There are some foods that are highlighted in the mainstream all the time (like tikka masala) and some foods that feel like a secret from the rest of the world. Okra might be my favorite vegetable. This bhindi (okra) bhujia is one of the most simple and delicious ways to prepare this lovely vegetable!
What is Okra?
For starters, okra is the one vegetable that everyone in my family adores in any form, but cauliflower would be a close second. Okra is most commonly found in West African and South Asian dishes. You may have heard of its use in gumbo in the southern United States, which likely came from West Africa. It’s known to have a sweet flavor that some people associate with eggplant or green beans.
Pictured here are my mom’s hands around the bhindi (okra) bhujia she taught me to make. When I went grocery shopping with her back in the day, I watched her pick up each okra individually, examine it, and either put it in a bag or toss it back. I can’t tell you how many times I watched, trying to figure out what made her put one in the bag vs what made her put one away. When I went grocery shopping with my dad, both of us examined the okra, trying to get it right. I asked her about it the other day and she said you just want to pick the tender ones. I guess I’ll learn when I start buying my own okra. But for now, here is some simple bhindi bhujia paired with roti.
The Rundown
This okra is made the same way you would stir fry any vegetable. First some oil, then some spices, and finally, the okra. Cook it until it’s done, which should take no longer than 10 minutes once you add the okra.
Unfortunately, I don’t have the knowledge or experience to offer substitute options for the ingredients I use here, but no matter what ingredients you use, the cooking method should be the same.
Bhujia is just another word for stir fry in this case, so here is one trick to keep in mind: the lemon juice is what prevents the okra from maintaining its generally slimy texture. I personally love slimy okra too, but for bhujia, we like keeping things on the drier side.
Bhindi (Okra) Bhujia
Ingredients
- 1 pound okra (~ 3 cups of cut okra)
- 2 tbsp avocado oil sub any neutral oil
- 1 tsp mustard seeds
- pinch of asofetida (hing)
- 2 whole red chilis
- 1 tsp lemon juice
- ¼ tsp turmeric
- salt to taste
Instructions
- Heat oil on medium heat. Add mustard seeds and asofetida. Cut red chilis in half and add to the pan when mustard seeds start crackling.
- Add okra to the pan and stir fry it for 1 minute before adding lemon juice. Then cook for 3-4 minutes before adding turmeric and salt to taste.
- Then let the okra cook until is done, which should take about 5-7 minutes.
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