Bhindi or okra is Milee’s favorite vegetable. She can have them for lunch and dinner, and maybe even for breakfast. I haven’t tried that though.
Okra is popular for its high fiber, vitamin C, and folate content. It is also known for being high in antioxidants and is also a good source of calcium and potassium. So, hey! If u haven’t included these green beauties in your diet, now is the time to start.
There are millions of ways to make these long lady fingers! I have listed one of my yummiest recipes here. Its simple and so flavorful. “Lasun” is garlic in hindi. Heat of garlic perfectly complements the cool okra. I never have leftovers for this one.
- ¼ kg ladies finger, bhindi or okra, washed, with the top and tail cut
- 1 big onion, chopped
- 5-6 cloves of garlic, minced
- 1 tiny tomato, chopped
- 1 green chili, slit lengthwise
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder, or according to your taste
- ½ tsp dry mango powder
- salt to taste
- 1 tbsp oil
- ¼ tsp cumin seeds
Mix all the dry powders, salt, turmeric, red chili, coriander and dry mango. Using the tip of a sharp knife, slide through each okra, taking care not to slice it into half. Just enough gap to fill the masalas into it. Once all the okras are ready, fill in a little bit of masalas in each okra and cut each into 2 or 3 cylindrical like shapes.
In a kadai, heat oil, add cumin seeds when hot. Then add minced garlic, onions and green chili. Saute till pink. Now add the stuffed okra, along with a chopped tiny tomato. Cook till it is done. Serve hot with soft phulkas.