Gumbo, Okra, lady's finger, bhindi is a very tasty and nutritional vegetable which is left out of many Indian Kitchens because it becomes sticky and messy while cooking. Here is a small tip which will not stop you from enjoying the taste and benefits of this wonderful vegetable.
Bhindi cannot be cooked like other vegetables; it needs to be treated differently.
Normally we wash the vegetable and chop them and cook them directly, in the process there is some water that gets carried into the cooking when washed.
Bhindi doesn’t like that; it wants to leave the water behind. And the water is what causes the sticky Mucus like substance.
So simple take a clean muslin cloth and wipe out the water from the bhindi and chop it dry into shapes and sizes you want.
Also Bhindi does need water to be cooked, it segregates its own liquids, in which it gets cooked, and you can of course add some cooking oil to facilitate the same.
A simple Example will help:
Bhindi Fry: Serves 2
1. Take 20-25 Medium Sized bhindi's / Lady's Fingers, Tender Okra's are preferred.
Wash them proper, may be a couple of times.
Drain out the water and Wipe the Bhindi's one by one, make sure there is no water left.
Take a dry chopping board and a dry knife.
Chop the Okra's into small pieces of one inch each approximately.
You can throw away the both the tips of the Okra’s.
Caution: Look for worm while chopping, if you find throw it out (that is not part of the recipe).
2. One medium Sized Onion (Red or White Onion, easy available in Indian Markets)
Chop it into small pieces.
3. Take a dry cooking pan or kadai.
4. Once the pan is hot, take a table spoon or two of cooking oil, it will take a few seconds to heat.
5. Add the chopped onions and Okra's and pan fry them on low flame (Not very low though).
6. Continue pan fry a few times until 8-10 minutes, now you can see that onions have gone slightly brown and the Okra has segregated all its liquids.
7. Now add salt for taste.
8. Add Pepper Powder or Chilly Powder (again depends on how hot you like your food)
9 Optional: you can add a medium sized tomato, if you what it to be tangy. Water and chop the tomato into 4-5 pieces and add it to the kadai and cover with a lid for a few minute for the tomato to be cooked. Mix well and pan fry again for a few times.
There you can a non sticky, simple, healthy and tasty Okra Fry. Now you can make your own okra dishes and have fun!
Bhindi cannot be cooked like other vegetables; it needs to be treated differently.
Normally we wash the vegetable and chop them and cook them directly, in the process there is some water that gets carried into the cooking when washed.
Bhindi doesn’t like that; it wants to leave the water behind. And the water is what causes the sticky Mucus like substance.
So simple take a clean muslin cloth and wipe out the water from the bhindi and chop it dry into shapes and sizes you want.
Also Bhindi does need water to be cooked, it segregates its own liquids, in which it gets cooked, and you can of course add some cooking oil to facilitate the same.
A simple Example will help:
Bhindi Fry: Serves 2
1. Take 20-25 Medium Sized bhindi's / Lady's Fingers, Tender Okra's are preferred.
Wash them proper, may be a couple of times.
Drain out the water and Wipe the Bhindi's one by one, make sure there is no water left.
Take a dry chopping board and a dry knife.
Chop the Okra's into small pieces of one inch each approximately.
You can throw away the both the tips of the Okra’s.
Caution: Look for worm while chopping, if you find throw it out (that is not part of the recipe).
2. One medium Sized Onion (Red or White Onion, easy available in Indian Markets)
Chop it into small pieces.
3. Take a dry cooking pan or kadai.
4. Once the pan is hot, take a table spoon or two of cooking oil, it will take a few seconds to heat.
5. Add the chopped onions and Okra's and pan fry them on low flame (Not very low though).
6. Continue pan fry a few times until 8-10 minutes, now you can see that onions have gone slightly brown and the Okra has segregated all its liquids.
7. Now add salt for taste.
8. Add Pepper Powder or Chilly Powder (again depends on how hot you like your food)
9 Optional: you can add a medium sized tomato, if you what it to be tangy. Water and chop the tomato into 4-5 pieces and add it to the kadai and cover with a lid for a few minute for the tomato to be cooked. Mix well and pan fry again for a few times.
There you can a non sticky, simple, healthy and tasty Okra Fry. Now you can make your own okra dishes and have fun!
No comments:
Post a Comment