Okra with onions

 

Recipe : Bhindi po piaza (Okra with onions)

I still have no idea how chef Gurpreet managed to cook this dish without there being any trace of sliminess in the okra whatsoever. I have always known that okra could be slimy, tried it once which confirmed my suspicions and never really thought about it again. This recipe deceived me into thinking I could easily recreate such a tasty, crunchy and wonderful dish. Nope, tried it again last night and had to throw the whole thing away, so bad was the gelatinous gloop inside each little green finger. The chef said simply don't add water and that would be good enough. I didn't and it wasn't! This was wonderful however. Very spicy but a great vegetable accompaniment to all the rich curries. I looked online and found a few ideas for reducing the slime, one of which maybe chef used, (if sauteing, cook for at least 15 minutes which should draw the gloop out). 

450g okra

2 big onions

20g amchur, (mango powder)

10g red chili powder

10g garam masala

50g ghee

3 green chilies

salt and pepper

Heat the ghee in a large pan over medium to high heat and saute the onions until brown and caramelised.

Add all the spices and cook, stirring, for one minute.

Add the okra and allow it to cook over slightly reduced heat, don't stir too much.

After about 15 - 20 minutes the okra should be crisp tender (and hopefully not slimy at all). Stir in the green chilies and serve.