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

Jhuls @ The Not So Creative Cook

10 years ago

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)

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

Servings: 4
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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.

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.

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.

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.

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

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.