Ingredients
- ¼ cup (62 ½ ml) oil (plus more for deep frying)
- 1 ½ cups (300 g) fresh okra/lady fingers
- 1 (110 g) medium onion, sliced
- 4 cloves garlic, minced
- 2 (250 g) medium tomatoes. chopped roughly
- 2 whole green chillis
- ⅓ teaspoon nigella seed (kalonji)
- ½ teaspoon turmeric
- salt to taste
- ½ teaspoon red chilli powder or to taste
- 1 teaspoon cumin seeds
- chopped coriander, to garnish
Instructions
- Wash and dry the okra. Cut the okra into small discs, discarding the head and the skinny tail, as shown in the picture below.
- Heat oil in a pan for frying. You can choose to deep fry them or shallow fry them. Once the oil is hot, tip in all the okra discs and fry for about 6-8 minutes, until they begin to crisp up. You'll know the oil is hot enough when you drop one okra disc and it floats to the top .
- In a separate pan, add the oil and once hot, add the sliced onion and garlic. Sauté this on high heat for a few minutes, until translucent and pink. We don't want to brown the onion,
- Add the tomatoes, green chillies and all the spices. Sauté this on high heat for a few minutes.
- Add the fried okra, mix in and turn the heat to low. Allow the okra to simmer on low for 10 minutes.
- Garnish with chopped coriander to finish.
Notes
I always prefer red onions when I cook Bhindi in this style. This is because the colour of red onions stand out far more than their white counterpart. You are free to use any onion you wish.
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