BHINDI CURRY

Bhindi Curry

Okra, bhindi or the ladies finger curry is a classic recipe which is liked by every one. Okra forms the part of several signature dishes of many restaurants all over the world. As a child I remember my mother saying eating okra makes your mind sharper and I can do maths better. Whatever may be the reason okra is one of my favorite vegetables. There are a numbers of varieties in preparing the curry. Here I present the simple way of doing it.

INGREDIENTS

• Okra                           1/2 kg
• onion                         1 large
• tomatoes                   1 large
• jeera                          1 Tsp
• mustard seeds            1 Tsp
• salt                             to taste
• red chilly powder       1 tsp
• green chilies              2
• oil                              4 Tsp
• lemon juice               1 tsp

PROCEDURE
Cut the okra into small pieces discarding their ends. Similarly cut the onions and tomatoes also. Heat oil in a pan. Add the jeera and mustard seeds . Once the mustard seeds splutter add the hing and onions. Sauté the onions and the add the tomatoes. Sauté for 2 minutes and add the okra and stir for 1 minute . Now add the lemon juice and stir. Lemon juice removes the sticky nature of okra. Add more of the oil if required. Keep the flame on medium high and keep stirring in between. When the okra pieces are separated from each other add the salt and the green chilies which are slit and deseeded. Stir for another 5 minutes and add the red chilly powder and remove from the flame. This forms the best side dish for any Indian bread or can be had with rice.
TIPS

• Add sour curd instead of lemon juice, if lemons are not available.