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Bhindi (Indian okra)

Bhindi is a delicious Indian way to cook okra. This recipe will feed about 6-8 people with hearty appetites.

From Mom’s Kitchen: This is another recipe passed down from my Mom: Sunita Swaroop. She is one of the best cooks I know and I am so happy I have some of her recipes here for me!


About two packets (pound per packet) of fresh okra

12-14 Fenugreek seeds

4-5 cloves of fresh garlic, diced

1 medium red onion, diced

1 dried, red chili pepper, seeded (or with seeds if you like it fiery hot!) broken into three pieces

1 teaspoon of salt, to taste

About 1 tablespoon of vegetable oil, olive oil or a mix of both to cook with.

1/2 teaspoon of mango powder (you can find it at the Asian grocery store)*

*If you can’t find mango powder you can use the same amount of lime juice or fresh mango, diced fine.

How you make it:

1) Wash the okra thoroughly and let it drain in your colander.

2) Remove the crown of the okra (the part with the stem on it)

3) Slice up the okra in small pieces – about 1/8 inch thick.

4) Put a pan on medium heat

5) Once it gets hot put in your oil.

6) Put in your Fenugreek seeds.

7) After a few seconds you will see and hear the seeds start sizzling.

8) When that happens add the onions, garlic and dried chili.

9) Saute it until othe nions and garlic are soft and transparent.

10) Add your okra to the pan.

11) Cook the okra on medium heat. Do not cover the pan. Stir it from time to time.

12) Cook it until it feels softer and the color of the okra gets darker. Keep stirring so all of it cooks evenly.

13) Add  salt. Saute that in for a few minutes and then add the mango powder.

14)  Saute it for a  few more minutes until the spices are evenly distributed. Keep stirring until all the moisture from the okra is cooked off.

15) Serve hot with roti, tortilla or parantha.

— Recipe contributed by Sunita Swaroop


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