bindi (aka ladyfingers, okra)

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(click on image for larger view)
bindi I’ve been meaning since March (!) to post about this.

I used to detest this vegetable. Eeewww – too slimy! The only way I could stand to eat it was in chicken gumbo soup (served nice and hot – in a dimly lit room – so that I couldn’t see any slime that might be lurking in the bowl. :lalala:)

And then we went to India and one of our friends made okra for us Indian style: dry fried until it is chewy and a little bit crispy. It’s WONDERFUL. I don’t know why everyone doesn’t prepare okra this way!

Here’s how we cook okra:

sorry, no measurements – just wing it
revised 14 October…

  • vegetable oil (mustard, safflower, sunflower…)
  • whole dried chillies
  • turmeric
  • ginger, minced
  • okra, chopped in thick coins
  • garam masala
  • salt & pepper


  1. Heat oil in a wok.
  2. Add turmeric, ginger and whole dried chilies and cook until the chilies are darkish brown. (a minute or two)
  3. Add ginger and stirfry til golden.
  4. Add turmeric and stirfry briefly.
  5. Add chopped okra and stirfry til almost all of the liquid has evaporated.
  6. Add garam masala (available at Indian grocery stores; you can also make your own) and cook for another three minutes or so.
  7. Add salt and pepper.

Serve bindi in a thali with dahl, rice, another vegetable such as aloo methi, poppadam and lime or mango pickle.

(click on image for larger view)

Remind me to post about how easy it is to reheat and crisp up storebought poppadoms!!
This entry was posted in food & drink, main course, posts with recipes, spicy, vegetables on by .

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