Pindiya known as Okra, Lady Finger or Bhindi. This plant is cultivated in tropical, subtropical and warm temperate regions around the world and originated from Ethiopia. Did you know that the seeds of Okra were toasted and ground and used as a coffee substitute - now that is something I did not know. Okra is simple to cook and can be a main or side dish. When you handle this vegetable just make sure your hands are dry and the dish you are using is dry too. Any contact with liquid during preparation will make the texture of Okra go slimy. Don’t let this put you off the dish as once cooked it is delicious.
Suitable for: Gluten free
Prep: 20 mins, Cooks In: 20 mins
Serves: 4-6 people
Ingredients:
2 onions peeled and sliced
2 garlic cloves peeled
2 green chillies
1 inch fresh ginger peeled
200g Okra
3 to 4 tbsp oil
300g chopped tomatoes (can use tinned)
¾ tsp salt for taste
¾ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
½ tsp whole cumin
½ tsp mustard seeds
¼ tsp cayenne pepper (optional)
Method:
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Prepare the Okra by snipping both ends top and bottom and cutting them to about an inch and leave to one side together with one thinly sliced onion in a separate bowl
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Heat one tablespoon of oil in saucepan, add one chopped onion and fry until light brown/golden
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Blend tomatoes, chillies, garlic, ginger and the brown onions
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Heat rest of oil in the Wok, add cumin seeds and mustards seeds which should pop and sizzle, switch off heat
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Rinse Okra and fry these in the Wok for 2 minutes ensuring the heat is a little high stirring continuously then add the sliced onions
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Let the onions sweat for about a minute then add the blended curry paste
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Add salt, turmeric, cayenne pepper (optional), coriander and cumin powder and stir
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Reduce the heat to low and cover with lid and leave to cook for 10 minutes
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Once cooked can be served with roti (chapatti) or naan bread
(Please note chillies strength vary so use them sparingly)
