If you’re nonetheless sitting on the fence about okra, or downright hate it, this is a recipe that can make you fall in love. This Indian type sauteed okra, or Bhindi ki Sabzi, is so simple as sauteing onions and okra (women’ fingers) in oil with a number of easy spices, however it’s amazingly scrumptious. This straightforward vegetable facet dish additionally cooks up shortly and is assured to be slime-free.
Okra is a beloved vegetable in India, the place it’s referred to as bhindi or bhendi or vendakka. Additionally it is a diet star, with good portions of antioxidants and protein and a capability to battle coronary heart illness and most cancers. However right here, in the USA, most individuals I meet have both by no means dared to eat it or are on the fence about it.
An enormous cause for that indifference or downright abhorrence is that infamous slime okra produces the minute you warmth it. The slimy threads, or mucilage, are made up of soluble fiber and are nice for thickening stews like a gumbo or this African peanut stew, however they do not have a nice mouthfeel. That is why cooks usually go to nice lengths to take away or masks it, from soaking okra in one thing acidic, like vinegar, to deep frying it.
However this straightforward Indian technique of sauteing okra I’ve for you right now will provide you with the identical, slime-free end result and can produce a facet dish so scrumptious, you can be in love.
Why you will love this okra recipe
- It is filled with taste. The onions and okra sauteed along with spices turn out to be amazingly scrumptious and barely crispy. It’s the excellent vegetable facet with dal and rice.
- It wants just some substances. This isn’t a kind of Indian recipes that can want a protracted procuring listing. Mustard seeds, onions, dry pink chili peppers (or chili flakes) and onions are all you might want to create wonderful taste.
- It’s straightforward to make. Simply comply with the recipe and approach right here for cooking the okra and you’re going to get nice outcomes.
- It’s everybody pleasant. I do not know the way adventurous your children are, however I can guarantee you that just about each Indian child loves okra cooked like this. Jay does and it was my favourite vegetable rising up.
Ideas for making yummy okra sabzi
- Choose tender okra pods on the market. Purchase pods which are slim and inexperienced and haven’t any seen spots or blemishes. A straightforward approach to inform if they’re tender is to bend the skinny tail finish along with your thumb. If it snaps off crisply, it is recent. If it would not snap and feels rubbery, the okra pod is hard and can be fibrous whenever you prepare dinner it–not a very good factor.
- Wash the okra pods after which dry them completely earlier than you start to chop them. You do not have to get each final drop of water out however be sure that there is no seen moisture as greatest as you possibly can see. You are able to do this by dabbing at them with a kitchen towel.
- Trim the okra pods by eradicating the thick and hard stem ends. Then reduce them into skinny rounds, about ¼th of an inch thick. You can also make them thinner or thicker however this thickness cooks the okra shortly and tastes greatest.
- Use sufficient oil. I exploit two tablespoons of oil for ¾ths of a pound of okra. You want this to verify the okra would not begin sticking to the pan and likewise to verify it fries up crisp and slime-free.
- Do not add water to hurry up cooking. Be affected person because the okra cooks up–it will not take lengthy and in case you chosen tender pods the okra can be tender in not more than 5 to 10 minutes. Don’t add water as a result of water + okra = slime.
Elements and substitutions
- ¾ pound okra pods. See ideas above for methods to choose okra pods on the market.
- 2 tablespoons vegetable oil. Use avocado oil or any vegetable oil generally utilized in Indian cooking, together with peanut oil, coconut oil and sunflower oil. Don’t use olive oil please.
- 1 teaspoon black mustard seeds (rai/mohri/kadugu): That is key for flavoring the oil.
- 2 sprigs curry leaves. I like including tons of curry leaves to the okra sabzi for the nice taste. You should use one sprig or as much as three. If you cannot discover curry leaves, use 2 tablespoons of cilantro (coriander leaves).
- 2 dry pink chili peppers. Use Kashmiri pink chili peppers or Byadgi chili peppers. If you cannot discover both, use a domestically obtainable dry pepper, like arbol. Arbol may be spicy, so use much less when you’ve got low tolerance for warmth, and take away the seeds. You can too use 1 / 4 to a half teaspoon of pink pepper flakes.
- 1 medium onion
- Salt to style.
Non-compulsory substances
- ¼ teaspoon asafetida (hing/perungayam). If in case you have asafetida, use it on this recipe. It provides a stunning taste.
