Delicious easy Okra stir-fry with a blend of aromatic spices.
This is a Goan (Indian Recipe) okra stir-fry, locally known as Bhende Bhaji.
Okra is a little healthy vegetable also better known as ladies' fingers or okro.
It is one of the main staple foods in South Asia and some parts of Africa
It's origin is disputed between these two locations, but never the less it is one very delicious vegetable.
Anyway, many people out there will agree that they would have trouble to plan their meals if the Okra weren't available in their markets.
That's why I thought it was about time to share the best Okra recipe I know and which I treasure too!
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🔪 How to cook Okra?
You will always recognize Okra at one thing!
When you cut the vegetable, you will notice some slime.
When you further cook it more slime comes out, which looks really ugly sometimes.
Fortunately, there is a trick to get rid of all that gooiness, by adding a few acidic drops, such as lemon or Vinegar.
Some people simply stir fry it for a while till the slime dissolves, some prefer to cook it without opening the pod, so to elude the slime "disaster".
I was introduced to the vegetable at college ,of course just in books.
Austria doesn't even have fresh sea fish and even less exotic vegetables, certainly didn't have a chance back then to cook a yummy plate of it.
My husband's family taught me different culinary uses for the vegetables, so I was finally able to use them in our diet!
Goan cooking has many tricks in their recipes which I enjoy, so I always get surprised by a new revelation of ingredient usage.
That was the case as well with the okra when I was told to add a couple of Kokam peels.
Kokam is a dark red Indian plum type.
The peels are dried in the sun and later on used while cooking savory and sweet dishes.
Forthe Okra Stir Fry, Coconut vinegar and Kokam peels are used to give the dish a unique flavor and color.
In my opinion, the combination of Ladyfingers and Kokam is simply brilliant.
The sweet coconut acidity it gives to the dish is a smooth comfortable round up.
And since the Vinegar is acidic, it helps in destroying the goo in the dish.
This Okra Stir Fry is pretty easy and quick to recreate, and I am sure you 'll have a blast with it as I did and still do!
Click on the links, to check out more info about Indian bhaji's and bhaji types.
Ah, by the way!
You guys remember that I had brought seeds, such as gourds, chili and soya, to Austria when I had visited my families house some while back.
Well, some of them grew and some didn't at all.
Unfortunately, the weather was literally crap!
I mean, I have never witnessed snowfall all of a sudden mid-May!
So some didn't make the cold 5 Celsius, some never even tried to grow and I guess some seeds were simply corrupted ( I 'll catch up with the merchant later!).
We managed to grow some chili plants, soya, and a gourd type, as you can see on the picture underneath.
My mum is continuing her tryouts right now, and we hope to give you soon good news so that you guys can try to grow your own exotic ingredients in your garden in Europe and the US.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
📖 Recipe
Ingredients
- ½ pound Okra
- 1 medium Onion
- 1 medium Tomato
- 1 Teaspoon Coconut Vinegar
- 2-3 pieces Dried Kokam Peel
- pinch Salt
- pinch Black Pepper Ground
- 1 cup Water
Instructions
- Rinse the Lady Finger and discard the ends. Cut the Vegetable into 3-4 cm long pieces.
- Slice the onion and cube the Tomato. Fry first the onion for 2-3 min till glossy in some oil, then add the cut tomato and further fry for 2 min.
- Add in the Lady Finger pieces and stir fry for a min. You will notice that the Ladyfingers are emitting a slimy substance. That is normal. To get rid of the slime add the Coconut Vinegar.
- Season quickly with Kokam, Salt and Pepper and add in the Water. Mix well and cover the pot to simmer on slow flame. Allow it to cook for 15 min and then check if the vegetable is soft and ready to be served, if not cook a couple of minutes more. The Lady finger should be cooked, a bit crunchy and not mashed!
- Serve hot with Rice and curry or enjoy the vegetarian dish plain!
