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 Â 1/2 tsp red chili powder 1/4 tsp turmeric powder salt, to taste 1 tbsp cooking oil
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