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A Quick Stir fried Bhindi (Lady Fingers, Okra) with tips on cutting down on the slime and making them tender and crunchy and tips on how to retain the vibrant green colour. Cooked with a minimum of spices, both healthy and enjoyable! Watch video on youtube for tips.

Ingredients

• ½ kg. Lady Fingers, Bhindi, Okra
• 2 medium onions, cut into larges pieces
• 2 flakes garlic
• ½ tsp. turmeric powder
• ½ tsp. pepper powder, or to taste
• ½ tsp. salt, or to taste
• 2 tbsp. oil
• 1 tsp. vinegar (helps dissipate the sliminess quicker)

Method

1. Wash bhindis. Dry with a napkin.
2. Cut off the head and tail and cut into wedges. 
3. Place in a cooking vessel. 
4. Add the chopped onions, turmeric, pepper powder, oil, salt and vinegar.
5. Mix thoroughly and keep aside. 
6. Cook just before serving. 
7. To cook, set the vessel on medium high flame and stir fry (keeping the vessel open) till the sliminess in the bhindi disappears.
8. This happens as soon as the bhindi is cooked and tender. 
9. Do not over cook and don’t close the vessel while cooking or immediately after as the vegetable will lose its vibrant green color. 
10. Serve immediately with rotis or as an side with any main meal.