The Humble Bhindi/Lady Finger/Okra

Bhindi is definitely the staple food of my house like hundreds of other households in our country. It is so versatile and cooked in various forms regionally. I am sure we all have our favourites. In my mom’s house its almost always made with either sliced onions or small sambar onions (used as whole, stuffed with spices) and is delicious. I usually cook it without onions since my daughter prefers it like that (and she can eat bhindi EVERYDAY, like her father!!).. Personally, I am not a very big fan of bhindi but don’t mind it occasionally. So, when I initially tried making bhindi, in UK as a student (I couldn’t cook much then), I always ended up with a mushy mess and maybe that’s why I stopped enjoying it!
But of course, I made my mistakes and, in the process, learnt small little tricks to get it right each time. Let me first share those tips with you:

1. Wash and clean your bhindi well and dry it COMPLETELY before chopping.
2. Apply some lemon juice on the knife blade while chopping and it wouldn’t be very slimy while cutting.
3. Try and keep the pieces small and most importantly EVEN sized.
4. If adding sliced onions, then add after the initial 5-7 min of cooking the bhindi.
5. Use an iron kadai if possible, adds to the flavour and colour of the dish.
6. DO NOT cook covered in the initial 5-7 min.
7. Cook on medium high heat and not low initially.
8. Be very gentle while cooking and careful not to smash the bhindi.
9. When I add my spices, I actually hold the pan from its handle and toss the bhindi to blend spices rather than using a spoon to mix.
10. Use a good quality non stick or cast iron pan, or you’ll need to use more oil.