recipe #9: bhindi fry (okra)
Technically it’s bhindi roast but Indian aunties would get angry if I changed the name of a staple in Indian home-cooking.
Not a fan of slimy okra? Don’t worry, here’s a simple recipe to get flavorful, crispy okra that’s so good that it might replace savory popcorn in your snack rotation. You can spice the okra however you want to, but the key is slicing, letting it dry out, and then roasting it till crisp.
Serves 4
~ 15 minutes cooking, 5 minutes prep and 30 minutes of waiting
Ingredients
500g of okra, sliced into small rounds (see photo above)
2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp salt
1 tbsp vegetable oil or ghee
1 tsp caraway seeds (optional)
Method
Slice okra and leave out to dry for 20 minutes or up to 2 hours.
Preheat oven to 390F or 200C.
Toss okra in salt, ground spices, and oil.
Roast in preheated oven for 15 minutes, you can take it further if you want it crispy. Okra will shrink significantly, don’t worry.
Serve with white rice or serve on a plate of greek yogurt.
