Spicy Stir-Fried Okra (Bhindi Bhaji)

(Photo by sassyradish/Flickr)


500 g/1 lb okra
2 tablespoons ghee or oil
1 teaspoon panch phora 2 medium onions, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder or to taste
1/2 teaspoon salt or to taste
1/2 teaspoon garam masala
1 tablespoon lime or lemon juice
or 1 teaspoon amchur (dried green mango powder)


Wash okra, discard stem ends and slice across into bite-sized chunks. Heat ghee or oil and fry the panch phora until mustard seeds pop. Add onion and fry, stirring, until onion is soft and starting to colour. Add coriander, cumin, turmeric, chilli and salt. Add okra, toss with the spices, cover and cook on low heat, stirring now and then, until okra is tender but still crisp. Sprinkle with garam masala and lime juice or amchur and serve with chapatis or rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)