Who does not like Bhindi/Okra/Vendekka? I know it is not the most pleasant texture when cut up and I refuse to use the frozen okra because I believe it is harder to lose the texture without overcooking. On the other hand---fresh Okra, once stir fried absorbs whatever flavor is added to it, and turns into a delightful side dish to be added to a meal of rice or rotis. It used to be my father's favorite and he even grew them in his vegetable garden. Bhindi Subji is a widely prepared dish across all the regions of India. I created a savory treat that combined two of my favorite vegetables and shown below is a delicious plate and a wonderful accompaniment to whole wheat chapathis.
Fresh okra tops and tails cut off and diced into 1/2 inch pieces-1/2 lb
Potato-1, boiled and cut into cubes
Olive Oil-2 Tblspn
Cumin seeds-1 tsp
Onion chopped-1 large
Green chillies chopped-1
Garlic chopped- 1 tsp
Coriander powder-1/2 tsp
Chilli powder-1/4 tspn
Tomatoes-1 large chopped
1. Heat the oil in a wide pan on a medium fire and add cumin seeds until they sizzle.
2. Add onions, green chilli and garlic and fry well until the light brown in color.
3. Add coriander powder and haldi and fry for a minute.
4. Add tomatoes and fry for 5-6 minutes. Then add the Okra and keep covered for 2-3 mins. Mix well and add salt to taste. Add a sprinkle of water if needed to cook the okra.
5. Once the okra looks dry and does not appear to be slimy, add the potatoes and stir fry for 2-3 minutes adding oil if necessary. When it all comes together the subji is done.
6. Serve with rotis/rice.
Salt to taste