Sometimes, it’s nice to have a bit of a change from the standard vegetables I have on rotation (spinach, aubergine, carrots, cabbage etc) and cook up a different veggie. Okra happens to always be available year round, fresh and frozen, but generally speaking I don’t cook it often as my husband doesn’t like it much. The only exception is when there is meat added to it (bhindi keema, bhindi gosht) or when there’s lots of onion involved, as demonstrated in this recipe.
Bhindi happens to be one of those dishes that can be cooked in many different ways. Often it’s made with the onions and tomatoes cooked down into a jammy masala, sometimes the okra is left as it is, long and in it’s original shape. My Mother used to cook her Bhindi in a ‘Bhuna’ style – dry, spicy and with the onions and tomatoes broken down into the curry. I’ve made this particular Bhindi dish with the onions and tomatoes more prominent and the okra cut into small discs. In the future, I will share other ways of cooking Bhindi, but today I’m sharing it the way my husband likes it.
Bhindi goes well with both rice and chapatti. I mostly serve it as a side dish, but my Mother would serve it on it’s own, as the star of the show.