Fried okra with garlic (Darrosh bhaji)

Okra is a very common vegetable in Bangladesh and India. It is prepared in several ways, the most common being stir-fried, but it is also enjoyed stuffed and in curries.

This Bangladeshi okra dish is straightforward and delicate. The cooking technique allows the chef to remove the stickiness easily. The okra is just cooked, turning a beautiful dark green colour, and is flavorful. This is the perfect side dish for any party or every day at home.

This is an excellent cookbook on Bangladeshi cuisine, filled with authentic recipes. The cuisine is very similar to Indian cuisine but has specific nuances and flavours. I have just begun to cook from this book and learn about the flavours, and you will see me cook from it again soon. I recommend this cookbook for those who want to experiment with and learn from this cuisine.

For more recipes from this beautiful cookbook, click here.

Ingredients:

2 tablespoons oil

1 small onion, finely sliced

4-5 cloves garlic, finely sliced

1 lb okra, cut into 1/4 inch circles

1-2 green chillies, cut longitudinally into half or to taste

1 teaspoon ground cumin

1/2 teaspoon turmeric

Salt, to taste

Cilantro, minced for garnish

Prepare the okra by wiping them down with a damp paper napkin to clean them. remove the stems and cut them into 1/4-inch circles. Spread out on a tray in a single layer to dry for 15 minutes.

While the okra is drying, prepare the rest of the ingredients as specified.

Heat the oil in a wide pan or wok on medium heat. Add the onions and garlic. Sauté until the onions are lightly golden, about 5-7 minutes.

Add the green chillies and the okra, sprinkle the mix with the cumin, turmeric, and salt, and toss well to coat the okra with the oil and spices. Cook on medium heat with the lid tightly sealed for 10-12 minutes. The okra will steam and turn soft. Test a piece to ensure the okra is soft and the sticky strings have disappeared. Remove the lid and fry on medium-high heat until the liquids and stickiness have gone. The okra should start to get slightly browned and crisp.

Remove from the heat, garnish with cilantro and serve hot.