Malu’s Bhindi

Malu’s Bhindi is a quick okra preparation seasoned with mustard seeds, cumin seeds, hing, turmeric, cayenne, and salt. The recipe is cooked entirely in one frying pan.

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.

The okra cooks over medium heat until softened. The source allows a small amount of water if needed, but the basic preparation is relatively dry rather than saucy.

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

Heat the oil in a heavy-bottomed or non-stick frying pan over medium-high heat. Add the mustard seeds, cover, and let them pop for 30 seconds. Add the cumin seeds and optional hing and let them sizzle for 20 seconds. Add the okra and mix well. Reduce the heat to medium, add the turmeric, cayenne, and salt, and cook for about 10 minutes until the okra is tender. If the pan becomes too dry, add up to 1/4 cup water. Makes 4 servings.