- 5-6 dried kokum. Kokum is a fruit that grows in India’s western ghats or valleys. It has a mouth-puckering, tart taste and it’s nice in okra sabzi. Add the dried kokum with out chopping to the sabzi and you may both fish it out or eat it–it’s scrumptious. The acidity additionally helps reduce the slime (though you do not want it for that cause as this technique of sauteing will provide you with slimeless okra)
make Indian sauteed okra
- Warmth the oil in a wok or a large skillet. Add to it the mustard seeds and look forward to them to sputter and crackle.
- Add the asafetida, if utilizing, adopted by the pink chili peppers and curry leaves. Saute shortly for about 30 seconds.
Contemporary okra pods from my vegetable backyard.
- Add the onions with about half a teaspoon salt and saute them for a few minutes till translucent however not brown.
- Add the chopped okra to the wok and blend it in. Saute it for a few minutes over medium warmth. You’ll instantly see the okra launch slimy threads, however do not panic. It is going to do this at first.
- Subsequent cowl the wok with a decent lid and switch the warmth to low. Let the okra prepare dinner till tender, stirring a number of instances in between.
- As quickly because the okra is tender, however not mushy, take away the lid and proceed to stir-fry the okra over medium warmth. You will note the sliminess disappear and the okra on the backside will get golden-brown spots. Stir the okra, giving all of the items an opportunity to bask within the wonderful warmth. Watch out as you progress the okra round within the pan as you do not wish to mash them (keep in mind they’re already tender!)
- Add extra salt if wanted and switch off the warmth.
serve the sauteed okra
Steadily requested questions
This technique works greatest with recent okra. But when frozen okra is all you could find you possibly can nonetheless use this technique. The okra can be slimier to start with and sure will not crisp up as properly, however needs to be completely tasty.
You may refrigerate the sabzi for as much as 4 days. For longer storage freeze in an hermetic container for as much as three months. Thaw and reheat earlier than serving.
Okra and tomatoes are a pleasant pairing. If you wish to add tomatoes to this recipe, achieve this after the okra has cooked and crisped and simply earlier than you flip off the warmth. Give the tomatoes not more than a minute over the warmth so they maintain their form and juiciness.
Sauteed Okra | Bhindi ki Sabzi (no slime)
This Indian type sauteed okra, or Bhindi ki Sabzi, is so simple as sauteing onions and okra (women’ fingers) in oil with a number of easy spices, however it’s amazingly scrumptious. This straightforward vegetable facet dish additionally cooks up shortly and is assured to be slime-free.
Print Recipe
Pin Recipe
Evaluate Recipe
Servings: 4 servings
Energy: 107kcal
Stop your display from going darkish
Directions
-
Warmth the oil in a wok or a large skillet. Add to it the mustard seeds and look forward to them to sputter and crackle.
-
Add the asafetida, if utilizing, adopted by the pink chili peppers and curry leaves. Saute shortly for about 30 seconds.
-
Add the onions with about half a teaspoon salt and saute them for a few minutes till translucent however not brown.
-
Add the chopped okra to the wok and blend it in. Saute it for a few minutes over medium warmth. You’ll instantly see the okra launch slimy threads, however do not panic. It is going to do this at first.
-
Subsequent cowl the wok with a decent lid and switch the warmth to low. Let the okra prepare dinner till tender, stirring a number of instances in between.
-
As quickly because the okra is tender, however not mushy, take away the lid and proceed to stir-fry the okra over medium warmth. You will note the sliminess disappear and the okra on the backside will get golden-brown spots. Stir the okra, giving all of the items an opportunity to bask within the wonderful warmth. Watch out as you progress the okra round within the pan as you do not wish to mash them (keep in mind they’re already tender!)
-
Add extra salt if wanted and switch off the warmth.
Recipe notes
- This technique works greatest with recent okra. But when frozen okra is all you could find you possibly can nonetheless use this technique. The okra can be slimier to start with and sure will not crisp up as properly, however needs to be completely tasty.
- You may refrigerate the sabzi for as much as 4 days. For longer storage freeze in an hermetic container for as much as three months. Thaw and reheat earlier than serving.
Vitamin
Energy: 107kcal | Carbohydrates: 10g | Protein: 2g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 1mg
