Thursday, November 28, 2013

Okra / Bindi / LadiesFinger Subzi



About Okra:

Okra (US /ˈkrə/ or UK /ˈɒkrə/Abelmoschus esculentus Moench), known in many English-speaking countries as lady's fingersbhindi or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South AsianEthiopian and West African origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.
Okra is a popular health food due to its high fibervitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium.
Greenish-yellow edible okra oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such asoleic acid and linoleic acid. The oil content of some varieties of the seed can be quite high, about 40%. Oil yields from okra crops are also high. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial.A 1920 study found that a sample contained 15% oil. A 2009 study found okra oil suitable for use as a biofuel.


Ingredients:

Okra (Bhindi) – 1 lb (washed, dried & cut)
Oil – 1.5 tbsp
Cumin Seeds – 1/2 tsp
Onion Seeds – 1/2 tsp
Onion – 1 med. (sliced)
Salt – to taste
Turmeric Powder – 1/4 tsp
Dry Mango Powder (Amchur) – 1/4 tsp
Red Chili Powder – to taste
Yogurt (Curd) – 1/4 cup (well-beaten)
Tomato – 1/4, small (chopped)

Method:

1. Heat the pan on medium heat and add in the Oil.
2. Once hot, add in the Cumin and the Onion Seeds and allow them to sizzle.
3. Add in the turmeric Powder.
4. Open the Onions with your hands and add in the Oil.
5. Cook till the Onions turn transparent.
6. Add in the Okra and lower heat.
7. Add in Salt and Red Chili Powder.
8. Allow the Bhindi to cook, keep stirring every once in a while.
9. The Bhindi is done if there are no strands/threads to be seen.
10. Once Bhindi is cooked, add in the Dry Mango Powder, mix well.
11. Add in well beaten Yogurt, mix well.
12. Add in the Tomatoes, cover and turn off the flame.
13. Allow it to rest for 2-3 minutes and it’s ready to serve.
14. Serve hot with chapatis, parathas or naan.

Tips:

1. You can stop at step 10 and serve the bhindi.
2. Always cook the Bhindi uncovered. Once cooked, it is OK to cover.
3. Always cook Bhindi on low-to-medium heat.

Video Recipe:



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