Okra Curry (Bindi Bhajee) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds okra | 6 tablespoons mustard or peanut oil | 2 teaspoons mustard seeds |
| 4 tablespoons chopped onion (preferable red ones for flavor and color) | juice of 1 lemon | 1 tablespoon brown sugar |
| 2 tomatoes, finely chopped | 1 tablespoon chopped fresh cilantro leaves | salt to taste |
| SPICES 1 (GROUND) 1/2 teaspoon turmeric | 1 teaspoon cumin | 1 teaspoon coriander |
| 1/2 teaspoon ground red pepper (cayenne) | 1 teaspoon garlic powder | 1-3 teaspoons water |
| SPICES 2: 1 teaspoon ground cassia bark or cinnamon | 1/2 teaspoon green cardamom seeds (not pods) | |
| 1 | Carefully wash the okra, then dry them. Cut off the pointed tip and the stalk and discard. |
| 2 | Mix spices 1 into a paste with a little water. |
| 3 | Heat the oil in a karahi or wok. Stir-fry the mustard seeds until they pop, about 1 minute, then add the spice paste and fry for 2 minutes, then the onion for 3 minutes. |
| 4 | Meanwhile, chop the okra into 1-inch pieces, add them to the karahi, and gently toss for 5 minutes. |
| 5 | Add the lemon juice, sugar, tomato, spices 2, and fresh cilantro. |
| 6 | Stir-fry carefully for 5 more minutes. If the okra were tender to start with, they are now cooked perfectly. Add salt to taste. |
| 7 | Serve at once. Do not store or freeze this dish-it will become sappy and mushy. |