pieces, cut on a slant or straight across- however you prefer. Wipe the knife if it gets sticky in between. 

     

  2. Heat the oil in a wok or large frying pan. 

    Add the cumin seeds when hot, so they crackle. Quickly add the onions and fry on medium heat till the edges are browning. 

    Now add the spices - the turmeric, ground coriander and cumin, dried mango powder, salt and chilli powder to taste. 

    Stir and then add the okra.  Turn up the heat and mix thoroughly, then stir fry the okra for a few minutes. 

    Turn the heat down to medium,  cover for a minute or two, no longer,  to let it soften. 

    Mix and stir fry again  for a minute or so.

    Repeat the last two steps if the okra isn't tender enough, - it should however keep its bite. 

  3. Serve with hot rotis and dal of your choice or simply fill a hot roti or flatbread with it and dip in yohgurt seasoned with paprika, salt pepper and roasted, ground cumin. Mmmm....so delicious! 

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