Momma's Okra: Bhindi Masala
Today’s recipe is beautiful because of its simplicity and ability to transport me back in time. Growing up, I loved the sound of okra (or bhindi as we call it in Hindi) sizzling on the stove and it perhaps was the only vegetable that caught my interest at the time. You can bet that my mother and grandmother fully took advantage of this fact and it certainly helped that it was fairly easy to prepare. The finger-shaped vegetable is rich in fiber as well as Vitamin C & K!
Okra is traditionally served with roti (an Indian flatbread) and most commonly a lentil soup. Neal also loves to roll it up like a burrito and chow down. Enjoy my momma’s okra however you like!
Prep time: 5 minutes
Cook time: 20 minutes
- 1 lb okra
- 1 onion
- 2 Tb oil
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp or to taste red chilli
- 1/4 lemon, squeezed (optional)
- Wash okra under running water and dry with a paper towel.
- Chop okra into small cubes and slice onion thinly. Set aside.
- Heat medium-sized pan to medium heat and add oil.
- Add in okra and sauté for 10 minutes, then, toss in onions, and continue sautéing for 10 more minutes.
- Finish by sprinkling turmeric, salt, and red chilli. Once evenly mixed, turn off heat after 1 minute.
- You can squeeze lemon juice over okra for added freshness!