Bhindi Sabzi (Sauteed Okra)
An easy-to-make delicious vegan dish that goes well with lentils and rice or rotis.
Ingredients
- 1 ½ lb fresh okra (or 1 lb frozen okra (which, in the interest of time, I prefer))
- ½ large yellow onion (or 1 medium shallot) (sliced fairly thin)
- 1 dry red chili broken in half ((optional / to your taste))
- 1 1 tsp turmeric
- 1 tsp cumin powder
- ¼ tsp chili powder ((optional / to your taste))
- ¾ tsp salt ((or to your taste))
- 2-3 tbsp cooking oil
Instructions
- Wash the bhindi, then spread them on a paper towel to dry.
- Cut the heads off the bhindi and then slice evenly, about ½ inch thick. The knife gets slimy, so keep a paper towel handy to keep wiping the blade. If using a frozen pack, pour it into a colander and toss or shake it a few times to eliminate any ice crystals.
- In a broad (10 inch) skillet heat, 2-3 tablespoons of the oil on medium heat.
- Add the broken red chili, stir for 30 seconds, and then add the sliced onions.
- Sauté the onions for 2 minutes until tender.
- Add turmeric, cumin, and chili powder.
- Stir the spices into the onions, 30-40 seconds.
- Now add the bhindi and spread it out on the pan.
- Cover the pan and let cook on medium-low for 2minutes, then uncover, so the vegetable does not get slimy.
- Stir carefully and occasionally to brown the bhindi on all sides. It is important to do this so that the bhindi remains intact—especially the frozen ones.
- When the moisture evaporates, 10-15 minutes (a little longer for the frozen) turn off the heat, cover with a splatter guard so that no moisture can build up, and make them soggy.
- If the fresh bhindi gets too dry when cooking, then you can cover it.
- Let it rest for about 5 minutes before serving.
Notes
Note: If using a frozen okra package, as I usually do, use a broad pan. Follow as above but do not cover or stir too often. Stir carefully so as not to break up the bhindi.