A dish made of Okra/Lady's fingers
While "Bhindi" is commonly known as Okra in the US, in India it is more popularly called "lady's fingers." The first thought that comes to my mind as I present this dish is how different the vegetable looks before and after it is cooked This is one recipe where I often feel the picture of the "before" looks far more attractive than the "after"!
What I particularly like about this dish is the tangy flavour we get by adding dry mango powder or " amchur."
This delicious dish is adapted from Master Chef Sanjeev Kapoor.
- Make sure that the lady's fingers used are tender
- Adjust spice levels as per your taste.
Note: Though the original recipe calls for the bhindi to be snipped at the ends, I have chosen to retain them.
- Lady's fingers (Bhindi), 500 gms
- Onions, 4, medium sized
- Red Chilli Powder, 1 tbsp
- Coriander Powder, 2 tbsp
- Cumin Powder, 1 tbsp
- Dry Mango Powder, (Amchur Powder), 2 tbsp
- Turmeric Powder, 1 tsp
- Salt to taste
- Oil, 2 tbsp
Wash the lady's fingers and pat them dry completely. Slit lengthwise and keep aside.
Peel, wash and make thin slices of the onions.
In a bowl, mix well the red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder, and salt
Now stuff the slit lady's fingers individually with this mixture of spices/masala. Keep aside the remaining masala.
Heat oil in a thick-bottomed kadai. Add sliced onions and cook for 1/2 minute. Add stuffed lady’s fingers and mix.
Cook covered on low heat for 5 minutes stirring from time to time.
When the lady's fingers are almost cooked, add the remaining masala and mix well.
Cover and cook till done.
Serve hot garnished with onion rings.