Bhinda Nu Shaak

Bhinda nu Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 4

Everyday Okra
  • 1 lb. bhinda (okras)
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Pinch of asafoetida powder
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana jeeru (spice blend of coriander and cumin powder)
  • ½ teaspoon salt or to taste
  • ½ teaspoon sugar or to taste
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become sticky. Cut into ½ inch thick pieces, discarding top and bottom pieces.
  2. In a non-stick pan, heat oil on medium high heat. Add mustard seeds and let it sizzle. Lower the heat to medium. Add turmeric, chili powder and asafoetida. Add okras and stir everything well. Cover and let it cook for 10-12 minutes or until okras are tender, stirring occasionally. Initially okras will be slimy but as it cooks it will become less slimy. Do not add salt to keep okras less slimy and to crisp faster.
  3. Once okra is cooked, add salt, dhana jeeru and sugar. Stir everything and let it cook uncovered on lowest heat until okras become crispy (almost dry and golden brown), about 15 to 20 minutes. At this point you can also transfer okras into 350 degrees oven to make it crispy, for 15 minutes. Serve warm with any type of Indian flat bread.