This stir fried crunchy outside, soft inside bhindi is prepared for Gujarati Thali meal menu. Okra is easy to cook and a very tasty vegetable. But for beginners, it is bit of challenge due to it’s stickiness. Even while cutting the Lady’s finger we can see the juice sticking at the edges of the knife. Most of the beginners say that the Lady’s finger fry turns out very sticky at the end while making shallow fry… to avoid that, here is what I do, I always prefer to cut okra several hours ahead of cooking, most juice of okra is dried by the time I am ready to cook them. But what if you decide to cook immediately after cutting? So here are some tips that may help.
Add salt to the oil while sauteing it out.
Don’t cover the pan with the lid while cooking the Lady’s finger. If you want soft inside and crispy outside, just cover the pan with a lid in the beginning and then cook without lid.
Shallow fry it in a medium flame and sprinkle 2 tea spoons of cornflour and/or Besan(chickpea) flour to make it more crispy and non sticky.
Apart from all the above, add a tea spoon of lemon juice or a table spoon of curd while frying the vegetable. In few minutes it will make the vegetable to become Non Stick.
- Oil 2 Tablespoon
- Asafoetida 1 Pinch
- Okra 1 1/2 Pound , chopped (Lady finger)
- Salt To Taste
- Papad khar 1 Pinch (Optional)
- Green chili paste 1 Teaspoon (Use according to your taste)
- Garlic paste 1 Teaspoon (Use according to your taste)
- Turmeric powder 1 Pinch
- Coriander and cumin powder 1 Teaspoon
1. Heat a pan with a couple of tablespoons of oil. Add asafoetida and the cut okra pieces. Stir well.
2. Add salt to taste and a pinch of papad khar. Stir well to combine, cover and cook for a few minutes.
3. After a few minutes, uncover, stir once again and add the green chili paste and garlic paste.
4. Stir well to mix all the ingredients, keeping the temperature on a medium heat. Cook uncovered.
5. Add the turmeric powder, coriander and cumin powder. Give it a stir and let it cook for a few more minutes before turning off the heat.
6. Serve the bhindi/okra sabji with roti, rice and Gujarati kadhi.