‘Bhindi’ boom

It’s summer time and in these months, nothing of significance is grown in our little kitchen garden. However, that’s not the case for the okra, or the ladyfinger, or ‘bhindi’ as we call it back in India.
We’ve had four ‘harvests’ already in the last couple of weeks but last night decided to have it differently and so I tried to copy my mothers recipie of ‘bharvaan’ (filled)  bhindi. It’s actually quite simple and the only thing that takes time is washing, drying, slitting and then filling it with the ‘masala.’
The masala is also nothing to write home about. For 500 grams of okra, take a teaspoonful each of salt and dry mango powder, and half a teaspoon each of red chilli powder, coriander powder and cumin powder and mix well.
Slit each okra down the middle after removing its head and fill the slit with the prepared powder. Put the filled okra into a flat pan with a tablespoon of oil and fry, uncovered, on a medium flame for 15 to 20 minutes – or until it becomes dark and soft.
And since some of the ‘crop’ we harvested yesterday had become over ripe (and very fibrous), we decided to cook it separately with chopped onions. That became a great side (but chewed) dish!
One can have it with steamed rice or the traditional Indian flatbread. We chose the former!














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