Bhindi Bhajee


12 oz (350g) okra
Oil for deep frying
3 tablespoon vegetable oil
1 cup curry sauce (page 20)
1 level teaspoon salt
½ to 1 teaspoon chilli powder
1 teaspoon ground cummin
1 teaspoon ground coriander
½ teaspoon garam masala
3 teaspoon lemon juice


Wash the okra and pat dry. Top and tail the pods and cut into ¾ inch (2cm) lengths.
Heat the oil for deep frying and fry the okra for 7-8 minutes. Drain.
Heat the three tablespoons of oil in a deep frying pan and pour in the curry sauce. Bring it to the boil and cook on a high heat until it becomes quite thick.
Turn down the heat and stir in the salt and spices. Add the okra to the pan and mix well.
Cook uncovered for about three minutes and sprinkle on the lemon juice.

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