Watch our recipe video to learn how to make Bhindi!
Bhindi (okra or lady's finger) is a summer vegetable that is quite popular in Indian cuisine. I’ve simplified this recipe by cooking it in the oven. It turns out great this way and requires less attention.
It is important to cook okra without water. Cooking it with moisture causes the okra to release a sticky substance that can make your dish unappetizing. Varieties of okra from India tend to be less sticky and taste better but any variety will do. Choose thin long green okra pods that are not bruised and do not show signs of maturity. Young tender pods cook easily and taste better. Mature pods can be tough and woody.
- 5 cups okra, chopped (500 g)
- 2 cups onion (about 3 medium)
- 2 tbsp oil of choice
- 1/2 tsp salt (or to taste)
- 1 tbsp Jaswant’s Kitchen Tadka Masala
- 2 hot green chillies, chopped finely (optional or to taste)
Wash, drain and dry the okra completely by immediately drying each piece with a kitchen towel or paper towel.
Remove the stem end and cut into 1/2 inch rounds.
Chop onions to be about the same size as the okra rounds.
Preheat oven to 350°F degrees (convection if possible).
In a bowl, toss together all ingredients and mix well.
Add mixed ingredients in a single layer to a shallow baking dish or baking pan.
Bake in the oven and stir occasionally. Depending on whether you are using the convection setting or not and the strength of your oven, cooking times will vary.
Okra is cooked when it is soft but not mushy. This makes a great side and tastes delicious with chapatti or naan.
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