This Maharashtrian style Bhindi (okra) recipe has been contributed by Amberish who likes to call himself an accidental cook. He stays in Belgrade and introduces various Indian delicacies to his friends :)…Enjoy this Marathi recipe for Okra!
Tender Okra (bhindi) – 500gms (cut into small pieces)
Green chilli – 1 no (long)
Mustard seeds – 1 tsp
Cumin seeds (jeera) – 1 tsp
Vegetable oil – 6-7 tbsp
Salt to taste
- Wash and pat dry the okra
- Heat oil in a deep pan, break the green chilli into two halves and drop into the oil. Immediately add mustard seeds. Stir
- Post the mustard splutters, add cumin and the chopped okra
- Mix well. Increase the flame to medium-high
- Cook okra uncovered on a constant flame. Stir regularly
- Add more oil if necessary
- When okra is cooked, add salt, mix well
- Serve with chappatis (Indian bread) and dal
thanks Amberish for the recipe!
Till next time…have fun cooking
Akshayapatram 
In the Caribbean islands, okra is eaten in soup. In Curaçao the soup is known as jambo which primarily is made out of the okra’s mucilage. It is often prepared with fish and funchi, a dish made out of cornmeal and boiling water. In Haiti, it is cooked with rice and maize, and also used as a sauce for meat. In Cuba, it is called quimbombó, along with a stew using okra as its primary ingredient.
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My husband is very fond of bhindis. I keep looking for different bhindi recipes. This looks interesting and i will try this out.
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