Known as bhindi, okra is a common vegetable in Indian cuisine. For this traditional Punjabi dish, the okra is quickly pan-fried to retain its colour and crunch then tossed in a mild spice mix that doesn’t overpower the ingredient. It is typically served with rice and with or without dhal.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground amchur (see Note)
- 1 tsp ground garam masala
- ½ tsp dried chilli flakes
- 80 ml (⅓ cup) vegetable oil
- 1 onion, thinly sliced
- 400 g okra, trimmed, cut into 1 cm pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a mortar and pestle, coarsely crush cumin and coriander seeds.
Heat a large frying pan over low heat. Cook all the spices, stirring, for 30 seconds or until fragrant. Transfer to a large bowl.
Heat oil in the same pan over high heat. Cook onion for 4 minutes or until light golden. Add okra and cook, stirring, for 3 minutes or until it starts to soften. Add to spice mixture and toss to coat. Season with salt and serve.
• Ground amchur (ground dried green mango) is available from Indian food shops. Substitute the juice of 1 lemon for 1 tsp amchur.
Photography by Janyon.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.