Bhindi is the hindi name for okra. In tamil we call it “vendakkai”. It is not always that I get to use fresh okra because most of the time when we hit the Indian store, the vegetables are  already dying and we just pick the good ones from the lot. This year I had the luxury of eating fresh okra straight from the garden, thanks to my friend Rachel. After the usual fry, stuffed okra, sambar, etc. I wanted to try something that I had not posted and that is when this dish crossed my mind.

I love the tanginess in this dish and was initially skeptical whether K would like it since okra is his favorite vegetable and I certainly do not want to mess it. But, it all turned out well because he was complimenting the dish and we all loved it. Do not be alarmed at the ingredient list, they are the usual spices that most Indian pantries are stocked with . Off to the recipe.

My Notes
1. Okra is sauteed first in oil to prevent it from becoming mushy or slimy.

Last Year : Kalakand (Diwali Recipe)
Pictorial
1. Heat oil and add the okra pieces.
2. Saute for around 10 minutes until the okra gets a little crisp. Remove and keep aside.3. Heat oil and splutter mustard seeds. Add cumin and fennel seeds. Saute for a couple of seconds.4. Add onions, ginger and garlic paste.5. Saute until onions are cooked.6. Add salt, turmeric, chilly powder and coriander powder.7. Saute for a few seconds.8. Add the tomato puree.9. Saute for 5 minutes to let the flavors mingle.10. Add the okra.11. Add 1/4 cup water if the curry is too dry. Cook for about 10 minutes and turn the stove off.The fry was tangy and went perfectly with rice.
Enjoy!