Spiced Okra
Submitted by pandamom
Indian-style stuffed okra pan-fried with cumin, turmeric, chili, and lemon. This bharwa bhindi is ready in 20 minutes and makes a vibrant, no-slime vegetable side dish.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minIf okra’s slimy reputation has kept you at arm’s length, this recipe will change your mind.
Whole okra pods are split and stuffed with a fragrant paste of cumin, turmeric, chili powder, lemon juice, and mustard, then pan-fried in a covered skillet until golden and tender.
The dry-cooking method is the secret. No water, no boiling, no slime. Just crisp edges and bold spice in every bite.
This is bharwa bhindi at its simplest, and it belongs next to dal and rice on your weeknight table.
Pro Tips
- Make sure the okra is completely dry before splitting. Moisture is what triggers sliminess, so wash and pat them dry well ahead of cooking.
- Don’t overstuff the pods. A thin coating of paste inside each split is plenty. Too much will fall out and burn in the pan.
- Keep the lid on while frying. This traps steam to cook the okra through while the outside gets a nice sear. One flip is all you need.
Ingredients
Directions
Mix cumin, turmeric, chili powder, salt and lemon juice in a small bowl.
Add mustard and mix into a wet paste.
Cut stems off okra then split them three quarters of the way down.
Split them again, dividing pods into 4 equal parts that are held together at the narrow end tip.
Pour a little of the paste in to the openings, spread it lightly all over but the narrow tip.
Sprinkle with salt. Heat oil in a skillet and fry okra, covered, until tender, about 10 minutes, turning them once.
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