Delicious Fried Okra Recipe (No Slime )| Masala Bhindi Aloo Fry (Vegan)

Hello there, culinary adventurers! If you've ever thought okra is slimy and disgusting, I'm here to prove you wrong. In just a few basic and easy steps, we can transform this green vegetable into a super delicious dish that will have your taste buds doing a happy dance. Welcome to "Curries with Bumbi," where we're about to embark on an exciting okra adventure.

The Art of Okra Preparation

Let's kick things off with a pro tip: always wash your okra before cutting it. You see, if you cut first and wash later, you're in for a slimy project – not the culinary masterpiece we're aiming for today. So, grab your okra and give them a good wash. But hold on a second, have you ever wondered why some people chop off the ends of okra? Well, I keep them unless I find any discoloration. Waste not, right?

The Potato Paradox

Now, let's talk potatoes. It's important to wash them after cutting to get rid of excess starch. This step ensures they'll brown nicely in the pan. Once they're dry, it's time to sizzle. Heat up your pan on medium-high heat and add some oil. When the oil is nice and hot, lower the heat to medium and toss in some black mustard seeds, followed by cumin seeds. If your seeds aren't splattering, just roast them for a few seconds, and then introduce the potatoes to the sizzling party.

Fry the potatoes on medium-high heat until they boast a lovely golden brown hue along the edges. That's the kind of beauty we're looking for.

Spicing Up the Adventure

Time to add some zing to this okra adventure! Lower the heat to low, and sprinkle in some turmeric powder for that healthy kick. Along with it, a dash of red chili powder; I prefer the milder Kashmiri red chili powder for its vibrant color and moderate heat. Stir for about 3-4 seconds, but no more, as the chili powder can be a bit fiery. Now, immediately add the okra.

Here's the catch: crank up the heat to high and fry those okras. Yes, you'll notice the slime, but don't let it scare you away. Be patient and stir the okras on fairly high heat. Your support, in the form of likes and comments, is my motivation on this platform. Please take a moment to show some love!

After a few minutes, you'll see the slime gradually reducing. Can you make out any slime now? Well, probably not – you might need a magnifying lens for that. The high heat works its magic, and you'll realize that we haven't added any salt yet. That's another tip for your culinary arsenal – wait until the slime is gone before introducing salt.

The Flavorful Finish

Now that your okras have lost their slimy persona, it's time to elevate the flavor. Add ground cumin and ground coriander to the mix. Give it one final stir, and now you can cover it on medium heat for about 3-4 minutes.

In just a short while, the transformation is complete. Lift off the cover and introduce some sliced onions, covering once more on medium heat for three minutes. After this, your potatoes should be tender, and so should the okras. Don't wait for the okras to fall apart; if the potatoes are ready, the okras are too.

To add the finishing touch, I love freshly ground black pepper and a sprinkle of lemon juice. This, alongside a bowl of rice or roti, is all you need for a satisfying meal. You can even enjoy it with toasted bread.

So, where did all that slime go? You can zoom in, zoom out, change your glasses, or try your best to play "I Spy," but you won't find any slime – I guarantee it.

Once again, if you've enjoyed this culinary adventure, please give that like button a good smash, and remember, your comments are my fuel to keep going. Until next time, happy cooking! Bye-bye!