Jhatpat Bhindi (traditional Indian okra dish)

September 13, 2006

Jhatpat Bhindi (traditional Indian okra dish)

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-base pan and fry the green chiles and ginger briefly until the ginger turns brown. Add the onion slices and sauté on medium heat for about 3 minutes or until the onions are translucent (do not brown). Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat until it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or until the okra is tender and well cooked. Remove cover, and sauté briefly and gently until the okra is well fried and starts sticking to the bottom of the pan.

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