Lady Finger Bhaji (Okra/Bhende)
Ingredients
- ½ Pound Okra
- 1 Medium Onion
- 1 Medium Tomato
- 1 Tablespoon Oil
- 1 Teaspoon Coconut Vinegar or white wine vinegar or distilled vinegar
- 2-3 Pieces Dried Kokum Peel
- Pinch Salt
- Pinch Black Pepper Ground
- 1 Cup Water
Instructions
- Rinse the okra and discard the ends. Cut the vegetable into 1-2 inch long pieces.½ Pound Okra
- Slice the onion and dice the tomato.1 Medium Onion, 1 Medium Tomato
- Sauté the onion first for 2-3 min until glossy in oil, then add the diced tomato and cook a bit until soft, stirring occasionally.1 Tablespoon Oil
- Stir in the okra pieces and stir-fry for a minute over a medium-high heat setting.
- You will notice that the okras are releasing a gooey substance. That is normal. To get rid of the goo, add the vinegar. Reduce the heat setting.1 Teaspoon Coconut Vinegar
- Take it from the heat briefly and add the kokum peel, salt, and pepper, and pour in water. Take the pan back to the heat on a medium heat setting.2-3 Pieces Dried Kokum Peel, Pinch Salt, Pinch Black Pepper Ground, 1 Cup Water
- Mix well and cover the pot to simmer on medium flame for the first 7 to 10 minutes.
- Cook for about 15-18 minutes in total, stir occasionally, and keep an eye on the heat to regulate, reduce, or increase if needed. The okra should cook through; they shouldn't be mushy, and there should be minimal water left.
- Serve hot.
