Whenever I visit fresh market, I see Indians pouncing on “Okra” (Bhindi)! After a long wait, when I get chance to pick the veggie, many times I would find only bad/bruised ones being left and I end up not buying it! Thankfully I got fresh tender okra this week 🙂
The other day while I was busy shopping groceries, I noticed a woman staring at me. She had a confused look on her face. I couldn’t take it any longer and broke the ice with a friendly smile. Guess she was waiting for me to respond! With the same baffled look, she asked “I see you buying lots of okra. What do you do with this?” “Its so slimy ah I hate it!” she exclaimed! I explained her that frying/roasting okra (the way we Indians do) would reduce the sliminess. I even gave her the recipe for okra fry. Hope she tried it! 😉
I recently made oven roasted potato fry. After its huge success, I tried oven roasting aloo (potatoes) with bhindi (okra). Believe me it was awesome! I even added handful of chopped green bell pepper and it added to the flavor. Aloo with bhindi is definitely a winning combo, here are few more interesting recipes with aloo –
Aloo: 1/2 kg (chopped bite sized cubes)
Bhindi: 1/2 kg (chopped 1 inch length pieces)
Bell pepper (Capsicum, any color): 1 (Chopped length wise)
Garam masala: 1 tsp
Black pepper powder: 1/2 tsp
Ginger powder: 1/2 tsp (can use fresh grated ginger)
Red chilli powder: 1 tsp
Turmeric powder: a pinch
Hing (Asafetida/Perungaayam): a pinch
Salt: to taste
Cooking oil: 3 tbsp (or 9 tsps)
- Preheat oven to 350F.
- In a big bowl mix oil, chilli powder, salt, hing, garam masala, pepper powder and ginger powder.
- Add the chopped veggies and mix thoroughly.
- Transfer to a baking tray and roast for 30 minutes.
- Increase oven temperature to 400F
- Roast till potatoes turn slightly brownish in color or until veggies are cooked and crisp enough.
- Serve hot with rice/rotis.
Oven roasted Aloo Bhindi, yet another easy breezy recipe 🙂
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