Kurkuri Bindi | Crispy Okra | Crispy Ladyfingers

Okra, or Ladyfingers, are had best when cooked fresh. They can be stuffed with a tangy masala, deepfried to crisp (great with peanuts), made into raita, cooked in coconut milk or a spicy gravy, or batter-fried as pakoras.  They even pair well with sour tastes – for example, lemon juice or amchur, dry mango powder. Always buy young, bright green, crisp pods free of bruises, tender but not soft, and definitely not if they are wilting. There are a range of varieties – long and thin, short and fat, even red and orange varieties.

Kurkuri means crisp and Bindi is Okra. This recipe is very common in parts of North India, especially in Rajasthan from Jaipur to Udaipur and beyond. They are definitely a great snack served with drinks, and are also served as an accompaniment to rice and curries. The spices used with the okra are varied – here we have used chilli powder, cumin, chaat masala and amchur – but more complex, or simpler combinations can be used.

The okra can be cooked on its own, as we do here. But you can also tart them up somewhat by including slivers of onion (yum), ginger (tangy) and red peppers.

Are you interested in Okra recipes? Try Ladyfingers Recheio, Avial, and Whole Fried Okra.

Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check here for more.

Why not browse all of our Okra recipes, and all of our Indian dishes. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.

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Ladyfingers Recheio | Okra with Chilli-Spice Paste | A Recipe from Goa

Okra is a much maligned vegetable, which, badly cooked, falls into the same category as Brussel Sprouts. But cooked well, it is undeniably wonderful. It is the mucilaginous substance inside okra that gives the favourite okra dish of North America, Gumbo, its characteristic silky, gelatinous texture. It is an essential ingredient of Jambalaya, and a favourite of the Greek kitchen where it is served with fresh tomato and onion.

Okra also form the basis of many a good Indian curry, snack and side dish. In curries, they are often used whole, trimmed only of stalk, but keeping the conical top which is discarded at time of eating. The soft, slightly moist texture of the interior is part of its appeal.

These green-ribbed seed pods are a good supply of Vitamin A and C, calcium and iron. Eat them weekly! At the time of writing, we are conducting an #okracheck each month to track availability and price of okra in different cities.

Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala. These are great little snacks or side dish to an Indian meal.

Enjoy okra? Try our Goa Fried Okra, Race Kuzhambu and Avial. Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.

Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like all of our Okra recipes here and here. Explore our Indian recipes here. Or take some time to go through our easy Early Autumn recipes here.

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Fried Ladyfingers | Fried Okra | Goa Style

How good is okra! Misunderstood by many, if cooked well it is amazing. This recipe is a crispy, spicy dish that is perfect for a snack. Gorgeous too.

In this recipe, the okra are first salted and drained, and then marinated in a simple spice paste before being drenched in semolina and fried. The semolina makes the okra quite crispy and the spices give them a little heat. It is a simpler version of this stuffed Okra recipe.

Enjoy okra? Try our Goan Ladyfinger Recheio, Race Kuzhambu and Avial.

Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.

You might also like read about Okra, and then browse all of our Okra recipes here. Have a look at all of our Goan recipes. Explore our Indian recipes too. Or take some time to go through our easy Early Autumn recipes. Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.

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Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India

Avial is a gentle dish from Kerala, made with vegetables and coconut.

Avial is a gentle dish from Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. In essence, the vegetables are boiled or steamed and then dressed with the coconut-cumin-yoghurt sauce. Each family’s sauce is different from the next family’s. In our recipe today we are using cumin in the sauce.

Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. It is commonly made with elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks and snake gourd. Carrots and beans are recent but delicious introduction. Bitter gourd can be included in some regions also.

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Race Kuzhambu | Anjara Petti Kuzhambu | A Traditional South Indian Gravy

A tangy tamarind based kuzhambu with okra, drumsticks or eggplant.

No one really knows how Race Kuzhambu got its name, but we have a theory that it is a mis-spelling of rice. This recipe uses a little rice to aid in the thickening of the kuzhambu gravy.

A Kuzhambu is a gravy like dish, sometimes thin, sometimes thicker, intended to be eaten over rice. Read more about Kuzhambu here.

It is also called Anjara petti kozhambu, meaning Spice Box Kuzhambu. In this dish, a range of ingredients in the home spice box are used to make the masala which is then cooked in tamarind liquid.

Browse our Kuzhambu recipes here, including Green Chilli Kuzhambu, Fenugreek Kuzhambu, and Masala Kuzhambu with Gram Flour Vadai. If you are looking for Sambar Recipes, they are here. Or explore our Indian dishes here and here. Be inspired by our Winter recipes here and here.

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