Edit with recipe: Original post below, if you want to get creative.
- One packet frozen okra (bhindi/ladyfinger) (I like the ones from the Indian store better, just fyi)
- 1/4 cup besan (kadalai maavu/gram flour)
- 1 tbsp cumin (jeera)
- 1-2 tsp garam masala or Kitchen King
- 1 tbsp oil
- Rinse the okra quickly under warm water. Do not thaw.
- Heat the oil. Add the jeera and masala.
- When it sputters, add the bhindi. Stir well.
- Cook uncovered for about 7-10 minutes on medium heat, stirring frequently.
- Add the besan, a little at a time. Keep stirring. (Add a little besan, stir. Add a little besan, stir. And so on).
- Stir well and cover with a tight-fitting lid for 1-2 minutes.
- Uncover and stir again. Taste bhindi to see if it is cooked. If not, cover for another 1-2 minutes. Repeat until it is cooked.
- Eat with rice or roti.
This bhindi will not be crispy, but the besan absorbs the glueyness and makes it quite delicious!
Option Two: Major prep, but likely more crispy.
The disclaimer is that I haven’t tried this yet, but my aunt says it works, and I trust her Here’s a combination of bhindi advice from my aunt and my mum.
You know how bhindi (okra/lady finger, and hereafter simply bhindi)…anyway, how bhindi is all sticky and gooey and generally unappetizing? One way to counter that is to deep-fry it, but really. I try not to deep-fry, even though it makes everything taste incredible.
If you buy the frozen chopped bhindi, here’s an interesting way to dry it out. Preheat your oven to 250 F. Thaw the bhindi and wipe it with a paper towel. Or four. Spray a pan with some Pam or suchlike (cooking oil spray), put the bhindi in it, spread it around evenly, spray it again, and bake for 10-15 minutes.
Then cook as you please.
If you’re lazy or in a hurry or just need to cook it quick…
You need to use lots (and I mean lots) of oil. Put oil in a pan, add cumin seeds, cayenne pepper, turmeric, and thinly sliced onion. Cook till onions go limp, basically. Add the okra (ladyfinger/bhindi). Stir well. Cook uncovered until done. You may need to keep adding oil, a little bit at a time, if it sticks. I think if you keep cooking it it might get less sticky. Don’t add salt until you’re ready to serve.