Bhindi Curry/Lady Finger curry

At times we want it that simple, yes! The making of this curry is very simple with chili and coriander being the only spices used. Bhindi, known as okra/ladies’ finger is a nutritious veggie that can be consumed raw, stir fried, deep fried. The geographical origin of okra is disputed, with supporters of West African and South Asian origin. Due to suitable weather condition it is cultivated in tropical and sub tropical regions around the world.

    It is served with roti, chapatti or with rice. This being simplest recipe it can be tried by new bees and a quick fix for weak day meal. This is vegetarian and vegan recipe and is also loved by many non vegetarian friends of mine. 

Ingredients

250 gm Lady Finger

2-3 tbsp oil

1 ½ tsp red chilli powder

2 tsp coriander powder

Pinch of turmeric

1 medium onion, finely chopped

1 small tomato, finely chopped

4 tbsp grated coconut

Salt to taste 

Directions:

Step 1: Wash, wipe and cut lady finger into half inch pieces.

Step 2: Heat 1 tbsp oil in a wok, stir fry lady finger for about 3 minutes in medium heat (to reduce the stickiness)

Step 3: Transfer the wok to a plate. Heat the remaining oil in the same wok, add chopped onion and sauté till translucent. Add fried veggie, salt, sauté and cook covered in medium low heat for 2 to 3 minutes.

Step 4: Add tomato, chili powder, coriander powder, coconut and stir fry for minute or two. Cook covered until tomato is mushy, giving a quick stir in between and turn off.

Note:

As I always say, spices can be adjusted according to your spice level.

Use of turmeric is optional.