John Myers
Indian: Bhindi Sabji – Okra Vegetable
The perfect indian: bhindi sabji – okra vegetable recipe with a picture and simple step-by-step instructions.
- 450 g Okra pods
- 4 tbsp Oil
- 5 cm Chopped ginger
- 2 medium sized Chopped onions
- 3 Toes Chopped garlic
- 0,5 Chilli finely chopped
- 1 tsp Each salt, paprika, turmeric
- 0,5 tsp Each ground coriander and cumin
- 1 bigger Diced tomato
- 2 tbsp Coriander herb chopped
- Wash the okra pods thoroughly and let them dry / put them on a tea towel and dry them. – This is important, because wet pods slime while cooking.
- Cut off the roots from the dry okra and cut into pieces. Make sure that the pods are not inhabited.
- Now fry the okra in 3 tablespoons of oil and turn over and over until they are almost done. Put the ladle in a sieve and drain the oil over a bowl.
- Sauté ginger cubes in oil. Add onions and sauté for a while. Then add the garlic and stir briefly.
- Fold in the diced tomato and simmer over medium heat until the oil settles.
- Mix in the chili and spices and fold in the okra.
- Now finish cooking the okra.
- Sprinkle the chopped coriander / parsley on top, put the lid on and let it steep for a moment.
- Serve with chapati, naan or fresh rolls.
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