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Brian Sunter

Sweet and Sour Okra

Kutchhi bhindi - a wonderful way to cook okra, best with young tender pods.

11 min 4 servings
side okra indian vegetarian
Scale
Units

Ingredients

  • 400 g okra
  • 7 garlic cloves
  • — dried red chilli
  • 7 tbsp water
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 0.50 tsp ground turmeric
  • 4 tbsp vegetable oil
  • 23 cm frying pan
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp sugar
  • 4 tsp lemon juice

Equipment

  • blender

Instructions

Prep the Okra

1

Rinse the 400 g okra (fresh, tender pods) and pat dry. Trim the pods by cutting off both ends. The top end is usually trimmed with a paring knife to leave a cone-shaped head. A tiny piece of the bottom is just snipped off. Cut the okra into 2 cm lengths.

Make the Spice Paste

2

Put the 7 garlic cloves (peeled) and dried red chilli into a blender with 3 tbsp water . Blend until you have a smooth paste. Empty the paste into a small bowl. Add the 2 tsp ground cumin , 1 tsp ground coriander , and 0.50 tsp ground turmeric . Mix.

Cook

3

Heat the 4 tbsp vegetable oil in a 23 cm frying pan or saute pan over a medium flame. When hot, put in the 1 tsp cumin seeds . As soon as the cumin seeds begin to sizzle, reduce the heat a bit and pour in the spice mixture from the small bowl. Stir and fry for about 1 minute .

4

Now put in the okra, 1 tsp salt , 1 tsp sugar , 4 tsp lemon juice , and the remaining 4 tbsp water . Stir to mix and bring to a gentle simmer. Cover tightly and cook over a low heat for 10 minutes or until the okra is tender.

View Cooklang Source
recipe.cook 
---
title: Sweet and Sour Okra
description: "Kutchhi bhindi - a wonderful way to cook okra, best with young tender pods."
servings: 4
time: 30 minutes
tags: [okra, indian, vegetarian, side]
cuisine: Indian
difficulty: easy
---

== Prep the Okra ==

Rinse the @okra{400%g} (fresh, tender pods) and pat dry. Trim the pods by cutting off both ends. The top end is usually trimmed with a paring knife to leave a cone-shaped head. A tiny piece of the bottom is just snipped off. Cut the okra into 2cm lengths.

== Make the Spice Paste ==

Put the @garlic cloves{7} (peeled) and @dried red chilli{1} into a #blender{} with @water{3%tbsp}. Blend until you have a smooth paste. Empty the paste into a small bowl. Add the @ground cumin{2%tsp}, @ground coriander{1%tsp}, and @ground turmeric{0.5%tsp}. Mix.

== Cook ==

Heat the @vegetable oil{4%tbsp} in a @frying pan{23%cm} or saute pan over a medium flame. When hot, put in the @cumin seeds{1%tsp}. As soon as the cumin seeds begin to sizzle, reduce the heat a bit and pour in the spice mixture from the small bowl. Stir and fry for about ~{1%minute}.

Now put in the okra, @salt{1%tsp}, @sugar{1%tsp}, @lemon juice{4%tsp}, and the remaining @water{4%tbsp}. Stir to mix and bring to a gentle simmer. Cover tightly and cook over a low heat for ~{10%minutes} or until the okra is tender.

> If your okra takes longer to cook, you might need to add just a little more water.