Stir-Fried Bhindi

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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2 pounds of fresh okra, chopped into small rounds or 2 packages of frozen okra
vegetable oil (do not skimp on the oil)
1/2 onion, chopped
1 finger hot chile, sliced thin
1/2 large tomato, chopped
2 Tbsp. cumin, to taste
lime juice or lemon juice, to taste


In a large saucepan or pot, saute the onions and chiles over medium high heat. Add the salt and cumin once the onions are translucent.

Add the okra and tomatoes and fry until the okra is very well done, stirring often. Note the gooey, web-like strands. The okra will go from raw green to bright green to a darker green. It will also shrink considerably. If you dont end up using enough oil, youll have to stir even more.

Sprinkle with the lime/lemon juice and serve with bread (chapati is best; pita or naan would also go okay; or some other bread). Goes well with masoor ki dal.

Recipe posted by Been on