Okra (Bhindi)
ネバネバを抑えてカリッと仕上げる！スパイスが絡みつく緑の五角形
Description
A sticky veg familiar in Japan too, but in Indian cooking, mostly made into dry stir-fries (Sabzi) with spices, minimizing stickiness.
Classification: For Everyone,Vegetable,Sticky Texture,Diet
Shops selling Okra (Bhindi)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Okra
Instructions
- Wash okra, wipe moisture completely with a cloth (*absolute condition as leftover moisture causes stickiness).
- Cut off ends, slice into 1cm rounds (or halved vertically).
- Heat generous oil, fry with cumin seeds, onions, tomatoes, flavor with turmeric, coriander, Amchoor (mango powder acidity) into 'Bhindi Masala'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Green beans (as sub for shape and suitability for stir-fries)
Pairing
Bhindi Masala (Spiced okra stir-fry), Sambar
Trivia
[Hardcore] While 'Japan enjoys stickiness', 'India suppresses stickiness'. Keeping it away from water before/after cutting, and adding slightly more oil and acidity (Amchoor/lemon) severs stickiness, finishing with a crispy texture coated in spices—a pro trick.
Eating tips & etiquette
[Unique Eating] Eat dry okra stir-fry flavored with Amchoor (mango powder) acidity cold with Paratha (bread) as a bento side dish!
Allergen
None