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Okra from Jaipur - Bhindi Jaipuri

Okra from Jaipur - Bhindi Jaipuri

Okra or ladies fingers are an acquired taste but they are an extremely versatile vegetable, used in predominantly dry savoury Indian dishes. This dish is a popular teatime snack and can also be eaten as an accompaniment to a meat curry.

bar Okra from Jaipur - Bhindi Jaipuri

Picture by Werner Van Peppen

Serves 4

250g okra
50g gram flour
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp mango powder or amchur
1/2 tsp salt
1/4 tsp nigella or onion seeds
Sunflower oil, for deep-frying


Wash the okra and dry thoroughly. Cut off the stalks. Slice the pods at an angle in 3cm pieces. Place the gram flour in a bowl and add the cumin, turmeric, chilli powder, mango powder, salt and nigella seeds. Mix well and fold in the okra pieces. Add 3-4 teaspoons of water to make a thick and sticky paste.

Heat the oil in a deep-fryer or wok to 180C/350F. To check that the oil is at the right temperature, carefully add a small droplet of the okra mixture to the oil; if the mixture sizzles, the oil is ready. Carefully drop in a tablespoon of okra at a time into the oil. Fry the okra pieces for 3-5 minutes or until they are golden. Remove and drain on kitchen paper. Serve immediately with phulkas or plain Basmati rice and a tomato chutney.


(c) 2012

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