<p>Hema Anand shows you how to yield the best of taste from this slimy vegetable.<br /></p>.<p> <br />Okra, also known as lady’s finger, is a very common vegetable easily available throughout the year. It is widely used in Indian cuisine in the main course or as an accompaniment. But did you know that this slimy and humble looking green vegetable is a store house of health benefits? <br /><br />Okra is rich in vitamin A, B6, C thiamine, iron, calcium, zinc, potassium, magnesium, and manganese. It is also a rich source of dietary fibres and is high on antioxidants. It is helpful in preventing diabetes, asthma, cataract, constipation, and gas and bloating of the abdomen. Lady’s finger also helps in controlling cholesterol and stabilizing blood sugar. These must be enough reasons to have this wonderful vegetable with some of these easy and tasty recipes.<br /><br />Crispy Bhindi<br /><br />Ingredients:1/4 kg okra, 3-4 tbsp gram flour, 2-3 tsp red chilly powder, 1/2 tsp chaat masala, oil for deep frying, salt to taste.<br /><br />Method: Wash and dry the okra and trim the ends. Cut them into thin pieces and put them in a bowl. Add the gram flour, red chilly powder and salt to taste and mix well so that all the pieces are coated well. Heat oil in a kadai and fry the lady’s finger pieces on a medium flame till they are golden and crisp. Remove on tissue paper, sprinkle the chaat masala powder and serve hot as a starter or side dish.<br /><br />Lasooni Masala Bhindi<br /><br />Ingredients: 250g okra, 5-6 garlic cloves, 1 tomato cut into small pieces, 1 tsp cumin seeds, 2 tbsp coriander, 1 tbsp red chilly powder, oil, salt to taste<br />Method: Wash, dry, and trim the ends of the okras. Make a lengthwise slit on one side of each okra, to create a pocket. Apply some salt in the slits and deep fry the bhindis till they are half done and keep aside. Grind the garlic and add the coriander and red chilly powder to it to form a paste. Stuff this paste in each of the half-fried okras and keep aside. Heat 1 tsp of oil in a thick-bottomed pan and add the cumin seeds. When they crackle, add the tomato pieces and cover the pan. Cook on a low flame till the tomato pieces go soft. Add the stuffed okras and mix gently. Cover and cook for a few more minutes and serve hot.<br /><br />Bharwan Bhindi <br /><br />Ingredients: 200g okra, 2 large onions, 3 tsp coriander powder, 3 tsp red chilly powder, ½ tsp turmeric powder, 1/2 tsp amchur powder, 1 tbsp curd, 1 tbsp oil, salt to taste.<br /><br />Method: Wash and dry the okras. Trim the ends and make a slit on one side of each okra to make a pocket. Grate the onions, apply some salt and squeeze out the water. Add all the dry masalas to the onion and mix well. Heat 1 tbsp of oil in a thick-bottomed pan and sauté the grated onion mixture for 5-7 minutes on a low flame and leave to cool. Apply a little salt in the slits of the okras and stuff a little of the onion mixture in each. In another heavy-bottomed pan, put 1 tsp of oil, the remaining onion mixture, the stuffed okras and 1 tbsp of curd and mix gently. Cover and cook on a low flame, stirring occasionally till the okras are cooked. Serve hot. <br /><br />[<em>Note: You will know the okras are cooking, once the gummy fluid on them reduces and disappears.</em>]<br /></p>
<p>Hema Anand shows you how to yield the best of taste from this slimy vegetable.<br /></p>.<p> <br />Okra, also known as lady’s finger, is a very common vegetable easily available throughout the year. It is widely used in Indian cuisine in the main course or as an accompaniment. But did you know that this slimy and humble looking green vegetable is a store house of health benefits? <br /><br />Okra is rich in vitamin A, B6, C thiamine, iron, calcium, zinc, potassium, magnesium, and manganese. It is also a rich source of dietary fibres and is high on antioxidants. It is helpful in preventing diabetes, asthma, cataract, constipation, and gas and bloating of the abdomen. Lady’s finger also helps in controlling cholesterol and stabilizing blood sugar. These must be enough reasons to have this wonderful vegetable with some of these easy and tasty recipes.<br /><br />Crispy Bhindi<br /><br />Ingredients:1/4 kg okra, 3-4 tbsp gram flour, 2-3 tsp red chilly powder, 1/2 tsp chaat masala, oil for deep frying, salt to taste.<br /><br />Method: Wash and dry the okra and trim the ends. Cut them into thin pieces and put them in a bowl. Add the gram flour, red chilly powder and salt to taste and mix well so that all the pieces are coated well. Heat oil in a kadai and fry the lady’s finger pieces on a medium flame till they are golden and crisp. Remove on tissue paper, sprinkle the chaat masala powder and serve hot as a starter or side dish.<br /><br />Lasooni Masala Bhindi<br /><br />Ingredients: 250g okra, 5-6 garlic cloves, 1 tomato cut into small pieces, 1 tsp cumin seeds, 2 tbsp coriander, 1 tbsp red chilly powder, oil, salt to taste<br />Method: Wash, dry, and trim the ends of the okras. Make a lengthwise slit on one side of each okra, to create a pocket. Apply some salt in the slits and deep fry the bhindis till they are half done and keep aside. Grind the garlic and add the coriander and red chilly powder to it to form a paste. Stuff this paste in each of the half-fried okras and keep aside. Heat 1 tsp of oil in a thick-bottomed pan and add the cumin seeds. When they crackle, add the tomato pieces and cover the pan. Cook on a low flame till the tomato pieces go soft. Add the stuffed okras and mix gently. Cover and cook for a few more minutes and serve hot.<br /><br />Bharwan Bhindi <br /><br />Ingredients: 200g okra, 2 large onions, 3 tsp coriander powder, 3 tsp red chilly powder, ½ tsp turmeric powder, 1/2 tsp amchur powder, 1 tbsp curd, 1 tbsp oil, salt to taste.<br /><br />Method: Wash and dry the okras. Trim the ends and make a slit on one side of each okra to make a pocket. Grate the onions, apply some salt and squeeze out the water. Add all the dry masalas to the onion and mix well. Heat 1 tbsp of oil in a thick-bottomed pan and sauté the grated onion mixture for 5-7 minutes on a low flame and leave to cool. Apply a little salt in the slits of the okras and stuff a little of the onion mixture in each. In another heavy-bottomed pan, put 1 tsp of oil, the remaining onion mixture, the stuffed okras and 1 tbsp of curd and mix gently. Cover and cook on a low flame, stirring occasionally till the okras are cooked. Serve hot. <br /><br />[<em>Note: You will know the okras are cooking, once the gummy fluid on them reduces and disappears.</em>]<br /></p>
