Sweet & Sour Okra

Name: Sweet & Sour Okra (Kutchhi bhindi)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 400 g/14 oz fresh, tender okra (bhindi); about 1 teaspoon salt; 1 teaspoon cumin seeds; 1 teaspoon sugar; about 4 teaspoons lemon juice; 1 dried, hot red chilli (use ½ if you want it very mild); 7 medium-sized garlic cloves, peeled; ½ teaspoon ground turmeric; 4 tablespoons vegetable oil; 7 tablespoons water; 2 teaspoons ground cumin seeds; 1 teaspoon ground coriander seeds

Kutchhi bhindi

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Here is an absolutely wonderful way to cook okra. It tastes best when made with young, tender pods.

It may be served with Lamb dopiaza and Mushroom pullao.

Ingredients

400 g/14 oz fresh, tender okra (bhindi)
7 medium-sized

Asia
India
Side dish
Vegan
Gluten-free

Method

Rinse the fresh okra and pat it dry. Trim the pods by cutting off the 2 ends. The top end is usually trimmed with a paring knife to leave a cone-shaped head. A tiny piece of the bottom is just snipped off. Cut the okra into 2cm/¾ inch lengths.
Put the garlic and chilli into a blender with 3 tablespoons of the water. Blend until you have a smooth paste. Empty th