Okra is also known as: ladies' fingers, bhindi, hamia, ochro, gumbo, is an edible green seed pod grown in West Africa, Ethiopia, and South Asia. This Indian dish has lots of flavor!
A. Cook brown or white basmati rice.
B. okra:
भिंडी (Hindi)
/bhiṇḍī/
Makes 4 cups (950 ml)
A. Cook brown or white basmati rice.
B. okra:
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) each: cumin seeds, turmeric powder, red chile powder or cayenne, and garam masala
1 organic yellow or red onion, roughly chopped
1 ginger root, grated or minced
3 garlic cloves, minced or grated
2 pounds (910 g) okra, washed, dried, trimmed, cut into pieces
1-2 Thai, serrano, or cayenne chiles, stems removed and chopped
½ tsp. (2,5 ml) mango powder (amchur आमचूर /Āmacūra/)
1 Tbs. (15 ml) chopped cilantro or parsley for garnish
1. In a skillet, heat the oil over medium-high heat.
2. Add the cumin and turmeric. Cook about 30 seconds.
3. Add the onions for 2-3 minutes.
4. Add the ginger and garlic for a minute. Stir.
5. Add the okra and cook 2 minutes.
6. Add the chiles, mango powder, red chile powder, and garam masala. Cook about 2 minutes. Stir.
7. Reduce the heat to low and cover the pan. Cook 7 more minutes. Stir.
8. Turn off the heat. Keep covered and let it sit 3-5 minutes for the flavors to be absorbed.
9. Garnish with cilantro/parsley. Serve with rice or naan bread.
1 Tbs. (15 ml) chopped cilantro or parsley for garnish
1. In a skillet, heat the oil over medium-high heat.
2. Add the cumin and turmeric. Cook about 30 seconds.
3. Add the onions for 2-3 minutes.
4. Add the ginger and garlic for a minute. Stir.
5. Add the okra and cook 2 minutes.
6. Add the chiles, mango powder, red chile powder, and garam masala. Cook about 2 minutes. Stir.
7. Reduce the heat to low and cover the pan. Cook 7 more minutes. Stir.
8. Turn off the heat. Keep covered and let it sit 3-5 minutes for the flavors to be absorbed.
9. Garnish with cilantro/parsley. Serve with rice or naan bread.
