Bhendi bhaji

Bhendi bhaji

Spicy fried okra

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

It is important to buy tender okra, for the mature beans are tough and stringy. Test by bending the tip of the bean — if tender, it will snap, but if it is old it will merely bend and you will not be able to break it.

Ingredients

Quantity Ingredient
500g okra
2 tablespoons ghee or oil
1/2 teaspoon panch phora
1 onion, finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 teaspoon Garam masala
1/2 teaspoon chilli powder, (optional)

Method

  1. Wash the okra, cut off the stems and cut into bite-sized pieces.
  2. Heat the ghee in a frying pan over low heat. Add the panch phora and cook for 1 minute, then add the onion and stir-fry until it starts to turn golden. Add the turmeric, salt, garam masala and chilli powder, if using. Add the okra, stir well, then cover and cook, stirring occasionally, until the okra is tender. Serve with rice or chapatis.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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