[jyotirmoy]

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1 kg bhindi (lady fingers)
salt to taste
1 tsp (5 g) chilli powder
1 tsp (5 g) garam masala powder
1/2 tsp (2 g) dry mango (amchur) powder
1/2 tsp (2 g) chaat masala
3 tbs (45 g) gramflour
oil for frying
1 1/2 tsp (7 g) ginger, julienned (optional)
2 green chillies, slit (optional)

Snip off both ends of each bhindi, slice lengthwise into four slices.

 Spread all sliced bhindis in a flat dish and sprinkle salt, chilli powder, garam masala powder, amchur powder and chaat masala over them. Mix well to coat the bhindi slices evenly. Sprinkle gramflour over the bhindi and mix lightly till evenly coated, preferably without adding any water. Divide the bhindi into two portions.

 Heat oil in a kadai till it is smoking Fry one portion of the coated bhindi slices, separating each lightly with a fork. Do not allow slices to stick to each other. 

 Remove from oil when both sides are crisp and brown in colour. Similarly fry the other portion. Remove to a serving platter and serve hot. Can be garnished with julienned ginger and slit green chillies.

[kavindra]

This is a wonderful recipe. I love bhindi/okra (but hate the term lady's finger) and already had one or two ways of cooking them, but my wife was bored with them (as I've indulged in them a bit too often).

Tried this one, and loved the results. I did find it difficult to not end up having the masala roll off the okra in the frying pan - but the results are fantastic. It is a bit heavy - as the oil being soaked up by the masala needs to be replenished for frying the next batch. All the same, results are wonderful and in fact, I have hard time getting a fair share...

Thanks a lot for this recipe! Also, your love for food comes through in your columns and I really appreciate it.

If I may, I'd like to request Jyoti da for more vegetarian recipes!

[brigit]

Oh! this sounds good, I'm looking forward to trying it for my husband. I fed up of cooking Bindi his family way, its his fav.
Thanks

[jyotirmoy]

Dear Kavindra I am happy you enjoyed it. The scrapings from the pot is yummmy too. Always wash the "Okra"s whole & dry with a cloth before slicing. You can dust them with Besan before frying.
Good vegetarian cooking in my opinion is very difficult, the measurements should be accurate, subtle falvouring & all that plus discipline. A very hard work. As a nature I stay away from difficult & hard things & discipline??? But I will try. I wrote about Masoor Dal yesterday.

[kavindra]

jyotirmoy, on Jul 28 2006, 06:09 AM, said:

Dear Kavindra I am happy you enjoyed it. The scrapings from the pot is yummmy too. Always wash the "Okra"s whole & dry with a cloth before slicing. You can dust them with Besan before frying.
Good vegetarian cooking in my opinion is very difficult, the measurements should be accurate, subtle falvouring & all that plus discipline. A very hard work. As a nature I stay away from difficult & hard things & discipline??? But I will try. I wrote about Masoor Dal yesterday.

Jyoti Da - Thank you so much. I do indeed dry the okra before slicing or even stemming it. The recipe is perfect!

I will indeed try the Masoor Dal recipe soon.  It is the red lentils, right? I've been away from India for too long...
Anyway, my usual way of making it is indeed quite similar to what you describe. In the end, I add tarka using panch pooran mix (i.e., a mix of whole cumin, fennel, fenugreek, mustard and extra black onion seeds as they are my favorite) and, of course, red pepper.

To me, the whole Indian cooking seems to have been designed to take a lot of time and hardwork. Seems like the founding mothers of the Indian kitchen assumed a good measure of domestic help!

As for myself, I learned it late, without any instructions and rather slowly. After 10-15 years of throwing things together in a random sequence and eating too often in restaurants around the world,  I am now developing an interest in my own cooking - experimenting, attempting to design new combinations, and growing increasingly interested in improving my repertoire. Hence my request!

Thanks again...

Edited by kavindra, 29 July 2006 - 01:03 AM.