Okra or Bhendi, being a slimy vegetable doesn't appeal to everyone's tastebuds. Not just that but the sticky sap that oozes out from the ends of this veggie can really discourage a novice cook and this happened to me. Both of us, me and hubby loved to eat it but for many months after marriage I avoided buying it. Slowly, as I got to know about different cooking techniques as well as tips to minimize or eliminate the sliminess, I dared to buy it regularly and the only dish I would attempt those days was Bhenda upkari [Konkani cuisine], simple yet delicious side dish to go with rice and dal. Below is how you prepare this stirfry.



Here you go to read about the tips while cooking okra. Pick up the tip that you are comfortable and gives the best results for cooking this veggie.

Ingredients

5 cups of chopped okra
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp urad dal [optional]
2 red chillies, broken
Salt to taste



Method:

Wash the bhendis. Spread them out on a strainer or dry pat them with kitchen tissue so that there is no moisture. Trim the head and tail of okra (with a sharp dry knife) and chop the trimmed bhendis into discs. Keep it aside and take care to keep it dry.

Heat oil in a flat pan. Add mustard seeds and as they splutter add urad dal. Stir it until the dal changes its color to light brown. Now add broken red chillies and saute for 30 seconds. Next add chopped bhendis and saute it. Half way I add 1 tsp of lemon juice and continue cooking. Cook it on very low flame without covering the vessel. Don't add water. Once the veggie is soft and done, add salt and toss it well. Switch off the flame. Enjoy it with your meal!



Happy cooking!