Bhindi is a common vegetable in India. It goes by a variety of names including Asra-pattraka (Sanskrit), Okra, Dhenras (Bengali), Vendai (Tamil), Bhindo (Gujarati), Bendekayi (Kannada), Vendakka (Malayalam), and Lady’s Finger, etc. The first use of the word ‘okra’ appeared in 1679 in the Colony of Virginia, deriving from the Igbo word ọ́kụ̀rụ̀. The word ‘gumbo’ was first recorded to be used in American vernacular around 1805, deriving from Louisiana Creole, but originates from either the Umbundu word ochinggômbo or the Kimbundu word ki-ngombo.
It is a crop of tropics and subtropics, and is cultivated for its young tender fruit, used in curry and soups. Dry fruit skin and fibres are used in the manufacture of paper, cardboard and fibres. Roots and stems are used for clearing cane juice for the preparation of jaggery. The major bhindi producing states are Uttar Pradesh, Bihar, West Bengal, Odisha, Assam, Andhra Pradesh, and Karnataka.
Bhindi requires a long warm growing season during its growing period. It gives a good yield in warm humid conditions. It is highly susceptible to frost injury. Seeds fail to germinate when the temperature is below 20°C. The place of origin being Ethiopia, Okra is grown for its green tender nutritive fruit. Bhindi is a good source of Vitamin A and B, protein, calcium, minerals, and iodine.
Preparation time: 40 mins
Cooking time: 20 mins
Servings: 2
Ingredients:
- 250 gms bhindi
- Salt, to taste
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tbsp dry mango powder
- ½ tsp chaat masala
- ¼ cup gram flour
- 2 tbsps rice flour
- 1 tsp chaat masala
- Oil, for deep frying
Method:
- Wash the bhindi completely and pat dry with a paper towel.
- Slice lengthwise into 4 pieces.
- Sprinkle turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, dry mango powder, chaat masala powder, and salt on the bhindi and mix well.
- Sprinkle gram flour and rice flour and mix well until it is completely coated.
- Let it marinate in the spices for an hour.
- In a deep pan or wok, add oil for deep frying.
- Add the bhindi in small batches and fry until they turn golden brown..
- Drain excess oil on a paper towel.
- Once done, sprinkle chaat masala on the prepared bhindi and it’s ready to be served as a side dish.
