Okra (US /ˈoʊkrə/ or UK /ˈɒkrə/; Abelmoschus esculentus Moench), known in many English-speaking countries as ladies' fingers, bhindi, bamia, ochro 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 West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.
http://en.wikipedia.org/wiki/Okra
Serves : 2
Kitchenware and Ingredients used by Kitchen-e-India:
| Sr no. | Kitchenware and Tools | Quantity |
| 1 | Kadahi/Wok | 1 |
| 2 | Metal Plate/Lid | 1 |
| 3 | Knife/Cutter | 1 |
| 4 | Spatula | 1 |
| Sr no. | Ingredients | Quantity |
| 1 | Ladies' fingers / Okra | 250gms |
| 2 | Mustard Oil | 50 ml |
| 3 | Common Salt | ½ tea spoon |
| 4 | Turmeric powder | ½ tea spoon |
| 5 | Cumin | ½ tea spoon |
| 6 | Green chillies | 2-3 in number ( or as per taste ) |
Preparation Method used by Kitchen-e-India:
(1) Chop Ladies' Fingers/Okra with the help of Cutter/Knife to 1/2 inch size per piece.
(2) Heat oil in Kadadi/Wok and add cumin and wait until it pops up.
(3) Cut green chillies into half and add it to the oil.
(4) Add chopped Ladies' Fingers/Bhindi/Okra to the oil in Kadahi and stirr for a min on medium flame.
(5) Add salt and turmeric powder to the chopped bhindi and stirr it again for a min.
(6) Cover the Kadahi/Wok with metal plate/lid for 5 mins and then remove the lid and stirr it again with the help of spatula.
(7) Keep stirring at some interval (2 mins) for a min until you see that bhindi has a shade of golden brown. The flame should be at medium in the whole process.
(8) Switch off your stove and take the metal plate/lid and put it in a slant manner over the kadahi/wok so that extra oil is drained in the kadahi with bhindi on top ( see picture ).
(9) Your bhindi fry is ready, serve hot with parathas, rotis, phulkas, pooris, kachoris, rice, pulav etc.
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