--- title: "Sweet and Sour Okra" description: "Kutchhi bhindi - a wonderful way to cook okra, best with young tender pods." url: "https://briansunter.com/recipes/sweet-and-sour-okra" --- # 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. Note If your okra takes longer to cook, you might need to add just a little more water. 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 rating: 4.5 --- == 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. ```