September 13, 2006
Quick Okra (Jhatpat Bhindi)
2 tablespoons oil
4 green chiles, sliced
1 tablespoon ginger, finely chopped
4 medium onions, finely sliced
½ teaspoon turmeric powder
1/2 pound okra washed, pat dried and sliced into fine strips lengthwise or cut into rings. It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.