TAWA BHENDI FRY by Su @ Su’s Healthy Living (a guest post)

October 17, 2014

For today’s FF, I am again pleased to tell you that I am bringing along Su @ Su’s Healthy Living. Su is an amazing blogger whom I met during FF. We immediately got along with each other, though I was shy (What? Me, shy?) to confront her most of the time as when I look at her, I always see a ‘bubble hat’ over hear head saying “HEALTHY! HEALTHY! HEALTHY” and I thought, ‘Uh-oh!’ 😀

Anyway, I was really surprised when she emailed me that she wanted to be my guest on my blog. I was like – ‘Really? On my naughty blog?’ I mean – Oh yes! I would really love that. And here she is – bringing this Tawa Bhendi Fry.

Tawa Bhendi Fry ( Pan-fried Okra)

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 I was thrilled when Jhuls from thenotsocreativecook accepted my guest post. I then started pondering about what kind of recipe I would write for her? I wanted it to be something different, yet easy; something that would appeal to a wide range of population and ethnicity. I finally decided on Tawa Bhendi Fry which literally translates to Pan Okra Fry. The recipe is simple but has a burst of flavors with different spices, yet versatile enough to be modified a little as per individual taste.

TAWA BHENDI FRY (PAN-FRIED OKRA

Ingredients:

  • Okra: 24 small to medium-sized ones.
  • Cooking oil: 1- 2 tbsp( I use coconut oil, any cooking oil can be used).
  • Mustard seeds: 1/2 tsp
  • Curry leaves: 1 sprig( optional)
  • Turmeric powder: 1/4 tsp
  • Cumin powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Amchur powder( dry mango powder): 1/4 tsp
  • Chilli powder( paprika): 1/4 tsp ( optional), skip if you don’t want it too spicy.
  • Black pepper powder: 1/4 tsp( freshly ground)
  • Salt: as per taste

Method:

Wash the okra thoroughly and let it air dry on paper towels. Ensure that the okra is completely dry before you start cutting/ cooking it. Never wash okra after cutting. You will end up with a slimy mess!

Now slightly cut the crown ( stem)end and the tail end of the okra. Ensure that you cut just enough so as to not to slit open the okra. Make 3 vertical slits along the length of the okra.

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Place the okra in a microwave-safe bowl and cook it for just 1 minute. This significantly reduces the cooking time on the stove-top. This is a tip I learnt from my dear blogger friend, Sonal Gupta.

In a frying pan, heat oil on medium heat. Add mustard seeds. Once the mustard seeds splutter, add in the curry leaves and okra.

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Sauté until the okra is slightly browned and tender(around 5-6 minutes). Now add in the turmeric powder, cumin powder, jeera powder, amchur powder and sauté for 30 seconds.

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Add in the black pepper powder, chilli powder and salt and sauté for 20-30 seconds.

Reduce the flame to low, cover and cook for a minute or two so that all the spices blend into the okra.

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Serve hot with steamed rice or enjoy just like that as an appetizer!

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 Enjoy!

Wow! That an amazing recipe to enjoy Okra, Su! Thank you so much. I am sure FF crowd would love these babies as their appetizer before they dig in and enjoy their main dish and desserts. 😉 Right, FF people?

For more of Su and if you haven’t bumped into her yet, please take some time to visit her blog – Su’s Healthy Living and enjoy this Mangalorean Fish Curry and others. <3

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Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#38!

(New to Fiesta? Click the image below for the guidelines.)

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Enjoy the weekend and enjoy the party!!

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