Kadai Bhindi (Okra in Gravy)
Yet another simple dish with a simple vegetable. Okra/ Ladies Finger/ Gumbo is either liked or hated. People who dislike Okra cite its sliminess. Kadai Bhindi is one recipe which reduces the sliminess by shallow frying the pods. If prepared correctly with patience, this vegetable gives a delightful taste.
Yet another simple dish with a simple vegetable. Okra/ Ladies Finger/ Gumbo is either liked or hated. People who dislike Okra cite its sliminess. Kadai Bhindi is one recipe which reduces the sliminess by shallow frying the pods. If prepared correctly with patience, this vegetable gives a delightful taste.
- salt to taste
- 1/2 cup onion diced
- 20 fresh/ frozen okra pods i used fresh, young and tender okra
- 1/2 cup tomatoes (blanched and chopped) * blanching enhances the flavor and color of the tomatoes
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon amchoor/ dry mango powder *if you do not have amchoor, use fresh or bottled lemon jucie or white vinegar. acidic agents help reduce the sliminess of the okra
- 1/2 teaspoon garam masala powder
- 2 teaspoon gram flour/ besan/ chickpea flour
- 1/2 teaspoon cumin seeds i used shahjeera as i like it’s flavor
- 2+1 tablespoon oil
- Carbohydrate 4.74046410195298 g
- Cholesterol 0 mg
- Fat 0.571271538305931 g
- Fiber 1.45745517225779 g
- Protein 0.925508205005779 g
- Saturated Fat 0.0623422916387704 g
- Serving Size 1 1 Serving (61g)
- Sodium 86.4840833241738 mg
- Sugar 3.28300892969519 g
- Trans Fat 0.0945830801016642 g
- Calories 24 calories
Step-by-step
- Rinse Okra and pat dry completely. Trim off the caps and tips. Cut Okra into bite size pieces.
- Heat 2 tablespoons of oil in a skillet. Add Okra and shallow fry without charring.
- Now sprinkle the gram flour over the okra and fry further. It has to retain it’s colour and coated with the gram flour. Coating the Okra with gram flour keeps the pod intact and helps reduce sliminess giving a crispy coat. This takes about 6-8 minutes.
- DO NOT cover the skillet. Keep the shallow fried Okra seperately.
- In the same pan, add 1 tablespoon of oil. Add Cumin and let it crackle. Now add the onions, fry till translucent.
- Add ginger garlic paste and fry till the raw smell disappears. Add tomatoes and let it cook till the mixture forms a semi gravy.
- Add Turmeric powder, Chilli powder, Coriander powder, Cumin powder, Amchoor powder( or any other acidic substitute) and Garam masala powder to the semi gravy and mix well. Continue cooking for another 3-4 minutes on medium heat.
- Add the shallow fried Okra. Let it cook in the gravy. Add salt and check for doneness.
- Throughout, simmer the Okra uncovered and on medium heat. Lot of stirring and mixing is not recommended after adding the Okra to the gravy. Breaking the pods will make the gravy slimy.
- Young and tender Okra cooks faster than thick and fibrous ones. Adjust timing as per the quality of the Okra.
Throwing wet, unwashed pods straight into a covered pan guarantees a slimy, mucilaginous failure. Moisture activates the soluble fibers inside okra, turning a crisp vegetable into an unpalatable gel. Drying every single piece thoroughly before it touches hot oil is mandatory. Select young, tender pods measuring under four inches in length. Mature fibrous specimens require extended cooking times that ruin texture regardless of preparation method.
The Science of Reducing Mucilage
Shallow frying transforms okra, but chemistry provides the final safeguard against sliminess. Tossing the sliced pods with two teaspoons of gram flour creates a protective outer barrier that absorbs surface moisture while frying. Uncovered cooking lets steam escape rapidly instead of condensing back into the pan. Introducing an acid such as amchoor, lemon juice, or white vinegar alters the pH of the cooking environment. Lower acidity breaks down the polysaccharide chains responsible for the viscous texture.
- Ensure oil reaches medium-high heat before adding okra to guarantee proper searing within six to eight minutes.
- Maintain an uncovered skillet at all stages to prevent trapped steam from releasing interior mucilage into the gravy.
- Minimize stirring entirely after combining the fried pods with the tomato base to keep cellular structures intact.
- Substitute amchoor with equal parts fresh lemon juice if dry mango powder is unavailable in the pantry.
