Bhindi is the Indian name for okra, a green, mild-flavored, finger-shaped vegetable. Also known as gumbo or lady finger, bhindi has a taste and slimy texture similar to that of the eggplant. While whole bhindi is sold fresh, it is also available chopped in frozen form. You can prepare a quick meal by pan-frying or oven roasting frozen bhindi as a main dish or as a side dish. You can cook it on its own with or without seasonings, or add other ingredients to it.
Things You'll Need
- Frying pan
- Vegetable oil
- Baking sheet
Place the frozen bhindi in a colander. Pour lukewarm water on it. Rinse and drain immediately. This will prevent the bhindi from turning sticky while cooking.
Set the bhindi in a bowl. If you like, you can season it with a sprinkling of salt and pepper or paprika.
Pan-fry the bhindi by heating a little vegetable oil in a frying pan on medium heat. Add the bhindi when the oil starts smoking. Stir frequently with a spatula to prevent the bhindi from sticking to the pan. Cook for approximately 10 minutes or until the bhindi turns light brown.
Oven roast the bhindi by preheating the oven to 450 degrees Fahrenheit. Pour a little oil on the bhindi and mix. Add seasonings if you like. Place the bhindi on a baking sheet. Bake for around 25 minutes or until the bhindi turns crisp and slightly brown.
Tips & Warnings
- You can mix a little chickpea flour, plain flour or cornmeal flour with the bhindi before pan-frying or oven roasting to absorb the excess moisture and give it a crunchy texture.
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