Punjabi Bhindi Dry Recipe
This vegan and gluten-free recipe features crispy okra cooked to perfection with aromatic spices like cumin, coriander, and channa masala. Bursting with savory goodness, this dish is a delightful addition to any Indian feast.
Servings: 3 servings
Calories: 152kcal
Cost: $6.50
Ingredients
- 12 oz. 340 g. okra
- 3 tablespoons canola oil vegetable oil, or sunflower oil
- ½ teaspoon jeera cumin seeds
- 1 small yellow onion diced
- 1 teaspoon grated fresh ginger
- 1 teaspoon coriander powder
- 1 teaspoon chana masala
- 1 tablespoon dry grated coconut
- 4 teaspoons minced green or red chilies
- 1 teaspoon lemon juice
- ½ teaspoon salt or to taste
To garnish:
- Fresh chopped cilantro leaves
- Thinly sliced fresh red chilies to taste
Instructions
- Thoroughly wash the okra, and pat it dry with a kitchen towel or paper towels.
- Cut off and discard the small stems of the okra, and cut the okra into 1 cm. sections.
- Heat the oil in a large skillet or frying pan over high heat.
- After 60 seconds, when the oil is hot, add the sliced okra, and fry it in the hot oil for four minutes until crisp around the edges. Flip the okra about every minute, without stirring it excessively so it doesn’t become slimy.
- Add the cumin seeds (jeera) and let them sizzle for about 30 seconds until they become aromatic.
- Add the diced onion and grated ginger to the pan. Sauté them for about three minutes until the onion becomes translucent and lightly golden brown.
- Once the onion and ginger are cooked, add the coriander powder, channa masala powder, and dry grated coconut over the okra. Mix everything together so that the spices are evenly distributed.
- Cover the pan and cook the okra on low heat for about 6-8 minutes. This will allow the okra to soften and cook through.
- Remove the lid and stir in the minced green chilies, lemon juice, and salt.
- Place the contents of the pan into an attractive serving dish and garnish with fresh cilantro leaves and finely chopped fresh red chilies to taste.
Notes
To ensure that the okra doesn't come out slimy when cooking Punjabi Dry Bhindi, follow these important steps:
- Choose fresh okra: Select fresh okra that is firm, vibrant green, and free from bruises or blemishes. Fresh okra tends to be less slimy than older or wilted okra.
- Thoroughly dry the okra: After washing the okra, make sure to pat them completely dry using a kitchen towel or paper towels. Moisture on the okra can contribute to increased slime during cooking.
- Trim the ends properly: Trim off both ends of the okra before slicing them. Removing the stem end reduces the chances of excess slime being released while cooking.
- Avoid overcrowding the pan: Cook the okra in batches or use a large enough skillet or frying pan to ensure that the okra is spread out in a single layer. Crowding the pan can lead to steaming instead of sautéing, which can result in slimy okra.
- Cook on high heat: Start cooking the okra on medium-high heat to quickly sear the exterior and seal in the moisture. This helps prevent excessive slime formation. Avoid cooking over medium heat, especially in the initial cooking phase.
- Do not cover the pan initially: Allow the okra to cook uncovered for the first few minutes. This helps evaporate any excess moisture and reduces the chances of sliminess.
- Avoid excessive stirring: While cooking, avoid stirring the okra too frequently, as this can break down the vegetable and release more slime. Stir occasionally and gently to ensure even cooking.
- Use acidic ingredients: Adding acidic ingredients like lemon juice or tomatoes can help reduce the sliminess of okra. In the provided recipe, the lemon juice helps balance the flavors and minimize slime.
Nutrition
Calories: 152kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 390mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.2mg