Bhindi Bhaji
Ingredients
- 500 gGombo (translated from French) (washed, dried and sliced into rounds)
- 2 pcOnion (finely sliced)
- 2 pcRound tomato (finely diced)
- 3 pcGarlic (minced)
- 1 tspGinger powder
- 1 tspCumin seeds
- 0.5 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 3 tbspSunflower oil
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 0.5 pcFresh cilantro (chopped)
- 1 tspDried mango powder (Amchur)
Method
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.
- 1
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
Heat the oil in a sauté pan. When hot, add the cumin seeds. They should sizzle and release their aroma within seconds.
- 3
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan to maintain the crispness.
