Tuesday, August 11, 2009

ghee fried peppery okra / bhindi

Baby okra or all the okra or bhindi that we grow in the garden which is tender always, should be cooked in minimum possible seasoning. Once you have the freshest of vegetables you would not want to drown them into spices and seasonings. It is better to retain the natural bite and flavours so you get the taste of the vegetables better.

ghee fried peppery baby okra


So tender baby okra is always cooked quickly in my kitchen. This ghee fried peppery okra is the most common and is cooked almost everyday when there is okra growing in the garden. And yet we don;t get bored of it.

We like with either chapatis or daal chawal. It is just fried quickly in ghee, without any tempering on low flame and once the okra pieces look translucent you add the salt and pepper, toss a little bit and serve right away.

Recipe of this ghee fried peppery okra is the quickest...

1 tbsp of ghee for 500 gm bhindi is all cooking fat you need. 
Frying on low flame ensures better frying if using less ghee.
You can always use more ghee and fry quickly on high flame.
Just as the okra gets lightly browned or half cooked, add salt and lots of pepper.
Give it a good toss and it is ready..

I believe some of the best recipes are the most simple ones where the essence and flavor of the main ingredient is preserved. Here it is enhanced by ghee. Try it I am sure you'd love it.

In most north Indian homes bhindi is fried till completely browned. It is not the right way to cook bhindi. The mucilage in okra is good for the digestive gut and should not be destroyed by overcooking it.

Cooking it quickly over high flame with a bit more ghee or on low flame slowly with very little ghee ensures the mucilage is not destroyed and the okra stays good for health, or is not killed by over cooking as I say.

You can use baby okra whole for this ghee fried peppery okra. Just remove the cap and give it a slit if you wish, or chop the okra in small bits if you have long but tender okra. 

22 comments:

  1. "Mucilage is good " note to self - show this to J.

    I love your garden so big and seems like you have almost all the plants. So lucky!

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  2. Ha,thats so lovely subji Sangeetha..I love Okra like anything..esp loved your veg garden.thanks for posting

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  3. I love the way u explain things. good job.

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  4. wow! sofresh and tender .. looks great dear

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  5. Fry with fresh okra!must be delicious!
    Luv ur garden...tnx a lot for posting dear.

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  6. Lovely garden, garden fresh vegetables always taste great.

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  7. I love bhindi very much.Thats really wonderful that you have garden and can eat fresh bhindi everytime.Ofcourse the taste will be much better than the market as it is fresh.Very beautifully explained.Good presentation.

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  8. wowo..lucky you Sangeeta..I lov Bhindi's n make this sukka dish very often..:)

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  9. Looks great! Okra is one of those foods that I've not had all that often. It is very popular in the southern U.S., and although I think it is more popular in the north of Brazil versus where we are, you can still find it. I should try cooking with it more often!

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  10. Excellent, delicious okra preparation!

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  11. Great looking bhendi. Never thought of making it this way. You are right sometimes the most simple things in life are the best. :)

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  12. Sounds simple and inviting !

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  13. pepper and okra! wow, never thought of that before!

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  14. Wow now thats simple and tasty!

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  15. Simple and healthy side with dal and rice!

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  16. Hi Sangeeta!
    Okra is an interesting vegetable. Okra is grown here in the south in the late hot months of summer. This is a vegetable that has to be cooked just right or nothing good will happen. Looks like you came up with a good creative way to enjoy okra ( do you call this bhendi in India? ).

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  17. I love bhindi,specially love it when it is lightly fried. Tastes really superb with rotis.

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  18. pls accept a gift from my blog dear

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  19. Hi That's nice that you have a beautiful garden...

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  20. used to hate Okra as a kid !! but now love it !!

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  21. This looks simple and yet tasty. Will try this first :)

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