Okra Subji



Okra Subji, originally uploaded by teeveeolantern.

Instead of Southern (American) style fried okra, try South Indian style instead. It’s very simple and very delicious.

Bhindi Sabji (Okra Supreme)
Recipe by Yamuna Devi, The Best of Lord Krishna’s Cuisine
Serves 4
Preparation Time: 30 minutes

1 pound fresh okra
3 tablespoons canola oil or peanut oil
1 1/2 tablespoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon paprika (or dash cayenne)
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon sea salt

Wash the okra and dry thoroughly with paper towels. Trim off the tip and stem and slice into 1/3 inch rounds.

In a large, heavy frying pan (preferably non-stick), heat the oil over moderately high heat. When it is hot but not smoking, add the okra in a single layer and reduce the heat to moderate. Cook for about 20 minutes, stirring occasionally to brown the okra evenly. Toward the end, add the ground spices, raise the heat to moderately high, and stirring steadily, fry until golden brown and fully cooked. Remove the pan from the heat, sprinkle with salt, toss to coat the okras evenly, and let it sit, covered for 1 minute before serving.
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Notes: This dish is so simple, and SO delicious! Even okra “haters” will love it. The texture is absolutely not slimy in the least.

1 Comment

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One response to “Okra Subji

  1. I love this recipe too.

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