Exploring Delicious Ways to Enjoy Okra: From Egyptian Bamia to Bhajiya

Okra, a humble vegetable that has gained a cult following in culinary circles, comes in many forms. Whether you prefer the creamy texture of an okra stew or the crispy, spicy fried okra, there is a dish for everyone. This article will take you through some of the most popular and delicious ways to eat okra, including a recipe for Egyptian Bamia and a traditional Indian bhajiya.

My Journey to Love Okra

My relationship with okra began with skepticism. It wasn't until I tasted the authentic Egyptian Bamia Bil Lahma, a hearty okra stew, that I developed a genuine appreciation for this versatile vegetable. This dish, despite its simple ingredients, delivers a rich and comforting flavor. Recipes for this stew can be found online, making it accessible to cooks of all skill levels.

Mother's Okra Curry

My mother, a skilled cook, introduced me to two ways of preparing okra: curry and stew. She would often make an okra curry with potatoes, following a traditional method of adding spices like coriander, cumin, and garam masala. The dish was finished with chopped coriander leaves, adding a fresh and aromatic touch. The okra, known as bindi in Northern India and Pakistan, would be cooked to perfection, ensuring it retained its distinct texture.

During my father's time as an agricultural scientist in the Gambia, we were introduced to okra seeds from Pakistan, which were grown in his large garden. My mother would harvest them frequently during the rainy season to make various dishes, including okra curry with potatoes or minced goat meat. These were always a hit, and even without the potatoes, the okra curry was a beloved family favorite.

While living in London, we enjoyed the chef's okra curry at a local Indian restaurant. The dish was beloved for its aromatic spices and creamy texture, devoid of excess oil and limpness. Today, okra can be found in most supermarkets and green grocers, both fresh and in frozen form. Frozen okra pieces are particularly convenient for making okra bindi curry.

A Perfect Okra Curry Recipe

One of my favorite ways to enjoy okra is in a creamy, aromatic curry. Here's a recipe I've adapted from traditional ingredients and methods:

Ingredients:

2 large onions, finely chopped 3 cloves of garlic, minced 1 tablespoon ginger paste 1 cup freshly cooked or canned okra (frozen works well too) 2 tablespoons vegetable oil or ghee 2 tablespoons tomato paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon garam masala Salt to taste 1/2 cup water Handful of chopped coriander leaves for garnish Cooked potatoes or chicken (optional)

Instructions:

Heat the oil or ghee in a large pan or pot over medium heat. Add the onions, garlic, and ginger paste. Sauté until the onions are translucent (about 5-7 minutes). Add the tomato paste and cook, stirring occasionally, for another 2-3 minutes until it forms a paste. Stir in the ground coriander, cumin, and garam masala. Cook for 1-2 minutes to release the flavors. Add the okra and cook for 3-5 minutes until lightly browned. Add the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes until the okra is tender. Season with salt to taste. Garnish with chopped coriander leaves and serve with a side of cooked potatoes or chicken if desired.

Crispy Okra Bhajiya: A Spicy Sipping Snack

For a light, crispy snack, there's nothing quite like okra bhajiya. This traditional Indian recipe involves dipping okra pieces in a chickpea flour batter, adding spices for flavor, and then frying them until golden and crispy.

Ingredients:

Fresh okra (about 6-8 pieces) 2 cups chickpea flour (besan) 1 onion, finely chopped 2 green chilies, finely chopped 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon cumin seeds Salt to taste Semolina flour (for dredging) Oil for frying

Instructions:

Soak the okra in water for about 15 minutes to remove any grit and brine. Cut them into 3-inch lengths. In a large bowl, mix chickpea flour, onion, green chilies, turmeric powder, red chili powder, cumin seeds, and salt. Add enough water to make a thick batter. Dredge the okra pieces in semolina flour, then in the Chickpea flour batter. Heat oil in a wok or deep skillet. Fry the okra pieces in small batches until golden brown and crispy. Remove from oil and place on paper towels to drain excess oil. Serve immediately and enjoy the spicy, crispy texture of this Okra Bhajiya.

Conclusion

Okra is a versatile vegetable that can be enjoyed in many delectable ways. Whether it's in a creamy Bamia Bil Lahma, a comforting curry with potatoes or chicken, or a crispy bhajiya, this humble vegetable has much to offer. The choices are endless, and with a little experimentation, you might just find your own favorite way to indulge in the wonderful flavor of okra.