Okra stir fry (bhindi crispy)

Okra stir fried with onions, jira, garam masala cooked on slow heat to crispness

Cooked Okra - This is an all-time favorite of many people around me. Every time I cook this family member finishes it in one sitting and nothing gets saved in the refrigerator. This can be tough to make and turn bad if the proper steps listed above are not taken. The steps above will make it without a slippery gue mess. Please follow the steps exactly to have it crispy.


Onions, Salt, Turmeric, Jira Cut onion after peeling, into medium size dices not fine cut. Salt to your taste, Jira and Turmeric at the right time as mentioned above. If timing is missed then after taste remains and is not pleasant.

Garam Masala - This is the perfect mix of a lot of Indian spices and is used in almost all Indian cooking. You can get any brand but I prefer MDH because of its mild flavor and taste it adds to our food.

Cooking oil - I prefer olive oil because of the great taste it adds to food. You need to get olive oil for sauteing and stirring. Virgin Olive oil is not suitable for this recipe.

Cooking Pan - This one is pretty good with a heavy bottom and works great on stir fry things.

Ingredients:
Okra - 2 lbs
Jira - 1 teaspoon
Salt - 1 teaspoon (to your taste)
Onions - 1/2 pound diced to medium size
Oil - 3 tablespoons
Heeng - 2 pinches
Garam Masala - 1 teaspoon, spice - green chilli or red chilli powder to your taste
Haldi(Turmeric) - 1 teaspoon
 

Recipe:

Wash Okra and dry it with a paper/cloth towel.
Cut okra into cylindrical forms of size - 1/2 inches equally
Take a heavy pan, preferably cast iron, and pour oil
when Oil is hot put Jira and Heeng and immediately put cut okra
keep stirring every 3 or 4 minutes with medium heat until Okra turns brownish
Add diced onions, garam masala, chili, salt, turmeric
Keep stirring every 2 minutes until Onions get little brown but should remain crisp
Okra is ready, serve with fresh Indian Roti