Written by Meena Agarwal on February 27th, 2006 |
While I do try and bring as many different flavours and tastes to our table at, sometimes a traditional dal-roti-sabzi meal is all we desire. While I can the veggies I actually enjoy eating on my fingers, I make up for the minimal mumber with the oh so many different variations I use to cook them.
There is always a way of cooking any veggie you don’t enjoy so much in a way that will keep you asking for more. Okra, or lady-finger as it is known in India, is one such veggie. Known as the queen of veggies, with its elegantly shaped form and crown-like head, it does require some special care while cooking.
While I don’t usually pounce on a stack of them to pick the best ones at the store, I do sometimes, however, look forward to one of the simplest and tastiest side dishes I know to make. And while I do bring a batch home every other week (hubby dear totally loves it, you see!), this is one of the few ways I relish it. A simple three-step process of chop-fry-serve makes this dish a definite keeper and especially good for a large crowd!!
Bhindi Pyaaz (Okra with Onions)
10-15 whole fresh okra, washed and dried thoroughly dried with a cloth 1 medium-sized red onion, sliced 1 tsp cumin seeds 1/2 tsp red chili powder 1/4 tsp turmeric powder salt, to taste 1 tbsp cooking oil
- Make sure the okra is thoroughly dried on the outside. Discard ends and cut into half centimeter thick pieces.
- In a no-stick pan, heat oil and add cumin seeds.
- Once they start to sizzle, add in okra pieces and saute for a minute or two. Cover the pan and allow it to cook for 10-15 minutes on a medium-low heat.
- Once the okra starts to cook and lose its sticky texture, add in onions and spices and stir well to mix in spices evenly.
- Cover cook for another 7-10 minutes till onions tenderize and start to brown on the edges.
- Serve warm with Dal and fresh rotis.