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Sana Javeri Kadri
My blood type: 100% Bhindi. My favorite food, by far.
Gujarati Jain cooking excludes onions and garlic, so I grew up eating my bhindi sans aromatics. But frequent trips across South India taught me the beautiful pairing that is shallots and okra - so this version is a cocktail of a Gujarati vaghar (tempered spices) with Chettinad inspired shallot flair.
PS - The key to not ending up with slimy okra is not adding the salt until the very end, and making sure your okra is completely dry when it hits the pan.