Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Bhindi, which is more commonly known as okra or ladies’ fingers, is found in abundance throughout india. when buying bhindi, be careful to ensure that they are a bright green colour, look crisp and firm, and that they yield slightly at the narrow end.


  • 500 g (1 lb 2 oz) okra, about 5 cm<


Wash the okra and pat dry with paper towels. Trim the tops and tails. Ignore any sticky, glutinous liquid that appears because this will disappear as the okra cooks.

Cut the chillies in half lengthwise, leaving them attached at the stalk, and scrape out any seeds. Heat the oil in a karhai or deep, heavy-based frying pan, add the mustard seeds and onion and cook until the seeds pop and t