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Fried Bhinda(Okra)

Sukaina Nasser Mamado
It can be served as a side dish in accompaniment with steamed rice and dal or with chapati as a form of sabzi.
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Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Vegetable Dishes
Cuisine Indian
Servings 2

Ingredients
  

  • 1/2 kilogram(kg) medium to small okra
  • 2 medium sized onions
  • 4 Tablespoons(tbsp) oil
  • 3/4 Teaspoons(tsp) salt(or to taste)
  • 1/2 Teaspoons(tsp) garlic paste
  • 1/2 Teaspoons(tsp) red chilli powder
  • 1,1/2 Teaspoons(tsp) tomato puree
  • 1/4 Teaspoons(tsp) turmeric
  • 1 Tablespoons(tbsp) coriander /cumin powder
  • lemon juice to taste

Instructions
 

  • Wipe okra with a damp cloth (never wash them)
  • Top and tail the okra and cut lengthwise into 2
  • In a frying pan, heat oil and fry onions until soft; then add the okra and stir-fry on low - medium heat for half an hour
  • The onions and okra will turn a nice golden brown
  • Add more oil if required
  • Add the garlic, tomato puree, salt, coriander/cumin powder, chilli powder and lemon juice into the okra mixture and stir gently
  • The curry is ready when the oil starts to ooze out and the texture looks like dry pickle
  • Serve with rotlis or rotla
Keyword bhinda, fried