Tuesday, May 27, 2008

Okra with Onions and Tomato (Bhindi Sabji)















When I saw Okra in my local supermarket I picked some up without even thinking about it, as previously I have only seen it in Asian markets. Growing up we had Okra at least once or twice a week as a part of lunch or dinner. Okra is so quick and easy to prepare, delicious and apparently has many nutritional benefits. Although I crave it more just for its unique taste and texture!

Okra prepared this way would have been perfect with Rotis or Parathas (Indian flat bread). But, I ate it with rice and left over curry. Yummy!

Ingredients:

About a pound of okra, washed, ends cut and removed and chopped into 1/2 inch pieces
1/2 a tomato chopped fine
1 onion chopped fine (I used a white onion, but red would be even better)
2 cloves garlic chopped fine
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon chili powder
2 teaspoons of chopped chilies (I used jalapeno)
Salt to taste
1 tablespoon olive oil

Method:

Heat oil in pan and toast cumin seeds. Add onions and brown. Add garlic when onions are almost cooked. Next add coriander powder, chili powder, chillies and stir. Then add okra and cook on medium heat stirring for about 3 to 4 minutes. Add tomato and stir. Season with salt and serve warm.

6 comments:

Nazneen said...

Okra is one my faves growing up. Your recipe looks great and looks similar to how I've prepared it in the past. I've tried other variations of this recipe as well with browning first-chopped okra, whole okra browned first. Comes out crispier. I like both types of consistencies.

LisaRene said...

Frozen okra is always available but I don't see fresh very often where I live. My husband grew up in the Southern States where okra was a staple vegetable, often used for thickening stews. I'm certain he would love this recipe, nice and spicy!

Traveling Tummy said...

Thanks Nazneen, I read some where that you should not cook okra for too long in order to retain its nutritional qualities. But I do love okra deep fried as well!

Thanks Lisarene, I have never had okra in a stew, will have to try it that way soon!

Nazneen said...

Yeah totally agree I meant just for a minute or two at the most, high heat quickly browned, long cooking otherwise gets mushy as you said loses nutritional quality! bad all around

Zita said...

Mhmm...another idea,everytime I just use the same recipe again & again, okra tomato stew ;)

Traveling Tummy said...

Nazneen - have to try it whole and not chopped, never tried it that way!

Thanks Zita, hope you will be posting on Okra tomato stew soon so I can see and learn!