Okra is an acquired taste, or rather texture, but is a very popular vegetable all over India and is cooked in many ways. Quick-cooking it, using a stir-frying or deep-frying method, retains its glutinous nature. This recipe, Bhindi Pachadi, includes a yogurt dressing, but you can also serve the deep-fried okra on its own as a side dish, sprinkled with salt, chilli and cumin.
Per portion Energy 106kcal/438kJ; Protein 3g; Carbohydrate 3g, of which sugars 3g; Fat 10g, of which saturates 2g; Cholesterol 5mg; Calcium 116mg; Fibre 1.7g; Sodium 184mg.
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