Bhindi Bhaji

Sautéed okra that loses its sliminess to become tender and slightly crispy. Roasted spices coat every piece in a fragrant brown crust, sharpened by a touch of acidity.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 217
• Protein: 5 g
• Carbs: 20 g
• Fat: 12 g

Ingredients

• 500 g Gombo (translated from French) ( washed, dried and sliced into rounds )
• 2 piece Onion ( finely sliced )
• 2 piece Round tomato ( finely diced )
• 3 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tsp Cumin seeds
• 0.5 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tsp garam masala
• 3 tbsp Sunflower oil
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 0.5 piece Fresh cilantro optional ( chopped )
• 1 tsp Dried mango powder (Amchur)

Instructions

1. Okra preparation

   Wash the okra and dry them perfectly with a cloth. This is crucial: moisture promotes sliminess. Trim the ends, then cut into 1 cm rounds.

2. Spice roasting

   Heat the oil in a sauté pan. When hot, add the cumin seeds. They should sizzle and release their aroma within seconds.

3. Sautéing aromatics

   Add the sliced onions. Let them color slightly until translucent and soft. Stir in the garlic and ginger, mixing well to avoid burning the garlic.

4. Tomato base

   Add the diced tomatoes. Stir in the turmeric, chili powder, amchur, and salt. Cook down until the tomatoes soften and the oil begins to separate from the mixture.

5. Sautéing okra

   Increase the heat and add the okra to the pan. Mix well to coat with spices. Do not cover at first to allow any residual moisture to evaporate.

6. Final cooking

   Reduce the heat, cover, and cook until the okra is tender when pierced with a knife. Finish with garam masala and lemon juice to balance the richness.

Chef's tips

• The secret is drying: if your okra is wet when it hits the oil, it will turn slimy.
• Don't salt the okra too early, as salt draws out moisture and encourages viscosity.
• If the pan sticks, don't add water, add a drizzle of oil.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan to maintain the crispness.