I tried this bhindi recipe this week, came out good. Try it.


Recipe Okra (Bhindi)

It is made best from Fresh Okra. Bhindi has a sticky slime that oozes out of the pod when cut. Select medium size pods. Large pods are too woody.
Ingredients

Prep Vegetables
1. Okra: 2 Pounds
2. Onions: 2 Large
3. Green Chili Pepper: 4
Substitute: Fresh Serrano Peppers
4. Fresh Ginger: 1 Inch
5. Fresh Garlic: 4 Cloves
Saute / Cook

6. Ghee: ¼ Cup
Substitute: Vegetable oil
7. Turmeric Powder: ½ teaspoon
8. Cumin Powder: ½ Tablespoon
9. Coriander Powder: ½ Tablespoon
10. Fenugreek Seed Powder: ¼ teaspoon
11. Salt: 1 teaspoon
12. Cayenne Pepper Powder: 1 teaspoon

13. Water: 2 Tablespoons
14. Mango Powder: ¼ teaspoon
15. Garam Masala: ½ Tablespoon
Method
Step 1: Prepare vegetables

Okra: Cut the stem side head and tail off and discard. Slice each pod into half length-wise.
Onions: Peel, Cut length-wise ½" wedges.
Green Chili Pepper: Wash. Cut length-wise in half. Scoop out seeds with spoon. Discard seeds.
Ginger: Peel, chop about 1/16" thick
Garlic: Remove skin and mince
Step 2: Saute / Cook

1. In a heavy pan heat Ghee. Add Okra and sauté at high heat. The purpose is burn-off the sticky slime, but not to burn the Okra. If Okra turns slightly brown on edges its okay. Now spoon out the Okra from the pan and set aside for Step 3.
2. Add more Ghee if needed. Add onions, sauté till clear or almost as it starts to turn brown.
Step 3

1. Add Okra, Ginger and garlic, items 7 through 12. Stir well.
2. Add water, mango powder. Mix well. Add tomato slices for little more sour taste. Cover the pot. Cook on low for 3 minutes.
3. Remove lid. The preparation should not be sticky or watery. To remove any excess, turn up the heat high and sauté rapidly stirring to avoid burning to the pan. It may should not take more than two minutes. Shut off heat.