Bhindi
Bhindi is cooked here as a relatively dry okra dish. Mustard, cumin, and optional hing season the oil before turmeric and cayenne coat the sliced vegetables.
Mustard seeds are popped first, followed by cumin and hing. The sliced okra is then coated in that spice-infused oil before the ground spices are added.
Cook the okra until tender, adding a little water only if the pan becomes too dry. The final dish should remain relatively dry rather than turning into a sauce.
Ingredients
- 1 tablespoon good oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon whole cumin seeds
- 1/8 teaspoon hing, optional
- 4 cups okra, sliced into 1-inch pieces
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt to taste
Method
Warm the oil over medium-high heat in a sturdy frying pan. Cover the mustard seeds as they pop for 30 seconds, then let the cumin and optional hing sizzle for 20 seconds. Coat the okra in the seasoned oil, reduce to medium heat, and add turmeric, cayenne, and salt. Cook for about 10 minutes, until tender. If the pan dries out, use no more than 1/4 cup water to finish cooking. Serves 4.