This is my mum's recipe for Bhindi Chicken in which Okra (Bhindi in Gujarati) and Chicken are stir fried with tomato and spices to create a wholesome and delicious side or main served with chapati. My mum recently made this for us when we were visiting and my daughter loved it. It is a must try recipe for all lovers of Okra.
Wash the okra in cold water and then dry thoroughly and individually with a towel.
You can then leave it out to air dry for a number of hours or overnight. This is an optional step.
Chop off tip and then cut each okra into rounds.
Heat oil. Once hot, fry Okra over a low heat for 10 - 15 minutes.
Add Salt, Green Chilli and Garlic.
Mix togeher, then add in Red Chilli Powder, Turmeric, Cumin Powder and Coriander Powder.
Add Chicken and cook for 5 minutes on medium low.Now add some Tomato and cook for a further 7 - 8 minutes.
The one issue that comes up time and again when Okra is mentioned is the slime also known as mucilage.
1. Wash the okra in cold water and then dry thoroughly with a towel.
2. You can then leave it out to air dry for a number of hours or overnight. This is an optional step.
3. Chop off tip and then chop into rounds.
3. Fry Okra is a little oil over a low heat for 10 - 15 minutes.
Bhindi is best served with hot rotis and works well as a side to Daal or any other meat/veg dish.
Try serving alongside:
Bhindi keeps well in the fridge for 2 - 3 days.
Bhindi can not be frozen!